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A Virtual Supper: Specialty Chemicals and Distinctive Flavors

Posted: February 6, 2007

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Grilled, smoked note: 1-phenylethyl mercaptan, FEMA# 4061

When combined, these specialty chemicals help create the various layers of beef stir-fry flavors. 12-Methyltridecanal, a nature-identical ingredient found naturally occurring in stewed beef, lamb, red deer, pork, chicken and turkey, contributes a stewed beef juice flavor, while 2-propyl pyridine contributes the strong, green, earthy notes of the sautéed pepper. Such specialty chemicals can be used in a wide range of savory flavors at dosage levels of 0.001 – 0.5 ppm, depending on the desired flavor intensity and application.

Strong cooked garlic tones are added through the incorporation of butyl ethyl disulphide 3,4-dithiaoctane. Reportedly found in asafoetida oil, this material is nature-identical and can be added to savory, soup, meat and seafood flavors at levels of 0.05 – 0.1 ppm. The finishing touches to the flavor profile are provided by 1-phenylethyl mercaptan, which brings smoky barbecue notes to meat flavors.

2. Dessert Chocolate and peanut fudge cake

2-phenyl-2-butenal and 2-ethylpyrazine