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Type: Article

Section: Flavor > Sweet Applications

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.

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.

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Flavor Bites: Hexyl butyrate and Hexanoate

Fresh and “fuzzy,” hexyl butyrate and hexanoate both have complex fruity profiles that can be used in a range of orchard fruit, tropical fruit, berry, dairy and other flavor applications.

In this month’s column we evaluate ingredients from MANE, a family business founded in 1871.

Flavor Reports: EU Edition (August 2025)

Our panel from the British Society of Flavorists analyze and discuss eight ingredients for their applications in flavor formulations.

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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.

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Flavor Bites: Cinnamyl Acetate

While hardly effective as the main driver of a flavor, this ingredient can play an important secondary role in many flavors, adding depth and rounding out angular profiles.

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Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on cocoa extract, sunflower oil CO2 extract, barrel-aged oak fluid extract, methyl 3-hydroxybutyrate and more.

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.

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Organoleptic Characteristics of Flavor Materials November 2018

This month’s column features discussions on 3-octanone, natural; 2-acetyl,3-5(6)-dimethylpyrazine; vanillyl ethyl ether, natural; zingerone (vanillyl acetone), natural; and more.

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Flavor Bites: Hexyl acetate

Combining the attractive characteristics of pear and banana, this ingredient works well together with several hexyl esters, including hexyl butyrate and hexanoate.

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Flavor Bites: γ-Nonalactone

If it is not found in coconuts, γ-nonalactone is actually found in an unusually wide variety of other natural foods and offers a bright, aggressive and unique note to flavors.

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Flavor Bites: Zingerone

Raspberry ketone is found in various levels ranging from around 10 ppb up to about 4 ppm and has a specifically raspberry aroma with subtle balsamic nuances. Combined with zingerone, it creates a synergistic effect that allows for more modest levels of raspberry ketone.

The panel of flavorists compared isomers of various ingredients.

Flavor Reports: US Edition (March 25)

From geranyl acetate to cis-5-octenal, our panel of flavorists assesses the taste and odor characteristics of flavor ingredients.

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.

The best level of addition to blackcurrant flavors is around 100 ppm.

Methyl Salicylate in Berry, Fruit, Alcoholic Drinks & Other Flavors

See how this flavorist's relationship with methyl salicylate while transitioning from Europe to the U.S.

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.

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The Role of Microorganisms and Enzymes in Traditional and Vegan Flavor Profiles

As demand for plant-based alternatives continue to grow, it’s important to consider the role thermal processing and microorganisms play in creating traditional dairy flavors, so we can continue to evolve vegan flavor profiles.

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.

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