Proposed below is a Fresh Cream Flavor Formula with primary emphasis on Buttery, Creamy, Fatty, and Sweet notes, supported by the other characteristics for educational purpose. This formulation is grounded in technical literature on dairy flavor chemistry.

🧪 FRESH CREAM FLAVOR FORMULA (Flavor Concentrate Basis)

Total Parts: 1000.00 (100%)
Recommended Usage: 0.1 – 0.5% in finished product

📋 PRIMARY FOCUS NOTES (10 Compounds Each)

🔹 BUTTERY NOTE (10 Compounds)

Primary emphasis - the core "butter" character of fresh cream

1. Diacetyl (2,3-Butanedione) – Intense buttery, creamy
2. Acetoin – Mild buttery, creamy, milky
3. Butyric Acid – Fatty, dairy (supports buttery in dairy context)
4. δ-Undecalactone – Butter sweet, creamy
5. Acetyl Propionyl – Buttery (alternative to diacetyl)
6. 2,3-Pentanedione – Buttery, slightly fruity
7. Butyl Butyryl Lactate – Smooth, creamy, buttery
8. δ-Dodecalactone – Buttery undertone, waxy
9. γ-Octalactone – Coconut, buttery background
10. Acetic Acid – Sharp, fresh (supports butter perception)

🔹 CREAMY NOTE (10 Compounds)

Primary emphasis - fatty, mouth-coating, heavy cream character

1. δ-Decalactone – Creamy, coconut, dairy/cream/butterfat
2. δ-Dodecalactone – Creamy, waxy, fatty, dairy-like
3. γ-Dodecalactone – Creamy, fatty, peach-like
4. 9-Decenoic Acid – Fresh creamy, fatty
5. Butyric Acid – Fatty, dairy
6. Diacetyl – Buttery-creamy
7. Acetoin – Smooth creamy
8. Octanoic Acid – Waxy, fatty
9. Vanillin – Creamy, rounding, sweet
10. δ-Octalactone – Soft, realistic creamy character

🔹 FATTY NOTE (10 Compounds)

Primary emphasis - rich lipid character

1. δ-Decalactone – Fatty, creamy
2. γ-Dodecalactone – Fatty, waxy, oily
3. δ-Dodecalactone – Fatty, waxy, oily with melted butter undertone
4. Hexanoic Acid – Fatty, waxy
5. 9-Decenoic Acid – Fatty, fresh
6. 2-Tridecanone – Fatty, waxy
7. Octanoic Acid – Waxy, fatty
8. Decanoic Acid – Fatty, soapy
9. (E)-2-Nonenal – Oily, fatty (trace)
10. cis-6-Nonen-1-ol – Waxy, fatty, vegetable-like

🔹 SWEET NOTE (10 Compounds)

Primary emphasis - the indulgent sweetness of fresh cream

1. Vanillin – Sweet, creamy, vanilla
2. Furaneol – Caramelic sweet, brown sugar
3. Maltol – Cotton candy sweet, caramel
4. δ-Decalactone – Sweet coconut, creamy
5. Ethyl Maltol – Intensely sweet, fruity
6. Ethyl Butyrate – Fruity sweet
7. Acetoin – Sweet, creamy
8. Diacetyl – Sweet buttery
9. γ-Decalactone – Sweet, peach, creamy
10. δ-Octalactone – Sweet, coconut, creamy hay

📋 SECONDARY NOTES (Up to 5 Compounds Each)

🔹 ANIMAL NOTE

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

🔹 BLUE NOTE

(Cheesy, methyl ketone character - trace complexity)

1. 2-Heptanone – Blue cheese, fruity
2. 2-Nonanone – Fruity, floral, blue cheese - contributes to 'animalic' cream
3. 2-Undecanone – Floral, fresh, fatty
4. Octanoic Acid – Waxy, goat-like
5. Decanoic Acid – Soapy, fatty

🔹 COCONUT NOTE

(Sweet, lactone-driven tropical creaminess)

1. δ-Decalactone – Coconut, creamy
2. γ-Nonalactone – Coconut, toasted
3. δ-Octalactone – Sweet coconut, milky
4. γ-Octalactone – Coconut, fruity
5. δ-Dodecalactone – Sweet, waxy (background coconut)

🔹 SULFUROUS NOTE

(Trace "fresh milk" sulfur)

1. Dimethyl Sulfide – Sweet corn, fresh milk
2. Dimethyl Trisulfide – Cabbage, sulfur - key in 'animalic' cream
3. Methional – Cooked potato (trace)
4. 2-Methyl-3-furanthiol – Cooked/brothy
5. Hydrogen Sulfide – Eggy (ultra-trace)

🔹 MILKY NOTE

(Aqueous milk perception)

1. δ-Decalactone – Milky, coconut
2. δ-Dodecalactone – Sweet grain, milky
3. Acetoin – Sweet, milky, buttermilk
4. Diacetyl – Buttery (supports milky)
5. Butyric Acid – Dairy, cheesy (rounds milky)

🔹 OILY NOTE

(Fatty oil, mouthfeel)

1. (E)-2-Nonenal – Oily, cucumber (trace)
2. γ-Dodecalactone – Oily, fatty, waxy
3. Octanoic Acid – Waxy, oily
4. δ-Dodecalactone – Waxy, oily with melted butter undertone
5. 1-Octen-3-ol – Mushroom, earthy (trace oily)

🧠 KEY FINDINGS FROM LITERATURE

This formula is grounded in dairy flavor science and reflects the complexity of fresh cream—with primary emphasis on buttery, creamy, fatty, and sweet notes, balanced by subtle animal, blue, and sulfurous complexity for authenticity.

Flavor Ingredients suggested by Judith Michalski for making fresh cream flavor

Below are the flavor compounds Judith Michalski, a well-known flavorist, suggests in the book "Successful Flavors" edited by Gerard Mosciano for making a fresh cream flavor. Some additional information is added to each compound to help some readers to understand the nature of these flavor compounds.

Please note that usage levels can vary significantly depending on the specific food application (e.g., beverages, baked goods, dairy products). The levels provided below are typical starting points or ranges found in industry literature and may need optimization for your specific product.

Here is the information of flavor compounds that may be used for the fresh cream flavor.

• 2,3-Pentanedione (FEMA 2841): This compound provides a strong buttery and creamy character with a slight caramel-like nuance. Suggested usage levels typically range from 0.5 to 5 ppm in a finished product.
• 2-Heptanone (FEMA 2544): It contributes a creamy, waxy, and cheesy note with fruity undertones reminiscent of banana. Suggested usage levels are generally between 1 and 25 ppm.
• 2-Tridecanone (FEMA 3388): This compound offers a waxy, dairy-like character with fatty, coconut, and cheesy aspects. Suggested usage levels usually fall within 1 to 10 ppm.
• Acetoin (FEMA 2008): It delivers a mild, creamy, and buttery fatty note that is essential for a rounded dairy profile. Suggested usage levels are often in the range of 10 to 50 ppm.
• Butyric acid (FEMA 2221): In the small amounts used for fresh cream, it provides a buttery and creamy base, though its neat form is strongly rancid and cheesy. Suggested usage levels are typically between 5 and 10 ppm for creamy notes.
• cis-4-Heptenal (FEMA not specified): This highly potent compound imparts a creamy, fatty, and oily character. Due to its potency, it is used at very low levels, often in the parts-per-billion (ppb) range.
• Decanoic acid (FEMA 2364): It adds a fatty, waxy, and slightly rancid citrus-like note that contributes to the fatty acid background of cream. Suggested usage levels are generally low, between 1 and 10 ppm.
• δ-Decalactone (FEMA 2361): This is a key compound for creamy, milky, and fatty notes with a distinct peachy undertone. Suggested usage levels typically range from 10 to 50 ppm.
• δ-Dodecalactone (FEMA 2401): It provides a strong creamy and coconut character with fatty and peachy nuances. Suggested usage levels are often between 5 and 20 ppm.
• δ-Hexalactone (FEMA 3167): This lactone contributes creamy, fatty, and coconut-like notes to the overall profile. Suggested usage levels are generally in the range of 5 to 30 ppm.
• δ-Nonalactone (FEMA 3356): It imparts a creamy, milky, and coconut character. Suggested usage levels are typically between 5 and 30 ppm.
• δ-Octalactone (FEMA 3214): This compound offers creamy, coconut, and nutty nuances. Suggested usage levels usually fall within 5 to 30 ppm.
• δ-Tetradecalactone (FEMA 3590): It contributes a fatty, creamy, and milky character with peachy aspects. Suggested usage levels are often between 5 and 20 ppm.
• Diacetyl (FEMA 2370): This is the quintessential compound for a strong, buttery flavor. For a fresh cream profile, suggested usage levels are typically between 2 and 5 ppm in finished dairy products.
• Dimethyl sulfide (FEMA 2746): It adds a unique creamy, sweet corn-like, and slightly sulfurous note that enhances dairy creaminess. Suggested usage levels are very low, typically between 0.1 and 1 ppm.
• γ-Nonalactone (FEMA 2781): This compound provides a strong coconut and creamy character with fatty and peach-like nuances. Suggested usage levels are generally between 5 and 20 ppm.
• Indole (FEMA 2591): In the extremely dilute levels required for fresh cream, it adds a complex, floral background note, though its neat form is fecal. It is used in trace amounts, often in the ppb range.
• Maltol (FEMA 2656): It enhances sweetness and creaminess with a sweet, caramel-like, and cotton candy nuance that boosts mouthfeel. Suggested usage levels are typically between 5 and 50 ppm.
• Myristic acid (FEMA 2764): This compound contributes a waxy, fatty, and soapy note that builds the authentic fatty acid profile of cream. Suggested usage levels are generally low, between 1 and 10 ppm.
• Oleic acid (FEMA 2815): It provides a mild fatty and oily character that adds to the mouthfeel and background of the cream flavor. Suggested usage levels are generally low, between 1 and 10 ppm.
• p-Cresol (FEMA 2337): In trace amounts, it can add a complex, animalic nuance that contributes to a full dairy character. It is used at extremely low levels, often in the ppb range.
• Palmitic acid (FEMA 2832): It adds a waxy and fatty note, contributing to the overall mouthfeel and fatty acid profile. Suggested usage levels are generally low, between 1 and 10 ppm.
• Skatole (FEMA 3019): In high dilution, it adds a complex, floral nuance that can enhance the depth of a cream flavor, despite its neat fecal character. It is used in trace amounts, often in the ppb range.
• Vanillin (FEMA 3107): It imparts a sweet, creamy, and vanilla character that rounds out and sweetens the overall flavor profile. Suggested usage levels are typically between 10 and 100 ppm.

A Note on Usage Levels

The suggested levels in the table are general estimates. The optimal concentration for each compound in a "Fresh Cream Flavor" will depend on:

• The specific food or beverage matrix: Fat content, pH, and other ingredients can impact flavor perception and release.
• The desired flavor profile: A more natural, subtle cream flavor will use lower levels, while a pronounced, candy-like cream flavor might use higher levels.
• Interaction between compounds: These ingredients work synergistically. The final level of each must be balanced with the others to create a harmonious cream flavor.

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