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Type: Article

2,5-Dimethyl 4-ethoxy 3(2H)-furanone, sometimes called strawberry ethyl ether, combines something of the candy character of furaneol with a very distinct strawberry note.

2,5-Dimethyl 4-ethoxy 3(2H)-furanone in Berry, Tropical and Other Fruit Flavors

This interesting combination of notes gives the ingredient an extraordinarily wide range of uses within the fruit flavor category.

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High Quality 2-Ethyl-3-Hydroxy-4h-pyran-4-one, Hot Price, Limited Time!

High Quality, Hot Price, Limited Time! The product you MUST have a look at.

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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.

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.

Flavor Bites: Oct-2-en-4-one

Despite the fact that the character of oct-2-en-4-one resembles strawberry jam rather than fresh strawberries, it functions in flavors as a specifically strawberry note.

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

Application in berry, pear, tropical and other flavors

2-Methoxy-4-vinylphenol is powerful, authentically smoky and lacks nasty, sharp edges.

Flavor Bites: 2-Methoxy-4-vinylphenol

2-Methoxy-4-vinylphenol is powerful, authentically smoky and lacks nasty, sharp edges.

2,4,6-Trimethyldihydro-4H-1,3,5-dithiazine

Application in meat, fish and seafood, and other savory flavors

Analysis of Glycosidically Bound 2,5-Dimethyl-4-hydroxy-3 (2H)-furanone in Pineapple

This paper reports evidence of the presence of glycosidically bound DMHF in pineapple. In the last few years the analysis of flavor precursors and intermediates, especially glycosides in fruits, has received increasing interest and attention (Strauss, et al., 1986; Schwab and Schreier, 1988).

Flavor Bites: 2-Methyl-4-propyl-1,3-oxathiane

Use in tropical, citrus, berry and other fruit flavors

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The Passion Fruit Core: 2-Methyl-4-propyl-1,3-oxathine

Chemistry and applications in fragrance and flavor

Ingredient Profile: 2,4,6-Triisobutyl-5,6-dihydro-4H-1,3,5-dithiazine

Use in meat, seafood, vegetable and event chocolate flavors

Trans-2, trans-4-Decadienal

Used alone or with other similar aliphatic dienals, this ingredient adds a fried character to flavors.

5-Butyl-4-methyloxolan-2-one

This material offers oak flavor versatility in alcoholic drinks, dairy and sweet flavorings

The character of raspberry ketone is fruity, with an obvious raspberry note. It blends harmoniously with vanillin and maltol and all the many members of their odor families.

Flavor Bites:4-(P-Hydroxyphenyl)-2-butanone

Raspberry ketone’s popularity may lie in the fact that it forms especially harmonious odor and taste mixtures with vanilla, candy and balsamic notes, which opens up a wide range of options.

4-Acetoxy-2,5-dimethyl-3(2H)-furanone is effective in a wide range of brown flavors as a junior partner in combination with furaneol.

4-Acetoxy-2,5-dimethyl-3(2H)-furanone in Meat, Brown and Fruit Flavors

4-Acetoxy-2,5-dimethyl-3(2H)-furanone is effective in a wide range of brown flavors as a junior partner in combination with furaneol.

1,1-Dimethoxy-2,2,5-trimethyl-4-hexene: The Grapefruit Acetal

Chemistry and application in fragrance.

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Flavor Bites: (E)-2-(3,7-Dimethyl 2,6-octadienyl) cyclopentanone

Overall, this quite complex chemical assumes a surprised resemblance to natural apricots.

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