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Type: Article

Ethyl Cinnamate

This ingredient's fruity, guava, balsamic aroma adds charisma to strawberry and other flavors.

Only a hint of 3-ethylpyridine, around 5 ppm, gives a subtle boost to malt and malted milk flavors.

Flavor Bites: 3-Ethylpyridine

This ingredient manages to capture most of the character impact of pyridine.

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Flavor Bites: Cinnamyl Alcohol

A combination of balsamic honey notes with unique floral nuances, cinnamyl alcohol adds depth and complexity to a variety of brown and fruit flavors.

Ethyl Methyl Phenyl Glycidate

An aroma chemical profile, ethyl methyl phenyl glycidate. It belongs to a group of flavor and fragrance materials that illustrate the type of nomenclature prevalent in the aroma chemical industry in the first few decades of this century.

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Flavor Bites: Ethyl Lactate

While not a highly recognizable component of any flavor, ethyl lactate adds complexity, e.g., in the wines in my cellar.

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Flavor Bites: Ethyl phenyl acetate

Though it shines in honey flavors, enhancing clove and bright floral notes, ethyl phenyl acetate’s soft profile in comparison to its fellow esters offers a wide range of applications, including hydrolyzed vegetable protein, green tea and more.

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Ingredient Profile: Furfuryl Ethyl Ether

Philip Spillman has attributed the presence of furfuryl ethyl ether in wines to the oak wood barrel. It has been flagged as an off note in beer, contributing to the stale note with other nasty actors.

Ethyl cis-4-octenoate

Use in tropical, stone and other fruit flavors, as well as alcoholic drinks and savory flavors

Flavor Bites: Ethyl Acetoacetate

Although mostly used in apple and strawberry flavors, this ingredient can add punch to numerous other fruit flavors.

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Pear Ester: Ethyl (E,Z)-2,4-decadienoate

The ester's uses in flavors include fruity red, fruity yellow, fruity tropical and other fruity applications. In fragrances, it uses encompass fruity compounds for alcoholic and cosmetic perfumes.

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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: Hexyl acetate

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

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.

An attractive addition of 2-ethyl-4-methylthiazole to authentic pistachio flavors is 50 ppm.

2-Ethyl-4-Methylthiazole in Brown, Savory and Fruit Flavors

2-Ethyl-4-methylthiazole has some roasted aspects, but it is quite specifically nutty and cocoa in character.

For pistachio kiiNote, the panel also thought of sesame, graham and its wonderful partner…cheesecake or other baked items like banana bread. It might give an interesting twist to chocolate or cocoa.

Flavorist Panel Evaluates Ethyl Isobutyate, Prenyl Mercaptan, Basil Oil and More

Cyndie Lipka and her panelists share their notes in the September 2023 Flavor Materials Report.

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.

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Flavor Bites: 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone

Similar to the profile of Furaneol, this ingredient provides a “candy” note in a variety of berry, tropical fruit and brown flavor applications.

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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