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Methyl epi jasmonate is a key component of tea and many other flowers and flavours. |
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Who would have thought that after roasting these beans that such a delicious flavour was produced! |
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Did you know that the use of vinegar or Lemon on fish and chips was to lower the tri methyl amine content? (lowering pH) Or perhaps they just liked the contrast! |
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Tea |
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A wonderful complex flavour of hops and malt and yeast flavours. I never realized hops could have such a complex aroma The wonderful world of Hops Beer Academy Beer flavour More on Beer Flavour |
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Beer |
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The Big Flavours |
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Bread Flavour I doubt if anyone really knows what components are responsible for bread flavour but the following are often mentioned:- 6-Acetyltetrahydropyridine FEMA 3251 2-Acetyl-1-pyrroline FEMA 3202 3-Methylbutanal Methional FEMA 2747 (E)-2-Nonenal (E,E)-2,4-Decadienal 2-Ethyl-3,5-dimethylpyrazine FEMA 3149 5-Ethyl-3-hydroxy-4-methyl-2(5H)-furanone FEMA 3153 |
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How it is made and history and lots of technical detail. |
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Malt Flavour Maillard Reactions
Identification of the key odorants in barley malt (caramalt) Application of the Aroma Extract Dilution Analysis on a distillate prepared from ground caramalt kernels followed by identification experiments revealed 3-methylbutanal (malty), 1-octen-3-one (mushroom-like), methional (cooked potato), (E,E)-2,4-decadienal (fatty, waxy), vanillin (vanilla-like), 2- and 3-methylbutanoic acid (sweaty) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like) as the most odor-active compounds. Using static headspace/olfactometry, the very volatile odorants dimethyl sulfide (cooked vegetable-like) and 2-methylpropanal (malty) were identified as additional odorants contributing to the overall rye-bread crust-like odor of the caramalt |
