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Section: Flavor > Ingredients

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Flavor Formulation: My Top Seven Dairy Materials

A chief flavorist shares her favorite raw materials for use in dairy formulations. Flavorists all have materials they’ve grown fond of and use time and again in their flavor formulations. In this little article, I will share some of my preferred materials for dairy flavors and the reasons I use them.

Edlong was founded in 1914 and specializes in dairy ingredients and flavors.

Edlong Releases Top 10 Dairy Flavor Profiles for 2025

Edlong's inaugural report describes the top 10 flavor profiles, key consumer insights, and potential applications.

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Destilla Inspires Dairy Flavor Creations With Sample Series

Destilla’s latest dairy sample series pays homage to regional cocktails and popular beverages with sweet and savory flavors.

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.

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.

Dairy flavors have become more popular around the world as a result of their ability to improve health and longevity.

Dairy Flavors Market Projected to Reach $6.4 Billion by 2030

The growing demand for these flavors is driven by changing lifestyles and a vast population.

In the brown flavor category the cost issues of dairy resurface in a more moderate form—1,000 ppm level is also great in caramel and toffee profiles.

delta-Dodecalactone in Dairy, Fruit, Savory, Brown & Other Flavors

John Wright shares how delta-dodecalactone is more versatile than a flavorist may expect.

iso-Valeric acid makes a subtle, but very useful, contribution to hazelnut flavors at 100 ppm.

iso-Valeric Acid in Dairy, Brown, Nut, Savory, Alcoholic Drink & Fruit Flavors

The profile of iso-valeric is very much stereotypical of the primary cheese odor, without any hint of the faint goaty character that starts to creep into the series of aliphatic acids from six carbon atoms upwards.

Diluted many, many times, allyl isothiocyanate adds a lovely tang to sushi or roast beef.

Allyl Isothiocyanate in Savory, Seafood and Dairy Flavors

At even lower levels, allyl isothiocyanate can brighten a wide range of fairly unrelated flavors.

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.

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.

2-Heptanone has a similar, but even more powerful, blue cheese note than 2-nonanone.

2-Heptanone in Dairy, Fruit, Savory and Brown Flavors

2-Heptanone features front and center in blue cheese flavors, but it also makes a positive contribution in a veritable smorgasbord of other profiles.

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.

In beer flavors, the ideal levels are a little surprising. Light, lager-style, beers can benefit from around 300 ppm, but dark beers work best with lower levels, around 100 ppm.

Decanoic Acid in Dairy, Savory, Fermented, Fruit and Other Flavors

Decanoic acid is pretty much an essential component of dairy flavors, but it can also enhance many other categories.

Truffle flavors are all too often very simplistic. This ingredient, at 100 ppm, adds welcome complexity.

Pentane-2,3-dione in Savory, Brown, Dairy, Fruit & Other Flavors

This characteristic can be advantageous in savory and brown flavors, see for yourself.

Bacon, in particular, gains impact and complexity from 50 ppm.

Pentan-2-one in Fermented, Dairy, Tropical, Savory and Other Flavors

Note that the dose rates given throughout this article are the levels suggested for use in flavors intended to be dosed at 0.05% in ready-to-drink beverages or in a simple bouillon.

Senovia specializes in creating liquid flavor solutions for beverages, dairy, confectionery and bakery goods.

Food Flavoring Manufacturer Senovia Launches in the UAE

Senovia specializes in creating liquid flavor solutions for beverages, dairy, confectionery and bakery goods.

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Flavor Bites: Anisyl Alcohol

Found naturally in Tahitian vanilla beans, the ingredient is an interesting floral note that can be used in a variety of brown, fruit and dairy flavor applications.

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