
delta-Dodecalactone fits so perfectly into dairy flavors that the category can restrict our view of possibilities for this interesting raw material. The challenge in all dairy flavors is cost. delta-Dodecalactone and delta-decalactone are both very expensive, especially as naturals. delta-Decalactone has a much stronger aroma and seems, at first sight, to be the better “bang for a buck” option.
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delta-Dodecalactone fits so perfectly into dairy flavors that the category can restrict our view of possibilities for this interesting raw material. The challenge in all dairy flavors is cost. delta-Dodecalactone and delta-decalactone are both very expensive, especially as naturals. delta-Decalactone has a much stronger aroma and seems, at first sight, to be the better “bang for a buck” option.
Life is not so simple, and the choice is complicated by the fact that delta-dodecalactone has a much stronger taste effect. Trying to recreate a truly realistic overall effect in dairy flavors often involves using rather more delta-dodecalactone than delta-decalactone, which pushes the cost up dramatically.
When attempting to decipher analyses it is worth noting that this ingredient has quite a few alternative names, some of which are not so immediately obvious - 6-heptyl oxan-2-one, 1,5-dodecanolide and 6-heptyl tetrahydro-2H-pyran-2-one are amongst the most often seen.
Away from the difficult cost decisions in the dairy flavor category, the considerations governing the use of delta-dodecalactone can be quite different. The relative importance of the taste effects is enhanced, often making it a better choice than delta-decalactone.
Note that the dose rates given throughout this article are the levels suggested for use in flavors intended to be dosed at 0.05% in ready-to-drink beverages or in a simple bouillon.
Dairy Flavors
Butter: The cost factors come into play dramatically in all butter flavors. Six thousand ppm of delta-dodecalactone results in authentic taste effects, but may need to be subject to economy.
Cheese: Cheese flavors are not such a big problem. The levels of the lactones in nature are obviously still high, but their importance in overall taste effects is dwarfed by the aliphatic acids. Two or three hundred ppm of this ingredient works quite well, and does not break the bank.
Cream: Cream flavors are, unfortunately, in a similar position to butter flavors. The level has to be tempered by cost considerations. Two thousand ppm is a workable compromise.
Milk: The same factors apply equally to fresh milk flavors. Condensed milk flavors need higher levels, 3,000 ppm and up.
Two hundred ppm of delta-dodecalactone adds depth of taste in delicate starfruit flavors.Adobe Stock
Fruit Flavors
Apples: In all fruit flavors the worry about cost is much less of a factor. The effect of delta-dodecalactone is better than delta-decalactone and the ideal level of addition is only 20 ppm.
Apricot: Apricot flavors are the nearest to dairy in respect of cost. Levels range from 200 ppm to 500 ppm.
Banana: This lactone provides much needed depth and taste effects at levels around 50 ppm.
Mango: The level to use in mango flavors is very much an issue of creative judgement. Two hundred ppm is a good starting point.
Passionfruit: Twenty ppm of delta-dodecalactone adds subtle depth to passionfruit flavors and helps balance the dominant sulfur notes.
Peach: Peach and nectarine flavors can use varying levels of delta-dodecalactone, up to 500 ppm.
Plum: One hundred ppm of this ingredient adds depth of taste to all styles of plum flavors.
Starfruit: Slightly more, up to 200 ppm, has a similar effect in delicate starfruit flavors.
Strawberry: The best level of delta-dodecalactone in most strawberry flavors is 100 ppm, but higher levels can be interesting in wild strawberry flavors.
Savory Flavors
Beef: The effect of delta-dodecalactone in all savory flavors is extremely interesting. It has an obvious taste effect, but it also counterbalances more aggressive heavy savory ingredients, such as sotolone. Six hundred ppm is effective in roast beef flavors.
Chicken: Similar levels also work well in chicken flavors, reducing the simplistic impact of chemicals like 2,4-decadienal
Liver: Liver flavors only need around 200 ppm of delta-dodecalactone to gain in depth and realism.
Mushroom: Two hundred ppm is excellent in cooked mushroom flavors, adding depth and a hint that the mushrooms have been cooked in butter.
Pork: All categories of pork flavors, from bacon to ham, are improved by the addition of around 500 ppm of delta-dodecalactone.
Seafood: All seafood flavors, especially shellfish, suffer from the fact that the seaweed phenols can seem rather harsh. delta-Dodecalactone helps to soften this effect. Ideal levels vary considerably, ranging from fifty up to several hundred ppm.
Smoke: Smoke flavors obviously have a similar problem and similar levels of this raw material are equally effective.
Brown Flavors
Butterscotch: In the brown flavor category the cost issues of dairy resurface in a more moderate form. One thousand ppm of delta-dodecalactone is ideal in butterscotch flavors.
Caramel and Toffee: The same 1,000 ppm level is also great in caramel and toffee profiles.
Chocolate and Cocoa: One thousand ppm is also effective in milk chocolate flavors but a much lower level, around 50 ppm, is all that is required in cocoa flavors.
Coffee: Coffee flavors can accept varying levels of delta-dodecalactone. Two hundred ppm certainly helps to tame the phenols in higher roast profiles.
Vanilla: For once we have a raw material that is not necessarily helpful in vanilla bean flavors. French vanilla profiles are a very different matter, there the sky’s the limit.
Cream soda flavors are not really looking for subtlety or authenticity, but 500 ppm of delta-dodecalactone improves consumer acceptabilityAdobe Stock
Other Flavors
Coconut: delta-Dodecalactone adds complexity to the strong coconut lactones in all of the many different types of coconut flavors. Levels range from 400 ppm to 800 ppm.
Corn, Sweet: Four hundred ppm also add complexity to sweet corn flavors, softening the more obvious notes.
Cream Soda: Cream soda flavors are not really looking for subtlety or authenticity, but 500 ppm of delta-dodecalactone improves consumer acceptability.
Dough: Dough flavors can use very varied levels of this chemical, ranging up to a 1,000 ppm.
Hazelnut: This is not an obvious ingredient in nut flavors, but a modest addition can be quite helpful. Twenty ppm is a good place to start.
Peanut: Similar comments apply to peanut flavors, with only 10 ppm recommended as a starting point.
Popcorn: The level in popcorn flavors is entirely up to the imagination. Several thousand ppm can work very well, but run into the cost barrier.
Walnut: Walnut flavors are a little out of the run of other nut flavors. Low levels of delta-dodecalactone, around 20 ppm, certainly add realism. Aside from that it is quite possible to shift the profile in a pleasant fantasy direction with much higher levels.