flavorist.com

🥛 Sour cream flavor · compound library The flavor compounds are suggested by Judith Michalski, a well-known flavorist in the book "Successful Flavors" and additional information is added including FEMA numbers, sensory descriptors and typical use levels for sour cream applications (finished product, ppm unless noted). CompoundFEMAFlavor descriptors (sour cream

Editor's note: Developing a savory flavor requires flavor chemists to possess a thorough understanding of both the cooking process and the underlying chemistry that generates flavor under specific culinary conditions. The formulation process often involves a degree of speculation, informed by educated assumptions, and typically necessitates iterative experimentation

grilling ⟷ broiling a flavour chemistry perspective direct‑heat comparison volatile compounds · Maillard · smoke infusion Grilling and broiling are culinary twins separated by the presence of smoke. Both rely on radiant heat above 500 °F (260 °C) to drive the Maillard reaction and caramelisation, but the direction of heat and the

Grilling-Specific Flavor Compounds in Grilled Foods Grilling generates unique flavor compounds primarily through direct radiant heat and/or contact with hot surfaces (typically 180-260°C/350-500°F), with fat drippings causing flare-ups that create smoke and char. Key chemical pathways include pyrolysis (thermal decomposition), Maillard reactions (amino acids + reducing sugars)

Broiling-Specific Flavor Compounds in Broiled Foods Broiling generates unique flavor compounds through intense radiant heat from above (typically 260-290°C/500-550°F) with minimal convective cooking. Key chemical pathways include rapid surface pyrolysis, fat flare-ups, uneven thermal gradients (charred top, undercooked bottom), and direct infrared radiation effects. Broiling-specific compounds feature

Sautéing-Specific Flavor Compounds in Sautéed Foods Sautéing generates unique flavor compounds through moderate-high heat conduction (130-200°C) with minimal fat in a shallow pan, featuring constant motion and rapid cooking. Key chemical pathways include fat-mediated heat transfer, volatile compound release and retention, fond development, and rapid surface dehydration without deep

Boiling-Specific Flavor Compounds in Boiled Foods Boiling generates unique flavor compounds through hydrothermal reactions at 100°C (at sea level) in an aqueous medium. Key chemical pathways include hydrolysis, leaching, extraction, volatile loss to steam, and limited Maillard/caramelization due to water's presence. Boiling-specific flavors are characterized by

Baking-Specific Flavor Compounds in Baked Foods Baking generates unique flavor compounds through dry-heat convection in an enclosed oven environment, typically at moderate temperatures (150-250°C) over extended periods. Key chemical pathways include starch gelatinization, protein denaturation and cross-linking, controlled moisture evaporation, oven spring (rapid expansion), crust formation, and uniform heat

Fermentation-Specific Flavor Compounds in Fermented Foods Fermentation generates unique flavor compounds through microbial metabolism (bacteria, yeast, molds), enzymatic activity (endogenous or microbial), and biochemical transformations over extended time periods. Fermentation-specific compounds include microbial metabolites (acids, alcohols, esters, carbonyls), enzymatic breakdown products, and unique secondary metabolites from microbial metabolism of food

Smoking-Specific Flavor Compounds in Smoked Foods Smoking generates unique flavor compounds primarily through thermal decomposition of wood (pyrolysis) and deposition of smoke constituents onto food surfaces. Key chemical pathways include condensation of smoke volatiles, absorption into food matrices, interaction with food components, and secondary reactions during smoking and storage. Smoking-specific

Braising-Specific Flavor Compounds in Braised Foods Braising generates unique flavor compounds primarily through combination cooking: initial searing followed by moist-heat cooking in a covered vessel with liquid at relatively low temperatures (80-180°C). Key chemical pathways include hydrolytic reactions (proteolysis, collagen conversion), diffusion and exchange between food and braising liquid,

Curing-Specific Flavor Compounds in Cured Foods Curing generates unique flavor compounds primarily through biochemical fermentation (microbial action), enzyme activity (endogenous or added), nitrite/nitrate chemistry, and controlled dehydration/aging. Curing-specific compounds include microbial metabolites, proteolytic/lipolytic breakdown products, and unique chemical transformations facilitated by curing salts, time, and environmental conditions.

Roasting-Specific Flavor Compounds in Common Roasted Foods Roasting generates unique flavor compounds through dry-heat convection (oven roasting) or radiant heat (spit roasting) at moderate to high temperatures (150-250°C). Key chemical pathways include Maillard reactions, caramelization of sugars, lipid pyrolysis, and Strecker degradation. Roasting-specific compounds often include heterocyclic compounds with

Frying-Specific Flavor Compounds in Common Fried Foods Frying generates unique flavor compounds primarily through high-temperature Maillard reactions (150-190°C), lipid oxidation, and interactions between frying oil and food components. Frying-specific compounds often include degradation products of frying oils, specific heterocyclic compounds, and unique lipid-Maillard interaction products. Key Chemical Pathways in

Based on the technical literature on milk flavor chemistry—particularly thermal degradation of milk fat (lactones, methyl ketones), Maillard reaction products, sulfur compounds from whey protein denaturation, and lipid oxidation volatiles—here is the constructed Cooked Milk Flavor Formula. Unlike fresh milk, cooked milk relies heavily on sulfur compounds (immediate

A fresh milk flavor composed of multiple flavor notes including animal, brown, buttery, cereal, creamy. fatty, fresh, milky, plastic, sweet, and waxy notes is generated by AI. See below. The percentages are given as parts per million (ppm) in the final flavor concentrate, a standard practice in flavor compounding. The