Raisin: It should be possible to add
significant levels of this chemical to raisin flavors but, oddly, the ideal level is
relatively low, in the region of 100 ppm.
Hazelnut and praline: Levels of use
can range from 500 ppm to 4,000 ppm in
hazelnut and praline flavors. The higher
levels within this range are generally more
effective in praline profiles.
Peanut: A similar range of levels work
well in peanut flavors, but 2,000 ppm is
an effective compromise.
Walnut, almond and pistachio:
2-Furyl methyl ketone is also useful in
walnut, almond and pistachio flavors.
Somewhat lower levels are best at around
Whiskey: Whiskey flavors can easily
seem too harsh, and this ingredient is a
good softening addition. Levels can vary
widely in whiskey and other spirit flavors,
such as brandy and rum, but 1,000 ppm
is reasonably optimal.
Dark beer: This chemical can make a
contribution to all styles of beer flavors,
but is most effective in those recreating
a dark beer or stout character. Levels are
relatively modest at around 100 ppm.
Wine: Similar levels, around 100 ppm,
round out and add an impression of age
and complexity to all styles of wine flavors.
Smoke: The most natural savory application of this ingredient is in smoke flavors.
It has a highly effective softening function and adds significantly to depth and
realism. Levels of use vary, but 1,000
ppm is effective.
Chicken : Out of all of the meat flavors,
this chemical works best in chicken flavors.
Levels vary dramatically, being higher in
boiled than roasted and fried profiles, but
1,000 ppm is a good starting point.
Tomato: A level of about 500 ppm
can be used to great effect in a range of
tomato flavors, especially those with a
tomato puree character. Lower levels are
preferred in fresh tomato flavors.
Ham and pork: 2-Furyl methyl ketone
works well in ham flavors, both as an
important aspect of the smoke component
and also as a useful component within the
meat profile. Three hundred ppm is an
ideal level in ham flavors. One hundred
ppm is better in pork flavors.
Fried onions: Levels vary in onion
flavor types, depending on the method
of cooking, but 300 ppm is a good starting point.
Bacon: The contribution of this component in bacon flavors is a little lower,
around 200 ppm, unless the profile is
Roast beef: Two hundred ppm also
works well in roast beef flavors, as well
as barbeque, steak and burger profiles.
Shrimp: Similar levels, in the region
of 200 ppm, work well in a wide range of
fish and seafood flavors, but are especially
effective in shrimp flavors.
French fries: 2-Furyl methyl ketone
only plays a minor role in french fry flavors, but it can be helpful at 100 ppm.
Grape: This ingredient is especially well
suited to all types of grape flavors. Levels
of use can range between 20 ppm and 200
ppm depending on the effect desired.
Raspberry: Two hundred ppm also
works well in raspberry flavors, with a
notable increase in realism.
Cranberry: Similar, moderate levels, around 200 ppm are very effective
in cranberry flavors.
Strawberry: Strawberry flavors are
softened and rounded notably by 2-furyl
methyl ketone at around 100 ppm.
Peach and apricot: Both these flavor categories are helped by levels in the
region of 100 ppm.
Black currant: Black currant flavors
can also benefit from around 100 ppm
of this ingredient, adding realism and
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