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al a cocoa aroma

, and cho
cocoa, hon
2,3,5-tri
ey, nutty, sw colate taste; bitter,
methy
eet chocol
used in cof
lpyraz
ate.
ine
nutty,
dairy flavoufee, chocolate, van
baked
illa and
rs, up to 25p
cocoa,
potato
yl dis
pm.
ulph
322
popcor burnt notes; , roasted pe
ide
8
anut,
n, coffe
earthy,
e.
Used in
dipro
caram
FEM
el
ch
,
p
ocolat
chara
yl d
nut fla
e, co
isulp
mix A
vo
onio cter com
Also ha urs at 0.01 ffee, bread,
hide
n, gre
onio
p
47
en, m ound in
flavour s use in savo-5 ppm in fin roasted
no
48
garlic
eaty.
s.
is
il e
ury, m
cha
xte
eat an hed goods.
oil;
racte
trie
nde
d shel
45
s
u
r
lfish
lp
74
thy
r
Used
sca hurou compo
ld
llion s, a
u
ith
flavo in imita
12 EC
me
, me lliace nd in o
iaz
ti
u
.18
o
thy
ine
tallic ous nion
mea rs at up n garlic
1
t and
l1
,
to
stro
, sli , fres oil;
tropic 8 ppm onion an
1-p
ght
h, g
ng,
.
rop
(m
d
tr
A
re
a
lso
l fruit
sa
gre
opic
e
et
en
en
al n n onio
flavo has use voury
hy
Use
yl
onio
uan n,
urs.
s in
su
lth
su
ce.
n-li
and d in on
lph
io)
on lphu
ke
ide
pe
ion rou
are seafoo ion, ga
odo
nt
0.05
, le s,
d fla rlic,
ur a
s
an
e
s
-5
v
nd
k. avo
ppm ours oup, s
ac
-3
tas
u
.
i
a
T
-o
r
d
in
a n ic
y; r
te.
finis ypica voury
ne
dr ,g
oa
hed l use , me
Use
ste
oa arl
at
goo
le
st ic;
df
and d wit
ds. vels
so
rie
s e fo
sea h on
ho ur,
d
sa un
foo ion
me d i
rs ch
d fl oil
er ee
n
s
Us
avo in s
ad sy
ee as
urs avo
d. afo
no ed in
ish o
a t 5 ur y
eti
, w dou
at n-alc flav
da
-25 , sou
as r a
co 0.2 p oho ours
ppm p, m
ab nd
0.4 nfecti pm; lic be for
i, g ta
in th eat,
pp on pro ver mea
re st
m; ery ce ag t a
e fo
en e;
an , ba sse es, nd
od.
d
, v mu
Us
sav kery d fru sou fish
eg s
e
p
a
it
s
d
o
s
ury and at an t 0.1
av in
et tar
at d,
0.3 d c p
ou le
a
g
lc
o
ive
ry ek
od oh pp ere pm
s a oli m; als ;
fla , o
.
t 1 c b fro
vo nio
pp eve zen
ur n,
Us
m. ra
sa g
an ed
ges ices
t le arli
d at
at ,
ve c, m
HV 0.
ls
P 1-1
of eat
fla p
0.1 an
vo pm
pp d
ur ;
m.
s. in
sa
vo
ur
yv
eg
et
ab
le

Used in chocolate, cocoa, honey


and
various fruit flavours for its power
and
roast chocolate effect, at 0.5-2
ppm in the
finished product.

diall

3244

2028

milky, creamy, with a fruity top-note


sweet; woody, chocolate, vanilla; ;
honey,
green, fruity notes.
methyl pt-butylphenyl
acetate

5-methyl-2
-phenyl-2
-hexen
3199

2690
Milk Chocolate

Cocoa

4057

Tea

Chocolate

Dark Ch
ocolat
e
Garlic
Allia
ceo
Onio
us
n
Onio
Lee n
k
As
Ra afoe
t
di
sh ida

Apricot
Grape
Straw
berry
Black
Tro
curra
pic
nt
Cas
al
sis
Fru
Pas
it
sio
nfr
Gu
uit
a
Pe va
a
Ch ch
ed
da
rC
he
es
e

3-mercapto-2-butanone
10% in Triacetin

none
o-2-penta
3-mercapt

An
im
al
Fa
t

Roa
st F
at
powerful cooked meat aroma;
reported
found in heated pork; roasted,
crusted beef
and pot roast, sulphurous, mildly
alliaceous.

catty, curran
notes. 'liver t-like; with tropical
and meaty
sausage.

green/fruity, pineapple/tropica
Used in soft fruit flavours for
l;
confectionery
resembling dried apricot and
at 2-5 ppm; and in dairy products
lychee;
and
jammy, preserves.
beverages at 1 ppm. Also used
in strawberry,
cherry, peach and apricot flavours.
herbaceou
s, sweet, ani
gre
sic
en
3739
odo
veg
4-viny
ur;
eta
lp
'concorde ble, berry/currant
Used in ber
or Tria henol 10%
taste;
grape'.
ry,
cetin
in PG
at 5-10 ppm grape and wine flav
3177
sweet,
spicy,
and soup . Also has use in veg ours
para
smoky
taste;
savoury flav
etable
-men
phenol
odour;
ours.
tha-t
378
ic, med
musty
and a
hiol5
sw
ic
an
4-m
in
d
ee
3
al
m
t
-one
,w
eaty nu
buch
buta ethoxy
Used in
ances. ith sweet,
357
neth -2-m
minty u, green
8
bevera berry flavo
iol 1 ethy
,
a
,
ur
with green, nd cass
2-m
% in l-20.02-2 ges, and sm s for alcoho
fr
38
a fru
eth
TEC
oked ro
ppm.
lic
51
ity tr uity, ber is leaf;
yl-4
ast fla
sulp
ry
opic
-pr
vours
al an -like, b
3-m
opy
at
35
gra hurou
d pea uchu
Used
55
l-1,3
p
s
erc
ch n
in ca
pea efruit , fruity
fl
a
u
a
ss
o
a
pto
vours
ch;
n
nce.
xath
is, gra
33
2min uance ; black
;
he
a
in
10
ia
p
n
iso
s
e,
d
des
or n ; min curr
ne
ulp
xyl
so
pr
uan
ant
hur
bever ft confe serts a peach an
ty
ac
p
o
,
a
ces
b
tu
tr
o
d
s
eta
ct
py
ages
m
of b opical, ud;
in p sionfr us, g
l-4
et
at 0.2 ions at 1 p to 6 pp berry
te
Trop
eef
hy
ass uit reen
-m
m,
-2
ppm
and mango
lt
ion ; ma ; tr
eth
soft ical fr
to 0.4 ppm, an bakery
su
chic ,
hio
o
fru
fru uity
ylt
ppm d in
it. ngo; pical
ken
/re lphur
bu
.
hia
rep
. blackc it such note,
fru
ty
ca d be ous,
fo
u
fr
o
zo
it
rr
a
r
a
r
ra
ram rry pa
s
ted ;
g
a
p
le
te
, g ss
and rance nt. Use peach assion
fou
e
li
u
io
co
gr
zed av
a
nd
v
a
fr
n
Use egetab ncentr t less nd apri uit, m
on a; m fruit,
pe een
th
ang
le fl
c
a
ion ea
ac , ea
ma d in tr
o;
avo te. Als an 0.0 ot;
-lik ty b tropic
h, rt
urs.
o ha 1%
p
nu hy
a
e;
and ngo, p opica
s us in
gu ckg al fru
tty , ve
c ow
ava rou it,
e in
.
non dairy ineap l fruit
ge
on ream erfu
b
n
mea
,
flav
tab
-alc pro ple
ma d, s lac
t
dil y, l, fe
a
k
o
n
U
li
d
o
t
l
u
g
e
u
g
holi
s
0
r
ut da rm
o, c htly
; tr
an ed in
c b cts, a .1 pp s - pa
ion iry e
op
att
m
eve nd
s
y.
ica
; 'r , c nte
for d tro pas
rag at 0 in co sion
l fr
ipe oco d;
.5 p nfe fruit
es.
po roa pica sion
uit
pm ctio ,
str a o swe
fla rk. A sted l fruit fruit
,
ner
in
aw do et,
vou lso sa
, pe
f
y
la
u
v
In
rs. us ou vo ac
be r; ch
ed ry
h
tro
u
rry fru ee
,
s
r
o
in not s a cas
'. ity sy,
on es t 0 sis
at ft f pica
-m
ion in .5- , g
2 p 4 pp ruit f l fru
1
ilk
,
c
r
g
a
h
p
arli ick pm pe
pm m lav it f
y
U
c a en ; a fruit
an ; in t our lavo
nd an nd
fe sed
d b ea s a ur
tom d
fl rm at
ev , co t 4 s a
ato
era ff pp t 1
st avo ent 1.0
ge ee a m; 5 p
at raw urs. ed f -2.5
p
s
i
n
<1 ber Als ruit pp
at d n c m a
1 p con he nd
pp ry, o h , bl m i
pm fec win in
m va as ue n f
g
.
nil u be er
.
tio g
la se rry me
ne um
ry
an in , m nt
at
d t da e ed
ro iry at a ch
pic , c n e
al rea d s ese
fru m av ,
it , yo our
fla g y
vo hu
ur rt,
s
3603

2-octen-4-one

2717

methyl 2-m
eth

oxybenzoa
te

Used in meat and


poultry
flavours
in
foods at 15 ppm; in meat products snack
and in soups at 1 ppm. Also has at 2 ppm
applications
in coffee, caramel and roasted
flavours.

Used in
bla
ckc
urr
ant and tro
flavours; in
pical
Council of meat, onion, savour fruit
y
Europe lim
candies.
its - 0.2 ppmand coffee.
in

rs
ou
lav , in
y f pe)
air ty .
n d se cts
tio hee du
ita c ro
im nd t p
in r, a ser
lly tte es
rs,
cia bu d d
ou e in s.
pe m, an
lav us ur
es rea ry
y f ds vo
ed , c ai
air fin fla
Us ilk ry, d
d d lso rry
e
n
(m ake
A
b
it a m. aw
b
fru pp tr
m
in 0 d s
oo
1
r
h
an
ed to
us m.
,
Us up late
,
ur
d m pp
at oco
ian
an o 10
do
dur
ch
ruit up t
yo .
uit, hed
it,
m te
y, f
al fr finis ilk
fru
ea as
air vels
d
le
et
cr y t
opic in l, m fats
d m
d in at
we
y, tr pm rea nd
s
e
a
p
e
r
an rea
u
;s
Us vour
1-1 ery, c , oils
ur
avo
.0
ilk d c
s
k
0
m
do
fla
of
eat, s, at in ba pp
l m an
nt
yo
.8
e
m
r
r
d
c
rfu ich
e;
at 0
tt e
d in avou use
k
inis ast y.
we a r
bu .
Use ee fl Also soups
nac
em y t
po ith
in s ppm;
r, r fatt , fruit
my ste
coff duct. and
urs
w
ou
rea ta
avo ts at 2
od ich my
pro ducts pm.
t c ine
c
,
ry fl
ty r; r ea
ee , w
aty
fat tte , cr
oult rodu
pro 5 p
e
p
p
y
u
.0
y
t
d
m
sw ape
air d b air
at 0
t an mea
ur;
gr
l d an y, d
mea pm; in pm.
odo ef.
rfu m ax
for
p
ke
p
d
e
we rea , w
n-li ed be
Use s at 15 ps at 1
po sh c fatty
oic on
urs
apta cook
en ct
food in sou
ne
fre eet,
flavo iry
erc
ec la
no
late
, m d in
da
sw
-d ilk
and
uta
choco kery,
ous un
&6 /m
-b
t;
t and sed in ba
hur n; fo
5- ids
-3
t, nu
ulp tio
mea
u
s
ea
o
xy
e
ac
ast .
dilu
in m
. Als
lid
eto
on
of ro shy
Used -55 ppm avours.
41
e, 4-o
ac
ste tes, fi
37 442
ton n2at 0.5 voury fl
nd ta VP no
lac ece
4
iol
sa
H
ur a
iry od
and
26
odo f stew,
neth
t,
and n,
da -6-D
35
roast nu
w
ee
buta
icken
e,
b
d
at
cis
y; bro
ty: ch
chocol ice soup an ppm.
yl-2
80
mea dy, milk
eth
coffee,
-1
l
t sp
37
ury;
a
.
Used in cereal, mea levels of 0.01
3-m
savo ike; bre el, gravy
nthio
d
-l
ura
am
4
toaste y flavours at
ham y, caram
l-3-f
rlic, cl oked
330
ethy
co
oked ga
savour
broth
savoury
;
2-m
ers
tter, co , in coffee, .
lic enhanc turkey;
ut
eat, bu
8
tical
te
on and gar
318
roast m ture-iden d roast pean
ceta
Used in oni st beef, chicken and pical fruits;
Na
ryl a
notes. ast filbert an
sulfu
notes for roa other nut; and in trod in egg,
beef, ro
3-one
3205
, cereal and at; hazelnut and ppm max. Also use
ophenpy fruit.
me
with meaty
.3
d,
pul
ste
drothi
es of roast
from 0.03-0 , apricot, peach,
cooked roa
tetrahy
.
ato
savoury not
s;
tion
3266
tomato, pot
nutty nuance , blood-like, in dilu
eat
beef; raw-m
0.1-1 ppm.
onion,
Used in roast meat flavours, at
beefy, meat-like in dilution, fried
milky.
cabbage, coffee, pot roast, dairy,

3298

3300

3787

3-mercapt
o-2-butan
ol

2-methyl-3tetrahydrofuranthiol

U
0 sed
p .05 in
fo rodu -0.5 sou
r m c p ps
ea ts a pm, , sa
t, c nd an u
he sn d ces
Us
es ac at an
e, k 0.3 d
at ed
an foo -3 m
pr 0.05 in so
d p ds p ea
od -0 u
p
u c .5 s
os . U pm t pr
ts pp , sa
sib se in od
an m uc
ly d in da uc
d s , a es
Us
fis fl iry ts
na nd an
at
in ed in
h av
c
a
d
o
pr ou
k
foo ils a mea
od rs
foo t 0.3 me
d
n
t
a
uc
50 s a d
'g
ds 3 t p
an
ts.
pp ro
.
o oa
ma ppm t 0.1 fats f d se
m du
ng . A -1 or afo
re dou ty',
in ct
o a lso pp ba od
-h r o sw
da s
ea f m ea
nd us m, ked fla
iry
te u ty
pin ed and go vou
d tt -f
Use
ea in c in od rs
be on at
'g
pp
s
0.0 d in
ef ; a ty:
le hees seas and at 1 p
od oaty
,c n s
fla e, on s
gar 05-0.0coffee
ou ', s
he im o c
vou tro ing nac pm,
lic,
ro w
,
2
es al- al
rs. pic s u k
fish ppm meat,
f m eat
y, no led
a
p
l
cr te '
fru to
and . Oth and
utt y-f
mil
ea in so
it,
on att
egg er u smo
d
m d o'
gre oil
; a y:
flav ses ke fl
, w ai
s
y
n
e
Use
o
,
ch n/f so
im c
our inclu avo
ax r y
ara ru m
a l- a ll
s.
flav d in co
de urs
y. fat
it
e
cte y; wh
no ed
onio at
;
c
r,
cha ours, a oked m
t
'
a
e
r
n,
on an t s
in soo'
be ulp
d
fruit racter. t 0.5 pp eat (e
4d
S
il
r
ulp
air
sp
utio ry hu
m
m
flav Also
; fa rou
y
et
a r huro
ours find , contr ecially
n
f
.
hy
tt y s ;
at
oas us
s us ibuti bee
.
;
,
loc
t/
f)
f
s
e
n
r
frie mo
in d
g 'r
ied
Used
4ta
oas
d m key
a
in
ir
m
no
y
sa
0.01
eat /ph
eth
and t fat'
ic
-1 pp voury a
e
c
n
y
to
it
ac
pepp
nd sp
lno
m, p
rus
p-n olic,
bee
id
f
n
o
o
ta
veget er, rum, lus hors ice flavo
te
il
2-p
an
of s
ll
on y/fa
er
b
oic
tew ow; ch
e
tt
d
n
flavo able, ch uttersco adish, m urs at
iluti y;
tylt
ed b
a
ac
icken
urs.
tc
on.
eef racteri
hio
i
, onio h, vanillaustard,
d
juic
ph
n an
e. stic
35
o
e
r
d ferm, coffee,
n
tho
pung
e
75
-th
ente
whis ent, ether
ioc
d
res
35
Go
roast ky-like; fr eal, hors
ol
74
12-m
at
ed o
nion uity, trop eradish,
Ch
43
10% ethylt
, 'ch
Go
ee
8
icken ical, pep mustard
ri
7
in M
at
d
se
,
per,
fat'.
CT ecana
Ch
l
Frie
ee
324
se
0
dF
4-hex
at
en-3
P
o
-one
rk F
400
at
5
Bee
f Fa
3352
t
Chic
ken
Fat

r
tte
Bu ter
t
Bu

Beef
Pork

Beef
Beef

k
Mil ury
o
Sav
oury
Sav
ury
Savo

th
t Bro

y
es
he
/C
iry
Da

Mea

Roast Meat

3502

3210

thiogu
aiacol

Copyright Treatt PLC 2014

Green Tea

Soft Fruit

meaty
,
smoky; onion/garlic,
sulphu
caram
el.
rous/e
ggy;

Used in
meat pr flavours fo
r
at 0.2 oducts at 2 snack food
s
pp
and m m. Also us ppm, bakery at 14 ppm,
eat fla
ed in sm
an
vours.
oke, co d soups
ffee, nu
t

,
se
ee
ch of
le, ls
ab leve
t
e
rs
eg at s.
ou ods
, v rs od
lav fo d
lic u go
n f en an
ar vo d
, g t fla she
nio roz ils
t/o nd f m, o
ion ea fini
a
n
o m n
me ry a pp
in nd m i
ed ke t 2
ed e a pp
ok ba s a
Us offe 5-1
co m, ink
,
l
to, pp dr
c .00
ish ica
ota t 12 and
0
e, f typ .
p
in s a iry
win s at oods
,
g
ed ce da m.
eer, ur
Us sau pm, pp
ive
, b flavo hed
t
y
2
r
ta
ou up finis
l in t 5 p at 0.
ge
a ts
sav so in
rfu
ve
our iry
at, and ppm
we
fa
e,
flav , da
me o
po
to.
es .
in otat -0.1
ury orn y in
to, t
he fee
ota
avo d, c iall els
sed ato, p 0.005
ma pac ed p
; c cof
U
o
e
in s foo pec lev
t
,
g y
ote h, sea nd es ste, at
om ls of
to/ er im ash
t
n
ba eat
a
a
s
e
p
t
b
o ct /m
pa
. fi rs;
lev
a to
ca , m
,
, p ra to
as ns e.g flavou mato
ke
hy ha ota
ed gg
o
to
ge
p-li
art p: c d p
ok , e
Usa mulati y fruit mato,
sou
co nion
s/e ou ile
m,
for berr us, to ppm.
ou /s o
o
ur eat for b
d ag -2
roo
n
ble
h
h
a
r
p
s
m
l
a
01
u e.
geta
s
su ion/ ound
asp m 0.0
, ve ppm.
, m ast
agu
% )
tato
aty & t
on mp
par e,
fro
, po 0.2-2
10 ons
me ur
, as ag
co
matours, at
ul, odo
an luti
orn , cabb
f
to
t
,
r
tc
e
o
p o
e
d in av
t, rice
we c
we tive
ca s
Use fish fl
po y s a u
conu f;
er her
n, s eta
e;
ut, co real, bee t
lea n, veg h.
so
and
l m ot
auc
a
pean
l, c
is
hy (+
oy s ato
urs: otato, ce avours
/s
vo
erfu ; onion, rad
a
s
et EC
fl
p
fl
m
w
ie
to
ied d corn
m T
ast
po -note gree
ch fr ed
al
in ro mel, fr
an
in
fren e; cook
top ato,
on
Used an, cara , coffee
s
c of
thi
tom
16
risti , chee
pand chocolate ppm.
me
27
add
nutty,
ol
racte ato
plus up to 5
nut; coa,
and to flavours,
cha n, tom te.
ion
7
ea
ls
h
p
4
co
t
e
e
vours,
ve
it
st
le
27
gre ied tas
hid
ruit fla tropical fru
me
, roa iny, oily,
b.
grapef
ulp
ra
to
otato
& fr
ed p sweet, g s.
yl s
Used in s character is at 0.01 pp ice, and
ed
k
15
a
th
b
k
4
ce
ju
,
e
ss
y,
n
3
o
ripenes mango, ca ruit, orange
n al
dim
earth n, roasted eaty nua
Co
buta
e,
such as ed in grapef
6
brow , with m
lthio
ag
274
ethy
Also us vours.
coffee
bb
3-m
fla
s
te.
C a at o
peach
zine
agu
top-no
4
a
r
it
t
7
yr
a
ru
3
p
o
ef
3
P
sp
flavours.
o
e grap
penta
/A
and fruity
.
tat
intens
cyclo
orn
en, tropical
Po
e derivative
an
Used in gre as an acetaldyhd
eetc
3306
ercapt
Sw
ruit m
ries
finds use
ef
o
F
le
Als
ap
h
b
gr
ta
TEC
fruity, green.
renc
e
lic;
in
F
to
oho
g
ta
00
1%
alc
37
Po
Ve
ethereal,
ane
Baked
fruity note
l-1,3-Dioxol
ruit
Primarily used to add a tropical
2,4-dimethy
strawberry,
Grapef
4099
to fruit flavours, peach, apricot,
vegetative
uit Green, Gassy
sulphurous; green; tropical-fruity;
whisky, grape, onion, garlic and
Citrus Fr
tate
ppm.
'ripe apple' note.
ethyl 2-(methylthio)ace
3835
flavours, at typical levels of 0.1-1
Apple

Berr
y Fru
it

Liver Sausa
ge
Meaty

Roast Chestnut
4159
ppm; in
warm meaty
2-mercaptoanisole
In savoury flavours at 0.1-0.5
Nutty
roast barley, earthy, coffee; a
at 0.1-1 ppm;
Buttery
beverages, soups and sauces
character; roast chestnut.
Hazelnut,
EC
ppm. Also used stew
and in dairy products at 0.4-2
tate
09.824
flavours.
ace
een
eto
wintergr
and
lac
grape
ut
in vanilla,
Ethyl 2-ethy
,
Hazeln
eet
sw
d;
3761
eal
ip
burnt-roaste
la Ch
Cer
e
fresh, fruity; el-like.
Tortil
n-4-on
am
erages,
-hepte
heavy, car
3328
alcoholic bevat 2-10 ppm.
ttery 5-methyl-2
ut,
bu
eln
a
haz
s
e
d
an
flavour
Used in
Ric
cuit
odour; zelnut,
other fruit
ha
1
zelnut
Bis
apple and
ast ha ste; filbert, like.
361
eet
iazole
ta
, and ro
eSw
tylth
buttery m hazelnut ttery, coffe
er
bu
2-ace
oo
ppm in
e
ck
otes;
126
/mushr fatty, sweet,
urs; 50 ls/fats
n
a
3
l
vo
es
r
le
a
fla
o
d,
oi
C
t
z
cere
he
y
and nu m in cereal confection roaste
lthia
asted
r
rle
coffee
dC
pp
iony
03
te
ad, toed meat.
Ba
Used in g gum, at 20 iry and suga5 ppm.
rop
32
, bre
en
2-p
m
pcorn and roast
chewin t products, da rages at 0.
e
o
r
2
p
;
in
0
ve
Fe
orn
raz
nutty, t, maple
27
and nu m, and in be
st, c
lpy
r corn late,
-cru ur.
e
at 5 pp
urs fo d choco od swee
cety
06
lin
read e odo
fo
flavo
n
2-a
xa
27
r; b
m in rn, nut a t and sea
ino
dou la-lik
-1 pp
ty, lnut.
ce o d, vanil
lqu
0.01 rn, popco ad, mea
s
ri
t
y
u
a
ti
m aze
eth
ste
ma
Used sweetco aked bre
al
uit', , h
bas n-roa
b
,
5-m
,
fur
w
isc ffee
id
chip snacks,
ur
ours
bro
ac
et b co
ylf
flav
corn urs.
we late,
oic
rice nutty
eth
y, 's co
flavo
an
utt , cho
-m
mati sed in
s
n
5
pt
a
,
d
orn , brea
nd b Also u
lhe
a
c
.
y
p
e
n
l
.
h
e te.
m
da
po sted
s
ffe
et
pan 0.1 pp rs.
co
ood
ram as
m
roa
u
n
d in
rn,
dg
ca y t
2Use ss tha d flavo
co
,
ake es
tly ad
st
ity
), b rag
at le roaste
gh re
roa
pm eve ut,
fru ,
sli icy, b
ut,
and
a
d
(7 p and b oa, n
n
y
n
p
y
a ,s
th s
st
dair ucts coc
wi ee
rm el
roa
zen od s in
r; ch
wa ram
fro at pr use .
for
ou n,
et, ca
rs ,
.
d in me has orn
od gree
we eet,
vou ucts ppm
Use pm), Also , popc
cid xy,
y-s ; sw
n
c
t fla prod -10
i
(4 p pm). otato
a
a
u
n
sp our
r-r ; w
s
st eat t 0.1
(1 p ee, p
tie
ou te k
od
roa , m s a
coff
nti
, s as il
nd rts age
ily t rm
ua ast ,
e a esse ever
-o tty tte
ll q , ro tea
ffe
ty u u
co ery, d olic b
ma ffee rry,
at ur, n ty, b
s
f
in
n
o
in c be
ed tio oh
so ea
rs e, sp .
Us nfec n-alc
sw
ou lat ra pm
co d no
av co y, p
I fl cho one -0.1
an
y N t, , h 05
s. s.
an yeas eat 0.0
d
r
m
o
t
m
fo ou
in d, n, ) a
ed rea or ky
ck lav
Us .g. b popc whis
na at f
ys e
(e ts, nd
air d m
nu m a
/d , an
y
ru
r t
ke nu
ba y,
in ruit
f
pm in
5 p sed
U

3-methyl-2,4-nonanedione

and
vegetative, straw-like, fruity odour fresh
and
taste; and reminiscent of honey
green tea.
trout; character compound in

0.1-0.2 ppm
At 0.001 ppm in beverages, at
ppm in
in a brewed tea base and at 0.1-1
flavours.
exotic fruit flavour and honey
e.
Also adds mouth-feel and aftertast

l Roast
e
3366 Ful
Coffe
iofuran
-methylth
Coffee
, fruity,
5-methyl-2
Roast
amy, warm
a
seradish,
s, burnt, cre
3146
sulphurou coffee, mustard, hor
Arom
fee,
in roast cof
Coffee
r
on, garlic,
hide
oni
lp
15-1 ppm,
ours.
ga
shroom.
Used at 0.0 and other roast flav ducts,
ryl disu
ody
4676
or
Su
pepper, mu
difurfu
ee B
e,
ibit
roast meat, in cheese, dairy pro
t coffe
Coff
n,
ne
Inh itor
ful roas ramel; onio
ss
pano
8
Also has use vegetable flavours.
hib
tne
; power
320
t ca
io)pro
e
us
rn
In
ro
e
bu
rylth
savoury and
sulphu t; malty,
Sw
.
e
ess
furfu
ty
ea
a,
-(
e
ea
n
1
on
e-coco
roast m potato, m
eet
razin
773
an
y
e,
ocolat e levels
3
lp
Sw
ur
us
cabbag
e
r
beef, ch
ethy
rF
meat- urs. Normal Also has us
odou
k
iom
73
ga
Used in
ylth
ee
flavo
y)
coffee
ppm.
37
e
x
Su
-1
ffe
o
gr
meth
rewed ste.
and co product: 0.01 soup.
xy)
hen
nu
se, b
ta
d
no
73
xyp
Fe
t
in end r, potato an
inten bbage
.
he
33
tho cid
ca
ppm ppm;
roas nut.
xyp
me
and
in butte
t 1-3
.1
lnut; pea
ho
(4- ic a
34
t
e
urs a urs at 0 foods
2
aze
hy,
ion
36
ck
flavo
-m
rop
nd/h eart
4
p
r,
o
ffee ultry flavo and sna es and
e
2-(
vi
in co
o
t alm rack
es
Used used in p beverag nery, gra
ne
ium nate
roas sted c
te
-o
io
od
a
tty,
tas e.
io
u
s
e
n
p
Also goods, confect .
a
-3
e; to
PG
m
as coff
an
pro
offe
d
l
c
in
baked pm; and at 2 pp
ur
in
y
f
Use al
s
ad
p
eth ro
d
at 1 product
ur. ntic
3%
d bre
-m hy
t
e
odo ide
, an
ne
mea
, 2 etra
nd ture
ast e.
late
to
t
a t offe
oco
wn
, bla Na
ac
o
s
c
r
a
t, ch pm.
rl
Low difier.
p
ed l in
ab ,
t nu
le
ga
o
s
fi
U
m
ica
th el
roas 2-0.2
su
pro d
ur. nt
wi am in.
d in at 0.0
r
,
our foo
r
a
do ide
Use
ou ; c o sk
flav ck ns
d o re
a
ours
o
u
d
e
n
t
t
flav
ess /sn cti
e o nc tat
bla Na
a; ee
etn ery confe
lik nua po
w, r.
om sw
we ak
Lo difie
,
nt- e raw
ar a
a s iry/b /flour pm.
k
e
i
ile
mo
el ith
ft
p
dify /da
olv t-l d,
rof
mo nery in so 0-150
r p ood
am w
d s nu on
ar e;
5
an nd alm
nd
d to tio
vou k f s
t
a
t
l c -lik
fla ac tion
Use onfec ons, a ces a
ee ke my
ss sn ec
rfu ery
sw m-li rea
in c licati s/sau
ne ry/ nf
we el
eet ake r co
ru ht c
app jam
po nd c
rs,
sw y/b flou pm.
lig
ou ,
p
s
an d
ely a
y a air ft/
v
t
m ek .
dif y/d so 150
fla nu
t
r
tre re ste
mo er in 0ea s fo
to tion nd t 5
ex nug t ta
ed ec s, a s a
d m ur
,
fe urn
Us onf ion uce
a n vo
ke
t
c
a
b
d , fl a
sa
in plica s/s
ea in
r
k, h ds
d
b
ap d jam
ee it in l,
e, se
t
u
gr , w o f e
an
ola so
nu urs Als ram
oc Al
, fe vo m. ca
ch m.
rry fla pp ut,
in pp
he ing .5 r, n s.
ed 10 to.
Us to ota
t, s n 0 a ur
ui aso at ug vo
up ied p
, fr se ge s, s fla
fr
up d sa se la
so an d u as co
in th de ol nd
ed ro en t, m a
b
Us eef mm mal nilla
b co in va
re se ee,
u off
c

U
a sed
a t 0. in
sa nd u 001 sm
uc p -0. ok
es to 01 e a
. A 0.5 p nd
lso p pm m
Us
us pm in eat
ro ed
ed in be fl
up ast in ar
in sn ver avo
tro ac ag ur
to nut tifi
0.0 , te cia
pic k fo es s,
6p aa ls
al od and
pm nd mo
fru s a s
tob ke,
Fo
.
it nd ou
fla
ps
ac cof
int r use
,
co fe
vo
e
fla rodu in v
ur
f
,
l
p
av m
s.
na vour ce s anilla
ou ea
sm ow
tur s. mo
t
rs ,
co ok erfu
e-id Use ky and
a
t
nf y; l b
lev
en d as not spic
ite on ur
tic
es. e
e
Use
a
l
, B d nt
al
s
st
fla back 5-25 flavo
BQ ilu m
cho d in
vou gr p ur
ca ron
no tion atch
flav colatevanilla
rs. oun pm s. U
sm ram g sw
te , c o
d n in f sed
bev ours , spic , smo
.
el; ee
ur do
o
in
o
k
t
a
ry ur
te
o
e- ro t sm
bar erage t 0.0 e, nu ke, r
-le , s
in ished
li k a s
beq . A 1-1 t a um
e f t o oky
af ulp
,w
n
ue lso
,d h
lav do n
sw
sau has ppm ind occ hisk
uc uro
ou ur; ote
asio y,
ces us
sm eet,
th
k us
Use
;
r
a
.
e
ok spic
nd bu
and in e fo nall
,
y, b y,
tte
m
o
y
coff d in ba
a
c
d
fr
e
offe at,
o
ac ph
roa r, g
uit
0.05 ee, cola nana, c
che r
on en
e.
r
s
e
; w oli
t,
ese
en
butt -4 ppm and p herry,
1c
o
,
s
,
o
w
p
ph
ersc
lu
.
dy me
dic
otch Also h m flav rune, ra
en
phe eet, s
a
n
d v ina
, nu as u ours isin
yle
noli picy
t an ses
,
an l, m
c, w , va
th
3illa il
d ru in c at
yl
ith nilla
eth
d
a
m
ra
n
ly
m
a w od
flav
Used
ua
ylp
er
ours mel,
nc
ood our;
in
y
ca
a
roast
rid
es.
lcoh
warm
.
y n sm
pt
in e
uan ok
,
an
in st flavours olic bever
4
c
s
oum picy
-et
ce. y,
rawb
arin , wo
hy
erry, at 0.01-1 ages, an
lgu
-cin ody
d
vanil
aia
nam , sw
la, b ppm. Als smoked
co
on o eet;
acon
o use
40
4
l
d
a
me
our.
nd co d
Bakery
61
thy
swee
ffee.
lgu
soft co and chewin
33
g
nf
and t, spicy,
aia
As
94
at 60 pp ection, da gum at 3 pp
a sw
cl
col
iry
h
eet ta ove, sm
fu
at 80 pp m, dairy to toppings anm; desserts
o
rfury
ste;
pp
,
Ro
24
smo ky odour;
caram m. Also used ings at 40 d soft drin
li
3
as
d
k
6
e
ks
el,
pp
y ba
ne a
t/
flavour cotton ca in strawber m, and de
con.
c
po
e
ndy, m
Sm
ss
s.
V
w
tone
erfu
an
267
olasses ry, fruit, co erts
ok
il
ffee,
sugar; l candy flo
1
and m
la
2
-met
e
eat
hoxy
Van
sweet, cooked stra ss/cotton ca
-4-vin
ndy; bu
wberr
brown,
illa
249
Used in sm
y,
yl
to
5
rn
ca
p
ffe
t
ramellic
heno
oke and ma
e, fatty
Rum
l
at levels of
,
ple flavour
,
cr
ea
0.05-7 ppm
m.
s
furano
Sm
2675
.
ne acet
caramel; bur
ok
ate
Whis
y
in coffee andnt sugar; natureid
ky
entical,
malt whisk
3797
y.
1,2-cyclohex
Candy
S
p
ir
ane
Used for the caramelized note
Floss
dione
it
in coffee,
toffee, brown sugar, caramel,
3458
burnt sugar, toffee; brown sugar,
Candy
roast meats
(pork, chicken, beef), liquorice
bready, molasses and coffee
3,5-dimethyl-1,2, at <5 ppm
notes
Caramel
in foods and 10 ppm in beverage
at 100ppm in water.
cyclopentadione
3269
Toffee
s.

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