TFA Flavor Breakdown: Part II

Cheesecake (Graham Crust): Same Ingredients & Order as "Caramel Candy" - Must be different ratios

• 3-ethoxy-4-hydroxy-Benzaldehyde (See Caramel Original - Ethyl Vanillin)
• 4-Hydroxy-3-methoxy-Benzaldehyde (See Caramel Original - Vanillin)
• 2-Ethyl-3-hydroxy-4-pyrone (See Caramel Original - Ethyl Maltol)
• 2-hydroxy-3-methyl-2-Cyclopenten-1-one (See Maple Flavor - Synonym for Cyclotene)

Cherry Blossom:

• Benzaldehyde

Benzaldehyde has a characteristic odor and aromatic taste similar to bitter almond.
Taste characteristics at 50 ppm: sweet, oily, almond, cherry, nutty and woody

• Ethyl Butyrate

Ethyl butyrate has a fruity odor with pineapple undertone and sweet, analogous taste
Taste characteristics at 20 ppm: fruity, sweet, tutti-frutti, apple, fresh and lifting, ethereal

• Ethyl isovalerate

Ethyl isovalerate has a strong, fruity, vinous, apple-like odor on dilution
Taste characteristics at 30 ppm: fruity, sweet, estry and berry-like with a ripe, pulpy fruity nuance

• (+-)-Linalool (synthetic)

Linalool has a typical pleasant floral odor, free from camphoraceous and terpenic notes. Synthetic linalool exhibits a cleaner and fresher note than the natural products
Taste characteristics at 5 ppm: green, apple and pear with an oily, waxy, slightly citrus note

Cinnamon Red Hot (PG):

• Cinnamaldehyde

Cinnamaldehyde has a strong cinnamon odor
Taste characteristics at 0.5 ppm: spicy, cinnamon and cinnamon bark

• (Trade Secret)

• Eugenol

Eugenol has a strong aromatic odor of clove and a spicy, pungent taste
Taste threshold values: n/a

Cinnamon Red Hot (Concentrate):

• Cinnamaldehyde (See Cinnamon Red Hot)
• Benzenemethanol (Benzyl Alcohol)

Benzyl alcohol has a characteristic pleasant, fruity odor and a slightly pungent, sweet taste
Taste characteristics at 50 ppm: chemical, fruity with balsamic nuances

• Eugenol (See Cinnamon Red Hot)

Coconut Candy:

• 3-ethoxy-4-hydroxy-Benzaldehyde (See Caramel Original - Ethyl Vanillin)
• 5-Hexyldihydro-2(3h)-Furanone (γ-Decalactone)

γ-Decalactone has a pleasant, fruity, peach-like odor.
Taste characteristics at 10 ppm: creamy, fatty, oily, buttery sweet, coconut, fruity and peach-like

• 4-Hydroxy-3-methoxy-Benzaldehyde (See Caramel Original - Vanillin)
• .gamma.-Octanoic lactone (γ-Octalactone)

γ-Octalactone has a fruity odor reminiscent of coconut and a very sweet taste
Taste characteristics at 1 to 10 ppm: coconut, fatty, creamy, coumarinic, with a strong creamy and waxy mouthfeel

• 3,4-dihydro-2H-1-Benzopyran-2-one

Dihydrocoumarin has an odor similar to coumarin at room temperature or reminiscent of nitrobenzene at higher temperature. It has a burning taste.
Taste threshold values: n/a

• Acetyl methyl carbinol (See Caramel Cappuccino - Acetoin)
  2,3-Pentanedione (See Caramel Cappuccino - Acetyl Propionyl)
  2,3-Hexanedione

2,3-Hexanedione has a powerful, creamy, sweet and buttery odor (less than diacetyl) and a buttery cheese taste
Taste characteristics at 50 ppm: creamy, fruity, toasted brown, caramellic notes

Cranberry:

• Ethyl 2-methylbutyrate

Ethyl 2-methylbutyrate has a powerful, green-fruity, apple-like odor
Taste characteristics at 40 ppm: fruity, green, berry, strawberry, fresh apple, pineapple and raspberry

• Menthyl acetate

l-Menthyl acetate has a fresh odor similar to mint and rose (on dilution). It has a characteristic, fresh, pungent flavor, different from menthol (being much milder). It has a cool mouthfeel with only a trace of mint flavor
Taste characteristics at 10 ppm: tea-like, cooling and fruity

• Benzenemethanol (See Cinnamon Red Hot Concentrate - Benzyl alcohol)

Double Chocolate (Clear):

• 4-Hydroxy-3-methoxy-Benzaldehyde (See Caramel Original - Vanillin)
• Benzenemethanol (See Cinnamon Red Hot Concentrate - Benzyl Alcohol)

[*]Trimethyl-Pyrazine
[/LIST]

2,3,5-Trimethylpyrazine has a baked potato or roasted nut aroma
Taste characteristics at 80 ppm: raw, musty, nutty and potato

• 3-ethoxy-4-hydroxy-Benzaldehyde (See Caramel Original - Ethyl Vanillin)

Dragonfruit:

• Triethyl citrate (See Chai Tea - Citric Acid)
• Ethyl butyrate (See Cherry Blossom)
• 5-Heptyldihydro-2(3H)-Furanone

gamma-Undecalactone has a strong, fruity odor suggestive of peach (particularly on dilution). It has a pungent and sweet flavor also similar to peach
Taste characteristics at 30 ppm: fatty, coconut, creamy, vanilla, nutty, macadamia and peach

• Benzaldehyde (See Cherry Blossom)

Sources:

• Burdock, George A., and Giovanni Fenaroli. Fenaroli's Handbook of Flavor Ingredients. Boca Raton: CRC/Taylor & Francis Group, 2010. Print.
• "Perfumer's Apprentice." Perfumer's Apprentice. Perfumer's Apprentice, n.d. Web. 26 Apr. 2014.