Gerard Mosciano is joined by Judith Michalski, senior creative flavorist, Edlong Flavors; Carl Holmgren, chief creative flavorist, director of flavor development, Brooklyn by Perfetti Ltd.; and Douglas Young, flavor chemist, in the organoleptic evaluations presented here.
2-Methyl Tetrahydro Furan-3-one, Coffee Furanone Source: Frutarom FEMA# 3373, CAS# 3188-00-9, Nature identical Natural occurrence: Guava, roasted onion, baked potato, tea, tomato, thyme, heated chicken and cooked beef, heated pork, beer, rum, cocoa, coffee, roasted peanuts, soy. Odor: @ 0.10 percent. Creamy, musty, pyridine-like, roasted coffee, brown caramel, meaty pot roast and brown gravy-like. Taste: @ 0.1 to 5 PPM. Musty beany, coffee and cocoa-like, vegetative celery-like, savory roasted meaty with a creamy latte coffee nuance. Possible applications: Vegetative notes, cocoa, nut flavors such as almond, peanut, pecan, hazelnut and macadamia, rum, dolce de leche, butterscotch, cereal and bread notes as well as savory roasted meaty nuances.
The piece also discusses the following:
