does round out the profile nicely at 200 ppm. French
vanilla and Tahiti style vanilla bean flavors are
another matter. A level of 500 ppm is a good starting
point in these types, but really the sky’s the limit.
Almond: An addition of 2-acetyl pyrrole is effective in all nut flavors because the caramel note smells
quite authentic in this category and the dusty note
also works well. A level of 300 ppm is a good starting
point in toasted almond flavors.
Hazelnut: An addition of 300 ppm also proves to
be highly effective in hazelnut flavors, adding realism
Peanut: The same level, 300 ppm, is also ideal in
peanut flavors, with the dusty note of 2-acetyl pyrrole
making a very effective contribution.
Walnut: Of all nut flavors walnut is the area
where 2-acetyl pyrrole is most at home. A level of 500
ppm is ideal.
Beef, Roast: Given my introduction to this article,
it is not surprising that savory flavors represent a
significant potential for 2-acetyl pyrrole. Roast beef
flavors benefit from high levels of addition: 3,000
ppm or more.
Chicken: A similarly high level, around 2,000
ppm, is also very effective in chicken flavors.
Lamb: No surprises here, even without the
smoldering hay aspect, lamb flavors benefit from
high levels of addition. A level of 4,000 ppm is
Pork: Pork flavors are somewhat similar to
chicken in respect of the caramel notes and 2,000
ppm also works well in this context.
Potato, Fried: Moving on to savory vegetables,
the ideal levels of use drops somewhat, but 500 ppm
is still a good initial level in potato flavors.
Sesame: A level of 800 ppm adds depth to toasted
sesame flavors and can be especially helpful in
rounding out flavors that are based on sesame oil.
Soy Sauce: This material is an important part
of the character of naturally fermented soy sauce.
Levels of use can vary dramatically, but 3,000 ppm is
generally a good starting point.
Tomato: This chemical might seem more at home
in processed or dried tomato flavors but in practice it
also works well in fresh tomato flavors, all at around
Blackberry: This ingredient is not one that naturally springs to mind in respect of fruit flavors but it
is always interesting to experiment. The effect of low
levels, around 200 ppm, in blackberry flavors adds an
interesting dusty note but does not detract from the
freshness of the impact.
Brandy: More substantial levels are entirely
acceptable in spirit flavors, and 1,000 ppm of this
ingredient adds ralism to brandy flavors.
Coconut: This ingredient is more at home in
toasted coconut flavors, where 1,000 ppm is an ideal
level, than in fresh coconut flavors.
Whisky: Some whisky flavors try to recreate burnt
peat and, although smouldering peat is nowhere
near as attractive as smouldering hay, there is some
family similarity. An addition of 1,000 ppm is a good
level in normal whisky flavors, higher if the character
is very peaty.