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Section: Flavor > Savory Applications
grilledchee
Flavor Bites: Hexanoic Acid
Hexanoic acid is found widely in nature and contributes to a smorgasbord of different flavors, containing some of the cheesy profile of butyric acid, but also some of the goaty allure of octanoic acid.
Mar 27th, 2017
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Flavor Bites: iso-Butyric Acid
Exhibiting a complex character, iso-butyric acid is effective in a wide range of fruit and non-fruit flavors, particularly those outside of the dairy category.
Feb 23rd, 2017
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Flavor Bites: Lauric Acid
Though largely used in dairy flavor applications, lauric acid with its mild long-lasting taste effect and mild odor can also be used in a range of savory, fruit and fermented flavors.
Sep 25th, 2018
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.
May 1st, 2024
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.
Dec 1st, 2023
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