Bacon: A moderate addition of fishy character to
fried bacon flavor can lift the profile, add realism and
welcome complexity. Levels vary depending, amongst
other things, on the level of smokiness but 2 ppm is a
good place to start.
Beef, Roast: Here the addition can be a little
more robust. A level of 5 ppm of sec-Butylamine
gives roast beef flavors a pleasant hint of “bloody’
Cheese, Blue: In blue cheese flavors the amine
note forms a perfect partnership with the methyl
ketone complex, giving added impact and definition. Higher levels, around 10 ppm, can be very
Cheese, Cheddar: sec-Butylamine works in all the
many styles of cheese flavors but it is most effective in blue cheese and Cheddar cheese styles. The
best level for Cheddar cheese flavors depends on the
profile and is higher in “sharper” profiles. A level of 2
ppm is a good indication for regular Cheddar flavors,
up to 5 ppm for sharp Cheddars.
Fish: White fish and oily fish flavors are the most
obvious and natural home for sec-Butylamine. A
reasonable starting point is 500 hundred ppm.
Mushroom, Dried: Dried mushrooms, especially
dried porcini mushrooms, have a quite significant
fishy element to their profile and 100 ppm of sec-Butylamine is typically needed to achieve realism in
Pork: Pork flavors vary considerably but roast
pork flavors can derive some benefit from a modest
addition of this amine, around 2 ppm.
Potato: French fried and potato chip flavors gain
added realism from just 1 ppm of sec-Butylamine.
Rice: Cooked rice can be a subtle flavor category
but it is enhanced by this amine at levels up to
Seafood: Here this ingredient really comes into
its own. A good starting point is 300 ppm, but even
higher levels can be helpful in some flavor types,
Soy Sauce: The ideal level of sec-Butylamine for
soy sauce flavors is quite difficult to determine and
depends on the other ingredients, especially the
pyrazines. Start at 1 ppm and work up slowly.
Tomato: Fishy tomato flavors do not really sound
so attractive, but this ingredient has a place even in
this category. A very modest addition, around half a
ppm, is all that is required.