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Section: Flavor

Levels of addition for beer flavors can range from 100 to 1,000 ppm

Ethyl Octanoate in Alcoholic Drink, Tropical Fruit, Orchard Fruit, Savory and Other Flavors

Learn about the diverse range of applications for ethyl octanoate.

Ethyl Iso-Valerate in Tropical, Berry, Fruit and Other Flavors

Ethyl iso-valerate makes it a great partner for a number of related esters, especially ethyl butyrate, ethyl 2-methyl butyrate and ethyl hexanoate.

Flavor Bites: 4-(Methylthio)butan-1-ol in Savory, Berry, Tropical Fruit, Dairy, and Other Flavors

Learn about the diverse range of applications for 4-(methylthio)butan-1-ol.

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.

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Organoleptic Characteristics of Flavor Materials

This month's column features organoleptic discussions on tarragon oil, orange oil, oakmoss absolute, coffee extract espresso, black tea and more.

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Flavor Bites: Para-mentha-8-thiol-3-one acetate

Though similar to para-mentha-8-thiol-3-one in odor profile, para-mentha-8-thiol-3-one acetate is more heat stable and is less prone to H2S loss on storage.

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7 Hot Flavor Trends

A forecast for food, beverage and non-edible sectors.

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.

One thousand ppm is ideal in most flavors but, cost permitting, 2,000 ppm is even more effective in wild strawberry profiles.

gamma-Dodecalactone in Orchard, Tropical, Berry and Dairy flavors

gamma-Dodecalactone adds a very realistic depth of taste when used as a junior partner to gamma-decalactone.

In cherry flavors, butyl acetate plays a secondary role, and levels range from 30 ppm to 100 ppm.

Butyl Acetate in Fruit & Non-Fruit Flavors

This ester is very effective when used in combination with iso-amyl acetate in a wide range of flavors.

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.

Furaneol in Fruit Flavor Formulations

Furaneol is so expansive that, to do it justice, the author split this column into parts, looking at fruit flavors first.

Five hundred ppm of gamma-octalactone is very effective in cereal flavors. Lower levels can also be useful in pizza dough and bread flavors.

gamma-Octalactone in Savory, Berry, Tropical, Orchard, Alcoholic and Other Flavors

Should we really limit ourselves to copying nature? The choice boils down to an entertaining, win-win contest between authenticity and creativity.

Ethyl hexanoate is much more prominent in plum and prune flavors. One thousand ppm is very effective in plum flavors but 500 ppm works better for prune.

Ethyl Hexanoate in Tropical, Berry, Orchard, Fermented and Other Flavors

Independent flavorist John Wright discusses the possible applications for ethyl hexanoate.

Rose flavors have to be the natural home for damascenone, but it is interesting to try both ingredients in combination, using around 20 ppm of β-damascone.

β-Damascone in Orchard, Berry and Other Fruit Flavors

β-Damascone has an interesting cedar twist along with a superb damson character.

Butyric Acid in Dairy, Fruit, Savory, Brown and Other Flavors

Despite this pungent profile, butyric acid is capable of working in a very wide range of flavors.

The nutty aspect of 3-octen-2-one reinforces an attractive aspect of the peach skin character.

3-Octen-2-one in Nut, Savory, Fruit, Brown & Other Flavors

See how 3-octen-2-one can be used successfully in a very wide range of flavors way beyond the obvious nut category.

Fried onion flavors are similar to fried garlic flavors, but a little more restrained. One hundred ppm works well.

trans-2-Dodecenal in Savory, Citrus, Fruit, Dairy & Other Flavors

A jack of all trades, trans-2-dodecenal works in a number of roles by itself as well as with a partner.

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