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Adding Complexity to Beverage Fruit Flavors: 2-Methyl Butyl 2-Methyl Butyrate

Many fruit flavors contain significant quantities of aliphatic esters. Analyses often reveal frightening complexities, like finding more than 100 different aliphatic esters in strawberries. The two most common approaches to tackling this daunting problem, however, lie at opposite ends of the creative spectrum.

5-Butyl-4-methyloxolan-2-one

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

Butyl butyryllactate has an attractive creamy character, but it is quite difficult to see a close relative amongst more obvious creamy notes.

Flavor Bites: Butyl Butyryllactate

Butyl butyryllactate has an attractive creamy character, but it is quite difficult to see a close relative amongst more obvious creamy notes.

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Flavor Bites: sec-Butylamine

For flavorists, the amines category might be among the least popular for flavor creation. Difficult to use and pungent, these chemicals can be used in a variety of savory, some fruit and even whiskey flavors.

The Butyl Acetates

Butyl acetate: The use of lower aliphatic esters to create fruit flavors is most interesting and intriguing. Many of the flavors of our common fruits can be mimicked using a number of mixtures of completely different groups of these esters.

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.

Flavor Bites: 2,5-Dimethyl 3-(2H)-furanone

This hidden gem works well in fruit categories and adds interest to any heated flavor category.

Flavor Bites: 2-Methyl 3-Tetrahydrofuranthiol

Application in meat, seafood, dairy, chocolate and coffee flavor formulations

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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: Ethyl 3-methyl 2-oxo-pentanoate

Providing a unique profile of nutty and fruity notes, ethyl 3-methyl 2-oxo-pentanoate is capable of adding a nuance to nut, brown, savory, fruit and other flavors.

3-Nonen-2-one

This material's strong, nutty character with fruity notes can enhance a flavorist's repertoire.

2-Methyltetrahydrofuran-3-one

All too often, meat flavors are hollowed out caricatures of the real thing. The missing middle notes are always the hardest part to recreate. 2-Methyltetrahydrofuran-3-one (FEMA# 3373, CAS# 3188-00-9) has a deceptively light and simple aroma; however, it can be used to good effect as a middle note in almost any cooked flavor category. The present discussion covers this a variety of additional uses for it.

Methyl 2,4-dihydroxy-3,6-dimethylbenzoate

Chemistry and application in fragrance.

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.

Herbs will benefit from para-cymene such as thyme, rosemary, oregano, dill/pickle, pepper, sage, savory, bay leaf or a taco seasoning blend.

Flavorist Panel Evaluates δ-3-Carene, Bergamot Oil, 3-Methyl-2,4-nonandione and More

The flavorist panel assigned possible applications for a slew of new materials for the May 2023 issue.

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Flavor Bites: 2-Methoxy-3-methylpyrazine

Don’t let its predictable roasted profile fool you—2-methoxy 3-methyl pyrazine possesses an earthy nuance that makes it exceptionally well suited to nut and seed flavors.

The nutty aspect of 3-octen-2-one reinforces an attractive aspect of the peach skin character.

3-Octen-2-one in Nut, Savory, Fruit, Brown & Other Flavors

See how 3-octen-2-one can be used successfully in a very wide range of flavors way beyond the obvious nut category.

2-Methyltetrahydrofuran-3-one and Other Flavor Furans

Chemistry and application in flavors

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