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Section: Flavor

Flavor Focus: Meaty Aromas

A characteristic structural unit of meaty aromas was proposed for the first time in our previous study on the basis of summarizing the olfactory properties of 29 kinds of sulfur-containing flavors with known FEMA numbers. We herein conclude that organic compounds with such a structural unit, should have a basic meat flavor.

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Meaty Aromas

Characteristic structural unit of sulfur-containing compounds with a basic meat flavor

2-Methyltetrahydrofuran-3-one

All too often, meat flavors are hollowed out caricatures of the real thing. The missing middle notes are always the hardest part to recreate. 2-Methyltetrahydrofuran-3-one (FEMA# 3373, CAS# 3188-00-9) has a deceptively light and simple aroma; however, it can be used to good effect as a middle note in almost any cooked flavor category. The present discussion covers this a variety of additional uses for it.

Flavor Bites: 2-Methyl 3-Tetrahydrofuranthiol

Application in meat, seafood, dairy, chocolate and coffee flavor formulations

2-Methyl-3-tetrahydrofuran Thioacetate

This material from Treatt has applications in roasted and cooked meat flavors.

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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.

5.7-Dihydro-2-methylthieno (3,4-d) Pyrimidine

The material from CTC Organics has savory and confectionary applications.

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Flavor Bites: 2-Ethyl 3-Methyl Pyrazine

This chemical combines outstanding strength, a profile pleasantly free from off-notes, and a little more heat stability than the more commonly used series of dimethyl pyrazines.

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Flavor Bites: 2-Methoxy-3-methylpyrazine

Don’t let its predictable roasted profile fool you—2-methoxy 3-methyl pyrazine possesses an earthy nuance that makes it exceptionally well suited to nut and seed flavors.

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Organoleptic Characteristics of Flavor Materials February 2018

This month’s column features discussions on oak concentrate, spearmint absolute, natural y-octalactone, natural nonalactone, 3-mercapto-3-methyl-1-butanol and more.

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MilliporeSigma's Ethyl 3-methyl-2-oxopentanoate

2-Methyltetrahydrofuran-3-one and Other Flavor Furans

Chemistry and application in flavors

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Flavor Bites: cis-3-Hexenyl 2-methyl butyrate

cis-3-Hexenyl 2-methyl butyrate is a rich and powerful green note that has a fruity component and subtle hints of apples and tropical fruits.

Herbs will benefit from para-cymene such as thyme, rosemary, oregano, dill/pickle, pepper, sage, savory, bay leaf or a taco seasoning blend.

Flavorist Panel Evaluates δ-3-Carene, Bergamot Oil, 3-Methyl-2,4-nonandione and More

The flavorist panel assigned possible applications for a slew of new materials for the May 2023 issue.

Ingredient Profile: Hexyl 2-Methyl-3 or 4-Pentenoate

Application in berry, pear, tropical and other flavors

2-Methyl Tetrahydrofuran-3-thiol, Natural 0.10% in ETOH

From A.M. Todd, this flavor ingredient lends itself to savory applications.

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MilliporeSigma's 2-Methyl-3-furanthiol natural, 1% in sunflower oil

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Natural Advantage's Bis(2-Methyl-3-furyl) disulfide

This material occurs naturally in cooked beef and tea. It can be described as bloody, seared beef, pork, and chicken with sauerkraut and onion nuances that give it a full meat flavor.

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