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Type: Article
Section: Flavor
Butterscotch can make good use of furaneol, with usage levels ranging from 1,000 ppm to 3,000 ppm.
Furaneol in Brown, Nut & Other Flavors
The first half (covering furaneol in fruit flavors) can be found in Perfumer & Flavorist+'s February 2024 issue.
Feb 29th, 2024
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Organoleptic Characteristics of Flavor Materials - August 2019
This month’s column features discussions on verbena Morocco oil, rosemary oil, coffee arabica absolute, beeswax absolute and more.
Jul 30th, 2019
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Flavor Bites: 5-Methyl Furfural
5-Methyl furfural makes the best contribution to the caramel underpinnings of flavors that derive a significant aspect of their overall profile from heated sugars.
Feb 26th, 2016
caramel
Flavor Bites: 5-Methyl Furfural
5-Methyl furfural makes the best contribution to the caramel underpinnings of flavors that derive a significant aspect of their overall profile from heated sugars.
Feb 4th, 2016
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Flavor Bites: Methyl Cyclopentenolone
Found widely in nature, methyl cyclopentenolone features a cooked sugar, maple syruplike, profile that can be used in high levels in brown and nut flavors.
Nov 30th, 2018
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Flavor Bites: Sotolon
Sotolon can all too easily be overdone—it is a good servant but a bad master.
Mar 25th, 2016
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Flavor Bites: Ethyl 3-methyl 2-oxo-pentanoate
Providing a unique profile of nutty and fruity notes, ethyl 3-methyl 2-oxo-pentanoate is capable of adding a nuance to nut, brown, savory, fruit and other flavors.
Apr 25th, 2018
cottoncandy1
Flavor Bites: 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone
Similar to the profile of Furaneol, this ingredient provides a “candy” note in a variety of berry, tropical fruit and brown flavor applications.
Aug 23rd, 2017
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