grape flavors, or at around 50 ppm or
lower in more subtle types of grape flavors, such as Muscat.
Apricot: The effect of linalool in many
apricot flavors, especially those destined
for confectionery applications, can tend
to dominate the profile. A citronellyl formate level of 150 ppm can help to add
complexity and realism.
Orange: Levels of addition of this
material in orange flavors can vary widely,
but 100 ppm is a good compromise, brightening and enhancing the peely notes.
Peach : Peach flavors do not often have
the same level of dominant floral notes
as apricot flavors, but this component is
still useful at around 100 ppm.
Lemon: The comment earlier in this
article about lychee flavors also applies to
lemon flavors: it is all too easy to impart
a level of rose notes that defy reality. In
lemon flavors, citronellyl formate sidesteps this problem and gives very authentic
results at around 50 ppm.
Lime: A similar effect can be achieved
in cold-pressed lime flavors at 50 ppm.
Distilled-type lime flavors derive much
less benefit from this ingredient.
Blackberry: Citronellyl formate works
very well in conjunction with the musk
and berry notes in blackberry flavors at
around 50 ppm.
Strawberry: A level of 50 ppm of this
ingredient is also close to ideal in strawberry flavors, adding brightness and lift.
Raspberry: The ideal level of addition of citronellyl formate in raspberry
flavors is quite subtle, but noticeable, in
the region of 20 ppm.
Blackcurrant: The level is even more
subtle in blackcurrant flavors, but 10 ppm
will still add welcome authenticity.
Black tea: Although this ingredient
will work in both the green and black tea
variants, it is far more effective in black
tea. The best level of use is very much
dependent upon the other components,
but 50 ppm is a good starting point.
Vanilla: The best vanilla bean flavors
can be very intricate, with a wide range
of ingredients each adding a little to a
web of complexity. Citronellyl formate
only has a small part to play, but it can be
helpful at levels in the region of 20 ppm.
Maple: Maple flavors may seem an
eccentric application for such a floral
ingredient, but the effect is similar to that
in vanilla flavors, a subtle extra complexity
and brightness at around 20 ppm.
Sweet basil: Similarly modest levels,
around 20 ppm, can add freshness, lift
and realism to sweet basil herb flavors.
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Ginger: This ingredient works well to
enhance the fragrant character of ginger
flavors. Levels of use depend on the other
ingredients, and can be higher in ginger
ale flavors, up to 300 ppm.
Honey: Levels of use also vary widely
in honey flavors, but citronellyl formate
can be very attractive at 200 ppm in floral
honey flavors, adding welcome brightness and lift.
Cream soda: The same is true of
cream soda flavors, which can often be
heavy. A level of 200 ppm lightens and
lifts the profile.