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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.

Maple flavors cover a multitude of sins and acetoin works well in all of them. Wright recommends using around 200 ppm.

Acetoin in Dairy, Fruit, Savory, Brown and Alcoholic Flavors

Dairy flavors are the most obvious focus, but acetoin plays an important role in virtually every flavor category.

Ethyl propionate can be used in a wide range of fruit flavors.

Flavor Bites: Ethyl propionate

Ethyl propionate can be used successfully at lower levels in many flavor categories.

2,5-Dimethylpyrazine has a roasted, peanut-like flavor that makes it an excellent fit for roasted nut flavors such as hazelnut, peanut and walnut.

Flavor Bites: 2,5-Dimethylpyrazine

This chemical is compatible with a very wide range of flavor types and works especially harmoniously with trimethyl pyrazine.

A good starting point of ethyl 3-hydroxybutyrate is 100 ppm, possibly reflecting the significant contribution of sherry casks in many popular whisky brands.

Ethyl 3-hydroxybutyrate in Citrus, Tropical, Orchard and Berry Flavors

The ingredient applies mostly to fruit flavors and often forms a significant component of the perception of freshness.

Much higher levels of trans-2-nonenal, even up to 100 ppm, work well in roasted and fried potato flavors.

trans-2-Nonenal in Meat, Savory, Brown and Nut Flavors

A chemical that is very effective but is considered one of the most difficult to dose correctly.

4-Acetoxy-2,5-dimethyl-3(2H)-furanone is effective in a wide range of brown flavors as a junior partner in combination with furaneol.

4-Acetoxy-2,5-dimethyl-3(2H)-furanone in Meat, Brown and Fruit Flavors

4-Acetoxy-2,5-dimethyl-3(2H)-furanone is effective in a wide range of brown flavors as a junior partner in combination with furaneol.

Flavor Bites: Piperonal in Flavors

Piperonal (FEMA# 2911, CAS# 120-57-0), probably better known as heliotropine, is really only a bit player in nature but, in contrast, it is often cast in a leading role by the flavor industry. The character of this popular ingredient is discussed herein.

Flavor Bites: Theaspirane

Contrasting notes offer valuable sensory properties, but require creative finesse in applications.

Pomegranate flavors have surged in popularity in recent years and many of them incorporate a few fantasy components. Levels of 30 ppm of 6-methyl-5-hepten-2-one help enhance authenticity.

6-Methyl-5-hepten-2-one in Vegetable, Fruit and Orchard Flavors

This material widens the range of use to include flavors that heptan-2-one, for example, would struggle to adapt to.

Dimethyl disulfide is useful in all brown flavors but especially interesting in cocoa flavors.

Dimethyl Disulfide in Savory, Brown and Nut Flavors

The rather unpleasant and putrid profile of dimethyl disulfide can play an interesting role in quite a number of flavors, just not in raspberry.

Pork flavors are well served by 100 ppm of 2-methyl pyrazine.

Flavor Bites: 2-Methyl pyrazine

This bright and diffusive chemical is primarily roasted in character.

2-Acetylthiazole at around 10 ppm, adds a subtle note to black tea flavors.

2-Acetylthiazole in Nut, Meat, Brown and Other Flavors

This chemical is strong and versatile, adding depth and authenticity to a range of different flavors.

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Flavor Bites: Ethyl levulinate

The fruity note of this ester has extra depth and succulence not found in ethyl pentanoate.

Flavor Bites: Benzothiazole

Modest levels of benzothiazole work well to fill out the profile of a wide range of flavors.

Flavor Bites: cis-3-Hexenyl acetate

The combination of green notes in many flavors can involve many additional green profile ingredients, but the balance between cis-3-hexenol and cis-3-hexenyl acetate is often central.

2,5-Dimethyl 4-ethoxy 3(2H)-furanone, sometimes called strawberry ethyl ether, combines something of the candy character of furaneol with a very distinct strawberry note.

2,5-Dimethyl 4-ethoxy 3(2H)-furanone in Berry, Tropical and Other Fruit Flavors

This interesting combination of notes gives the ingredient an extraordinarily wide range of uses within the fruit flavor category.

β-Ionone can be used in a number of dark berry and fruit flavors such as blackberry and plum.

β-Ionone in Berry, Orchard, Tropical and Other Flavors

β-Ionone has a softer profile than α-ionone, which allows for slightly higher levels of use.

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