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Type: Article

Butterscotch can make good use of furaneol, with usage levels ranging from 1,000 ppm to 3,000 ppm.

Furaneol in Brown, Nut & Other Flavors

The first half (covering furaneol in fruit flavors) can be found in Perfumer & Flavorist+'s February 2024 issue.

This ingredient is extremely effective in honey flavors and works well in all different floral categories. Three hundred ppm is generally a decent starting point.

2,6,6-Trimethyl cyclohex-2-ene-1,4-dione in Berry, Orchard, Savory, Brown, Citrus, Nut and Other Flavors

This chemical, which is often referred to as keto iso-phorone, is found very widely indeed in nature and invariably makes a positive contribution.

The European-based panel sampled flavor ingredients from Bedoukian Research.

Flavor Reports: EU Edition (April 25)

Our European panel of flavorists assess the taste and odor characteristics of flavor ingredients from spilanthol to lavender aldehyde.

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Flavor Bites: 5-Methyl Furfural

5-Methyl furfural makes the best contribution to the caramel underpinnings of flavors that derive a significant aspect of their overall profile from heated sugars.

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Organoleptic Characteristics of Flavor Materials June 2018

This month’s column features discussions on cocoa shell extract, grapefruit oil CP, coffee oil natural and more.

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Organoleptic Characteristics of Flavor Materials January 2018

This month’s column features discussions on tea extract CO2, 3-Methyl-2,4-nonanedione, carrot seed oil, pyrazine mixture and propyl acetate.

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Flavor Bites: 5-Methyl Furfural

5-Methyl furfural makes the best contribution to the caramel underpinnings of flavors that derive a significant aspect of their overall profile from heated sugars.

For flavor profiles that are specifically designed to replicate toasted cheese the level of tetramethyl pyrazine needs to be increased to around 100 ppm.

Tetramethyl Pyrazine in Meat, Brown and Nut Flavors

Independent flavorist John Wright offers possible applications for tetramethyl pyrazine.

Three hundred ppm is a great level of addition for 2-phenyl 2-butenal in cocoa flavors.

Flavor Bites: 2-Phenyl 2-butenal in Brown, Savory, Nut, and Other Flavors

Learn about the diverse range of applications for 2-phenyl 2-butenal.

Fifty ppm is ideal for fresh tomato flavors, but the level can be doubled in flavors with a processed note.

Guaiacol in Savory, Brown, Nut, Fermented & Other Flavors

See how Guaiacol plays a lesser, but still important, part in a wide range of flavors that have some heated nuance within their profile.

2-Acetylthiazole at around 10 ppm, adds a subtle note to black tea flavors.

2-Acetylthiazole in Nut, Meat, Brown and Other Flavors

This chemical is strong and versatile, adding depth and authenticity to a range of different flavors.

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Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on cocoa extract, sunflower oil CO2 extract, barrel-aged oak fluid extract, methyl 3-hydroxybutyrate and more.

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Flavor Bites: Methyl Cyclopentenolone

Found widely in nature, methyl cyclopentenolone features a cooked sugar, maple syruplike, profile that can be used in high levels in brown and nut flavors.

Dimethyl disulfide is useful in all brown flavors but especially interesting in cocoa flavors.

Dimethyl Disulfide in Savory, Brown and Nut Flavors

The rather unpleasant and putrid profile of dimethyl disulfide can play an interesting role in quite a number of flavors, just not in raspberry.

Bacon flavors can be achieved with ten ppm of 2,6-dimethyl pyridine to give a burnt note.

Flavor Bites: 2,6-Dimethyl Pyridine in Savory, Nut, Brown and other Flavors

Learn about the diverse range of applications for 2, 6-dimethyl pyridine.

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Organoleptic Characteristics of Flavor Materials September 2018

This month’s column features discussions on chamomile oil blue, rose absolute, seaweed absolute, cuminaldehyde, ethyl-3-methyl 2-oxo-pentanoate and more.

Much higher levels of trans-2-nonenal, even up to 100 ppm, work well in roasted and fried potato flavors.

trans-2-Nonenal in Meat, Savory, Brown and Nut Flavors

A chemical that is very effective but is considered one of the most difficult to dose correctly.

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Flavor Bites: Propenyl Guaethol

With its ability to be about 20 times stronger than vanillin, this ingredient works well in brown flavors at low levels or can be used in combination with vanillin.

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