2-Furyl methyl ketone
This predominantly caramel ingredient offers nutty
and balsamic nuances.
John Wright; email@example.com
Most brown, caramel notes need to be used with care in flavors that do not have an obviously
cooked character. Even at subtle levels,
they can detract from the impression
of freshness in other flavor categories.
This is especially true in the case of fruit
flavors. 2-Furyl methyl ketone (FEMA#
3163, CAS# 1192-62-7), also commonly
kno wn as 2-acetyl furan, works very well in
a wide range of brown, nutty, fermented
and savory profiles but it is also very
helpful well outside these categories.
The profile is predominantly caramel, but
it also conveys subtle nutty and balsamic
nuances. It is particularly useful in fruit
flavors, and at modest levels of addition
it serves to add realism and naturalness
without taking away any of the desirable
Several related chemicals are also
useful in flavors, notably 2-acetyl-5-meth-
ylfuran (FEMA# 3609, CAS# 1193-79-9),
2-acetyl- 3,5-dimethylfuran (FEMA#
4071, CAS# 22940-86-9) and 3-acetyl-
2,5-dimethylfuran (FEMA# 3391, CAS#
10599-70-9). All of these ingredients
are interesting, use choices being determined by cost and use considerations,
but 2-furyl methyl ketone has by far the
widest range of use.
The dose rates given below are the
levels of 2-furyl methyl ketone to be used
in flavors that are intended to be dosed
at 0.05% in a ready-to-drink taster, beverage or bouillon.
Caramel: Above all 2-furyl methyl ketone
has an excellent caramel profile, aromatic
without being harsh at high levels. Two
thousand ppm is probably near the optimal level of addition in caramel flavors,
but even higher levels are possible.
Maple: This ingredient works well in
traditional-style maple flavors at around
2,000 ppm. Similar, and possibly even
higher, levels are very effective in flavors
attempting to recreate the character of
genuine maple syrup.
Honey: A level of 2,000 ppm is also
very effective in honey flavors. This is
particularly true when there is a dominant floral note.
Bread: Bread flavors can be quite
challenging to recreate because they
must combine subtlety and impact. This
ingredient gives great impact and added
realism at levels around 2,000 ppm.
Butterscotch: Butterscotch flavors
have many points in common with caramel flavors and similar comments can be
made about the use of this ingredient. A
level of 2,000 ppm is once again a good
place to start.
Licorice: Licorice flavors often need
additional complexity and this component
performs well at levels in the region of
Malt: Malt flavors also benefit from
relatively high levels of 2-furyl methyl
ketone. A level of 1,500 ppm is a good
starting point, but even higher levels can
Brown sugar: A level of 1,500 ppm
also works well in brown sugar flavors,
adding depth and authenticity. Higher
levels are practical in molasses flavors.