Butter, Fresh: The role of trans-2-octenal in dairy
flavors in general is relatively subtle, but it plays
its most important part in this category in butter
flavors. A good starting level in fresh butter flavors is
Cheese, Cheddar: The attractive fatty note of this
ingredient is also helpful in cheese flavors, particularly cheddar cheese. The best level of addition is in
the region of 20 ppm.
Milk: A level of 10 ppm works equally well in
fresh milk flavors and in condensed milk flavors, just
adding a slight hint of a fatty note, but significantly
Apricot: In fruit flavors we are always looking
at subtle additions of trans-2-octenal, just a hint of
a fatty note to add realism to the profile. In apricot
flavors, a good level of use is around 10 ppm.
Blueberry: trans-2-Octenal also works very well
in blueberry flavors and here the level, although still
subtle, can usefully be taken a little higher than for
apricot flavors, up to 20 ppm.
Orange: In all the many different types of orange,
tangerine and mandarin flavors, 10 ppm of trans-
2-octenal adds notable authenticity, blending well
with higher molecular weight unsaturated aldehydes.
Peach: This ingredient works in peach flavors in a
very similar way to apricot flavors and the ideal level
of addition is also similar, in the region of 10 ppm.
Plum: Plum flavors might seem simple but they
can be surprisingly difficult to make with a really
authentic character. A tiny addition of trans-2-octe-
nal can have a surprisingly beneficial effect. A level
of 5 ppm is close to ideal.
Watermelon: In contrast, few watermelon flavors
make any real claim to authenticity and seem dominated by tutti frutti notes. Nevertheless, 10 ppm of
this ingredient does provide a welcome contrast to
the harsh cucumber green notes.
Tea: trans-2-Octenal is an important ingredient in
all styles of tea flavors. It is probably most at home
in black tea flavors, where the best level of use is
around 50 ppm. It also adds depth and realism to
green tea flavors, although at a slightly lower level,
nearer 30 ppm.