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Type: Article
Section: Flavor
Thirty ppm of isoamyl alcohol fits in with the brighter components of blueberry, 20 ppm is ideal in blackberry, while 500 ppm is best in honey.
Isoamyl Alcohol in Fermented, Orchard, Berry and Other Fruit Flavors
This touchy material can seem harsh and unpleasant at high levels, but at modest levels, it can add brightness without becoming at all unpleasant.
Mar 1st, 2023
Alcohols and Ethers
Flavor and odor characteristics and effects in formulations.
May 15th, 2009
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Ingredient Profile: Furfuryl Ethyl Ether
Philip Spillman has attributed the presence of furfuryl ethyl ether in wines to the oak wood barrel. It has been flagged as an off note in beer, contributing to the stale note with other nasty actors.
May 23rd, 2011
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