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Type: Article

Flavor Bites: Octanoic Acid

Characterized by a cheesy aroma, this ingredient pairs seamlessly with a variety of non-dairy flavors.

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Newest Manufactured Product 4-Methylpentyl 4-methylvalerate

Sigma-Aldrich, a part of MilliporeSigma, strives to provide you with the newest and the most hard-to-find FEMA flavor ingredients. We manufacturer our 4-methylpentyl 4-methylvalerate so that it has clean and delightful nuances for fruity and herbal formulations.

Flavor Bites: 2-Methyl Butyric Acid

Use in berry, fruit, brown, fermented and savory flavors

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Newest Manufactured Product 4-Methylpentyl 4-methylvalerate

Sigma-Aldrich, a part of MilliporeSigma, strives to provide you with the newest and the most hard-to-find FEMA flavor ingredients. We manufacturer our 4-methylpentyl 4-methylvalerate so that it has clean and delightful nuances for fruity and herbal formulations.

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Cheese Acids

Chemistry and application in flavor of 4-Methylnonanoic acid, which occurs in heated lamb and cheeses such as Pecorino Romano.

A Neurobehavioral Analysis of I-Amino Acids as Taste Stimuli

We have described several aspects of amino acid gustatory stimulation in this report. Most convey the same message: despite some peculiarities in response time courses, amino acids bear striking similarities to the salts, acids and sugars which the majority of investigators use as taste stimuli. By determining the gustatory properties of amino acids, future research into nutrition and food selection may proceed in a logical fashion through several levels of nutrient complexity and at successive levels of the nervous system.

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.

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.

Unsaturated Aliphatic Acids

Chemistry and application in flavor

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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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.

HESP—A New Essential Oil From the Acid Hydrolysate of Spent Sandal Heartwood

In the present study, the utilization of the spent (exhausted) sandalwood powder from steam distillation as a source of an acid hydrolysate oil is examined. It has been found that hydrolysis of the non-volatile portion of an acetone extract of the spent sandalwood powder with methanolic hydrochloric acid followed by steam distillation gave rise to a new essential oil (1.2% yield) which we have called HESP, the acronym for hydrolyzed exhausted sandalwood powder.

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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.

Pyrazine Generation from the Maillard Reaction of Mixed Amino Acids in Model Systems

In the present study, we used Kuo et al.’s previously reported selective purge-and-trap methods to study the effect of four amino acids, acting singly or in combination, on the generation of pyrazines.

Flavor Bites: 2-Phenylacetic Acid

Fruit, nut, savory, alcoholic and other flavor uses.

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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.

Resin Acid in Tree Moss Extract

Lichens are symbiotic organisms of fungi and algae. The biological significance of lichens and their metabolites has been reviewed by Huneck, who even stated that “good perfumes require lichen extracts.”

Aleuritic Acid in Perfumery and Pheromones

The brief account given above indicates the vast potential which aleuritic acid holds in the synthesis of numerous useful organic compounds possessing olfactory properties. With a steady and substantial availability of threo aleuritic acid, its utility is expected to increase enormously.

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