Demo Flavor Formula: Cooked Milk Flavor Formula

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 "cooked" hit), lactones/methyl ketones (heated/rich body), and Maillard heterocyclics (caramelized/brown/cereal).

🧪 COOKED MILK FLAVOR FORMULA (Flavor Concentrate Basis)

Total Parts: 100.00 (100%)
Recommended Usage: 0.1 – 0.5% in finished product (bakery, dairy, confectionery)

📋 FLAVOR COMPOUNDS BY NOTE (Up to 10 for Key Notes)

🔹 COOKED MILK NOTE (10 Compounds)

The defining character of heated milk: sulfur immediate impact + lactone richness.

1. Dimethyl Sulfide – Sulfur, sweet corn, canned vegetable
2. Hydrogen Sulfide – Eggy, sulfur (transient)
3. Methional – Cooked potato, savory-sulfur
4. 2-Methylbutanal – Cooked, malty
5. 3-Methylbutanal – Cooked, malty
6. 2-Heptanone – Cooked milk, heated fat
7. Benzaldehyde – Cooked, nutty, almond-like
8. Sotolon – Cooked, spicy, caramelized milk
9. Carbon Disulfide – Cooked, sulfur
10. Dimethyl Trisulfide – Cabbage, sulfur, cooked egg

🔹 MILKY NOTE (10 Compounds)

The foundational dairy character; less "fatty" than creamy, more aqueous-milk perception.

1. δ-Decalactone – Milky, coconut, fatty
2. δ-Dodecalactone – Sweet grain, milky
3. Acetoin – Sweet, milky, buttermilk
4. Diacetyl – Buttery-creamy (supports milky)
5. Butyric Acid – Dairy, cheesy (rounds milky)
6. 2-Heptanone – Cooked milk
7. δ-Octalactone – Bread, sweet, milky
8. γ-Dodecalactone – Sweet grain, milky
9. Vanillin – Sweet, creamy-milky
10. Ethyl Butyrate – Fruity, sweet, fresh milk top-note

🔹 CREAMY NOTE (10 Compounds)

Fatty, mouth-coating, heavy cream character.

1. δ-Decalactone – Creamy, coconut
2. δ-Dodecalactone – Creamy, waxy
3. γ-Dodecalactone – Creamy, peach, fatty
4. Butyric Acid – Fatty, dairy
5. Octanoic Acid – Waxy, fatty, creamy
6. Decanoic Acid – Soapy, creamy (background)
7. Diacetyl – Buttery-creamy
8. Acetoin – Smooth creamy
9. Vanillin – Creamy, rounding
10. δ-Undecalactone – Butter sweet, creamy

🔹 BROWN NOTE (10 Compounds)

Maillard-derived, caramelized, scorched sugar, baked notes.

1. Furaneol – Caramel, brown sugar, cotton candy
2. Maltol – Sweet, caramel, jam-like
3. Furfural – Brown, barny, brothy
4. Sotolon – Brown, curry, fenugreek (low level = caramelized milk)
5. 2-Acetyl-1-pyrroline – Popcorn, brown rice
6. Cyclotene – Maple, caramel, brown spice
7. Hydroxymethylfurfural (HMF) – Caramelized sugar, scorched
8. Methyl pyrazine – Potato, earthy, brown
9. 2-Acetylthiazoline – Nutty, roasted brown
10. Vanillin – Sweet brown (vanilla-caramel)

🔹 BUTTERY NOTE

1. Diacetyl – Intense buttery
2. Acetoin – Mild buttery
3. Butyric Acid – Supports buttery in dairy context
4. δ-Undecalactone – Butter sweet
5. Acetyl Propionyl – Buttery (alternative to diacetyl)

🔹 CARAMELIZED NOTE

1. Furaneol – Caramelized sugar
2. Maltol – Cotton candy, caramel
3. Sotolon – Maple, caramelized
4. Cyclotene – Maple, caramel
5. HMF – Scorched caramel

🔹 LIPOLYTIC NOTE

(Fatty acid liberation, "goaty," "cheesy")

1. Butyric Acid – Rancid butter
2. Hexanoic Acid – Goat, fatty
3. Octanoic Acid – Waxy, goat
4. Decanoic Acid – Soapy
5. 2-Heptanone – Blue cheese (methyl ketone from lipolysis)

🔹 OXIDIZED NOTE

(Cardboard, tallowy, metallic)

1. (E)-2-Nonenal – Cucumber, cardboard, stale
2. (E,E)-2,4-Decadienal – Fatty, deep-fried, oxidized oil
3. Hexanal – Green, grassy (can oxidize to stale)
4. Octanal – Soapy, fatty
5. 1-Octen-3-one – Mushroom, metallic

🔹 PHENOLIC NOTE

(Barnyard, medicinal, animal)

1. p-Cresol – Barny, Band-Aid
2. Indole – Mothball, floral-animal
3. Skatole – Fecal, foul
4. Guaiacol – Earthy, smoky
5. Furfural – Barny, brothy

🔹 CEREAL NOTE

(Grain, popcorn, malt)

1. 2-Acetyl-1-pyrroline – Popcorn
2. Maltol – Sweet, cereal
3. 2-Acetylthiazoline – Nutty, cracker
4. 2-Aminoacetophenone – Tortilla, grain
5. Methyl pyrazine – Potato, earthy

🔹 ANIMAL NOTE

1. p-Cresol – Barnyard
2. Indole – Animal, floral
3. Skatole – Fecal
4. Butyric Acid – Sweaty, cheesy
5. Isovaleric Acid – Sweaty, sour

🔹 FATTY NOTE

1. δ-Decalactone – Fatty, creamy
2. γ-Dodecalactone – Fatty, waxy
3. Hexanoic Acid – Fatty, waxy
4. (E,E)-2,4-Decadienal – Fatty, fried
5. 2-Tridecanone – Fatty, waxy

🔹 WAXY NOTE

1. γ-Dodecalactone – Waxy, fatty
2. δ-Dodecalactone – Waxy, creamy
3. Octanoic Acid – Waxy, soapy
4. Decanal – Soapy, waxy
5. Nonanoic Acid – Waxy, sweaty

🧠 SUMMARY OF KEY FINDINGS FROM LITERATURE

This formula is technically grounded in dairy flavor science and reflects the complexity of cooked milk—a balance of desirable "heated richness" and controlled "process notes" (sulfur, phenolic, oxidized) that define authenticity.