Chicken Flavor · Complete Compound formulation
🐔 Chicken Flavor · Complete Compound Construction
Flavor notes used here include buttery, burnt, rubbery, candy, strawberry, caramel, boiled, bread, creamy, fatty, fried, meaty, coffee, roasted, peanut, popcorn, potato, eggy, asparagus, metallic, putrid, skin & herbs which are mentioned in the book "Flavor Creaction" by Marie Wright, a master flavorist.
⚡ essential backbone
🔟 top 10 defining chicken compounds
| Rank | Compound | Flavor note | Typical dosage (concentrate) |
|---|---|---|---|
| 1 | 2-Methyl-3-furanthiol | Meaty, roasted chicken, brothy | 0.5 – 5 ppm |
| 2 | (E,E)-2,4-Decadienal | Fatty, fried chicken skin, oily | 5 – 20 ppm |
| 3 | Methional | Boiled potato, soupy, savory | 1 – 10 ppm |
| 4 | 2,5-Dimethylpyrazine | Roasted, nutty, cocoa-like | 20 – 80 ppm |
| 5 | Bis(2-methyl-3-furyl) disulfide | Rich meaty, roasted meat depth | 0.1 – 0.5 ppm |
| 6 | Furaneol | Caramelized strawberry, burnt sugar | 20 – 100 ppm |
| 7 | Dimethyl trisulfide (DMTS) | Sulfurous, boiled meat, cabbage | 0.1 – 1 ppm |
| 8 | 2-Acetylpyrazine | Popcorn, roasted, bread crust | 5 – 30 ppm |
| 9 | Maltol | Caramel, cotton candy, sweet | 100 – 500 ppm |
| 10 | 1-Octen-3-one | Metallic, mushroomy, earthy | 0.1 – 1 ppm |
🧪 formulator’s note: these ten compounds alone, in the right balance, will produce a recognisable chicken character. always build around them.
📦 complete chicken flavor concentrate · 1000 parts
A ⚗️ solvent/carrier 400.00
- Propylene Glycol 350.00
- Triacetin 50.00
B 🔥 roasted pyrazines 92.00
- 2-Methylpyrazine 20.00
- 2,5-Dimethylpyrazine 18.00
- 2,3-Dimethylpyrazine 12.00
- 2,6-Dimethylpyrazine 10.00
- 2-Ethyl-3,5-dimethylpyrazine 8.00
- 2-Ethyl-3,6-dimethylpyrazine 6.00
- 2,3-Diethyl-5-methylpyrazine 5.00
- 2-Acetylpyrazine 8.00
- 2-Acetylpyridine 3.00
- 2-Acetyl-1-pyrroline (10%) 2.00
C 🥩 meaty furans & sulfurs 45.50
- 2-Methyl-3-furanthiol (1%) 15.00
- Bis(2-methyl-3-furyl) disulfide (0.1%) 5.00
- 2-Methyl-3-(methylthio)furan (0.1%) 4.00
- 2-Methyltetrahydrofuran-3-one 8.00
- 4,5-Dimethylthiazole 3.00
- Furfuryl mercaptan (0.1%) 3.50
- 2-Pentylfuran 7.00
D 🍗 fatty & fried 62.00
- (E,E)-2,4-Decadienal (1%) 30.00
- (E,Z)-2,4-Decadienal (1%) 8.00
- γ-Decalactone 8.00
- δ-Decalactone 5.00
- δ-Dodecalactone 6.00
- γ-Nonalactone 5.00
E 🥔 boiled / veg / sulfur 22.50
- Methional (1%) 12.00
- DMDS (0.1%) 3.00
- DMTS (0.01%) 4.00
- 2-Isopropyl-3-methoxypyrazine (0.01%) 2.00
- 3-Mercapto-2-methylpentan-1-ol (0.01%) 1.50
F 🍬 sweet / caramel / creamy 120.00
- Maltol 45.00
- Ethyl Maltol 25.00
- Furaneol 20.00
- Vanillin 15.00
- Cyclotene 5.00
- Sotolon (0.1%) 2.00
- Acetoin 8.00
G 🧈 fatty acids 35.00
- Butyric acid 5.00
- Hexanoic acid 8.00
- Octanoic acid 10.00
- Decanoic acid 7.00
- Isovaleric acid 5.00
H ⚙️ metallic / rubbery / burnt 16.50
- 1-Octen-3-one (0.1%) 2.50
- (Z)-1,5-Octadien-3-one (0.01%) 1.00
- Benzothiazole (0.1%) 3.00
- 4-Methyl-4-mercaptopentan-2-one (0.01%) 4.00
- Guaiacol (1%) 3.00
- p-Cresol (0.1%) 1.50
- Skatole (0.01%) 1.50
I 🍓 fruity / candy lift 10.00
- Ethyl methylphenylglycidate 3.00
- Ethyl butyrate 4.00
- Methyl cinnamate 3.00
J 🌿 spice & herb extracts 25.00
- Thyme oil white 6.00
- Rosemary oil 4.00
- Sage oil 3.00
- Black pepper oleoresin 5.00
- Celery seed oil 2.00
- Garlic oil (folded) 3.00
- Onion oil 2.00
🧪 preparation & use
⚗️ step‑by‑step mixing & troubleshooting
🥼 essential steps
- Pre-dilutions – prepare all low-concentration solutions (1%, 0.1%, 0.01%) in PG or ethanol.
- Solvent first – combine all PG + triacetin (section A) in vessel.
- Pyrazines (B) – add in any order, stirring well.
- Furanones & sweeteners (F) – gentle warming (30–40°C) helps dissolve maltol.
- Lactones & decadienals (D) – add and mix.
- Meaty sulfurs (C) – work in hood, these are potent; add slowly.
- Boiled/veg notes (E) – methional, DMDS, DMTS, pyrazines.
- Acids (G) – incorporate gradually.
- Trace impact (H) – metallic/rubbery, use microliter syringes.
- Fruity lift (I) – esters last.
- Herbs/spices (J) – essential oils final.
- Maturation – seal in glass, store 48‑72h at room temp before use.
🧂 application & testing
- Tasting medium: 1% salt solution + 0.5‑1.5% flavor concentrate.
- Too weak? increase 2-methyl-3-furanthiol or bis-furyl disulfide 10‑20%.
- Lacks fatty skin? boost (E,E)-2,4-decadienal.
- Too sulfurous/eggy? cut DMTS/DMDS by 20‑30%.
- Too sweet/candy? reduce furaneol or ethyl maltol.
- Too burnt/ashy? lower pyrazines or furfuryl mercaptan.
📦 storage: amber glass, filled to top, cool & dark. shelf life 6‑12 months. always test after maturation.
📊 recommended use levels by application
| application | usage rate (concentrate) | tips |
|---|---|---|
| soups, broths | 0.3 – 1.0% | add at end of cooking |
| savory snacks (chips) | 1.0 – 2.5% | spray after cooking + MSG |
| noodle seasoning | 1.5 – 3.0% | mix with maltodextrin |
| marinades / sauces | 0.5 – 1.5% | use emulsifier if water‑based |
| plant‑based meat | 0.8 – 2.0% | combine with yeast extract |
🔬 key character dosages reminder
2-Me-3-furanthiol 0.5–5ppm | 2,4-decadienal 5–20ppm | methional 1–10ppm
✓ always prepare dilutions accurately ✓ wear PPE
⚙️ This formula is built on notes including buttery, burnt, rubbery, strawberry, caramel, boiled, fatty, fried, meaty, coffee, roasted, peanut, popcorn, potato, eggy, asparagus, metallic, putrid, skin. Adjust to target profile.