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Organoleptic Characteristics of Flavor Materials: August 2015

Contact Author Judith Michalski
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Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, including 2,5-Dimethyl-3-oxo-(2H)-fur-4-yl butyrate, natural; Amyris oil;  Propyl butyrate, natural and more.

2,5-Dimethyl-3-oxo-(2H)-fur-4-yl butyrate, natural (synonyms: 4-butyroxy-2,5-dimethyl-3(2H)furanone; strawberry furanone butyrate), FEMA# 3970, CAS# 114099-96-6, natural. 2,5-Dimethyl-3-oxo-(2H)-fur-4-yl butyrate, natural, is described as: Brown flavors like molasses, caramel, toffee, brown sugar and sweet spice blends will be enhanced by the use of this chemical. It will add jammy notes to fruits, especially strawberry, raspberry, apricot and apple butter. It also should be considered for sweetness-enhancers.

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