Possible applications: This product will be valuable for use in
savory flavors. Its roasted, meaty character will reinforce those
notes in beef, pork, and chicken flavors and will also lend depth
to fat-type flavors like tallow and lard. Other flavors which
will benefit from its use are soy sauce, mushroom, caramelized onions, roasted garlic, kimchee and grill-type flavors.
fermented such as cultured (European) butter, yogurt, sour
Apple Essence 2500 fold, Cider Type 23125
cream, crème fraiche, buttermilk, kefir and quark. Fresh
cheese flavors like mozzarella and queso fresco and those that
are lightly cultured like ricotta, farmers, cream and cottage
are also good targets for this material.
Odor: 100%. Fruity, juicy, winey, sweet, brown, fermented
and slightly cooked.
Taste : 0.05%. Sweet, bro wn, fermented,
green, apple saucelike and slightly waxy.
Possible applications: This very characteristic material will complement all apple
flavors, especially those intended for
cooked applications like oatmeal and
fillings. Other good applications are
pear and quince flavors.
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Apple Essence 2500-fold, GS Type
Odor: 100%. Sweet, estery, fresh, ripe,
green and slightly fusel-like.
Taste: 0.05 %. Sweet, fresh, green, ripe,
pulpy and slightly waxy.
Possible applications: A very characteristic essence, this product will find use
primarily in apple flavors for beverage
applications. It will also lend sweet,
fresh, green, trans-2-hexenal type notes
to pear, quince and berry flavors like
FEMA# 3526, CAS# 4906-24-5
Natural occurrence: Wine, cocoa, roasted
chicken, pawpaw, pineapple.
Odor: 100%. Ethereal, buttery, creamy,
dairylike and fermented.
Taste: 30 ppm. Buttery, creamy, milky
Taste: 50 ppm. Dairylike, sweet, creamy
Possible applications: The predominating
dairy notes of this compound will reinforce the character notes of most dairy
flavors, but especially those which are