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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.

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Flavor Bites: 2-Methylthiophene

2-Methylthiophene can significantly brighten and add realism to an unusually wide range of flavors without becoming obtrusive.

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.

Flavor Bites: 2-Methyl Butyric Acid

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

Pork flavors are well served by 100 ppm of 2-methyl pyrazine.

Flavor Bites: 2-Methyl pyrazine

This bright and diffusive chemical is primarily roasted in character.

2-Furyl Methyl Ketone

2-Furyl methyl ketone works well in a wide range of brown, nutty, fermented and savory profiles, but also is very helpful well outside these categories. Here, columnist John Wright reviews several applications for it, including in fruit flavors.

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

Chemistry and application in fragrance.

5-Methyl-2-phenyl-2-hexenal

This cocoa bean component is key in chocolate, coffee and more.

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.

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

Application in berry, pear, tropical and other flavors

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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.

5-Butyl-4-methyloxolan-2-one

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

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Flavor Bites: cis-3-Hexenyl 2-methyl butyrate

cis-3-Hexenyl 2-methyl butyrate is a rich and powerful green note that has a fruity component and subtle hints of apples and tropical fruits.

2-Methyltetrahydrofuran-3-one and Other Flavor Furans

Chemistry and application in flavors

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.

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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.

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

Use in tropical, citrus, berry and other fruit flavors

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