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Demo flavor formula: Fresh Milk Flavor

Editor

• 2 min read

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 total formula would typically be used at 0.1-1% in a final food or beverage product.

Fresh Milk Flavor Formula

Base & Top Notes (Fresh, Milky, Sweet):

  1. δ-Decalactone - 300 ppm
    • Primary Role: Creamy, fatty, coconut-like, milky.
  2. Butyric Acid - 150 ppm
    • Primary Role: Cheesy, dairy, slightly animalic (essential for authentic depth).
  3. Acetaldehyde - 100 ppm
    • Primary Role: Fresh, pungent, yogurt-like top note.
  4. Diacetyl - 80 ppm
    • Primary Role: Buttery, creamy (used sparingly for core dairy character).
  5. Lactone Mixture (C10, C12) - 250 ppm
    • Primary Role: Waxy, fatty, creamy body.

Supporting & Character Notes (Cereal, Buttery, Fatty):
6. Furaneol - 200 ppm
* Primary Role: Sweet, caramelic, brown, cooked milk note.
7. Maltol - 120 ppm
* Primary Role: Sweet, cereal, caramel-like.
8. Acetoin - 180 ppm
* Primary Role: Buttery, creamy (supports diacetyl, less intense).
9. Vanillin - 75 ppm
* Primary Role: Sweet, creamy, rounding note.
10. Hexanoic (Caproic) Acid - 60 ppm
* Primary Role: Fatty, waxy, goat-milk note.

Background & Fixative Notes (Animal, Waxy, Plastic):
11. γ-Dodecalactone - 90 ppm
* Primary Role: Fatty, waxy, peach-like.
12. Indole - 5 ppm (handle with care - high impact)
* Primary Role: Animalic, fecal at high levels; floral at traces. Critical for cow shed nuance.
13. p-Cresol (4-Methylphenol) - 2 ppm (handle with care)
* Primary Role: Animalic, barnyard, phenolic.
14. Skato le (3-Methylindole) - 1 ppm (handle with care)
* Primary Role: Animalic, fecal (powerful fixative for realism).
15. Ethyl Butyrate - 50 ppm
* Primary Role: Fruity, sweet, adds freshness and lift.

Total Flavor Concentrate: ~1563 ppm (0.1563%). The remaining balance in the concentrate would be a solvent like Propylene Glycol or Triacetin.

Flavor Components Categorized by Note

Here are up to five key compounds for each of your requested notes, as used in the formula above:

Animal:

  1. Indole - Animal, floral (trace)
  2. p-Cresol - Barnyard, phenolic
  3. Skato le - Animal, fecal (ultra-trace)
  4. Butyric Acid - Cheesy, sweaty (at higher levels)
  5. Isobutyric Acid - Cheesy, animalic

Brown:

  1. Furaneol - Caramel, cotton candy, brown sugar
  2. Maltol - Toasted, caramel, jam-like
  3. Cyclotene (Methylcyclopentenolone) - Maple, caramel, spicy brown
  4. Ethyl Maltol - Sweet, sugary, fruity-brown (more potent than Maltol)
  5. Acetylpyrazine - Popcorn, nutty, roasted cereal

Buttery:

  1. Diacetyl - Intense buttery, creamy
  2. Acetoin - Buttery, creamy (milder)
  3. Butter Esters (e.g., Ethyl Butyrate, Butyl Butyrate) - Fruity buttery
  4. Acetyl Propionyl - Buttery, creamy (often replaces diacetyl)
  5. Butyric Acid - Dairy, cheesy (supports buttery in context)

Cereal:

  1. Maltol - Sweet, baked goods
  2. Acetylpyrazine - Popcorn, corn chips, roasted grain
  3. Furfuryl Alcohol - Bready, roasted, nutty
  4. (E)-2-Nonenal - Cucumber, tallowy, stale cereal (trace for "grain")
  5. Vanillin - Sweet, creamy (supports cereal-milk impression)

Creamy/Fatty:

  1. δ-Decalactone - Creamy, fatty, coconut
  2. γ-Dodecalactone - Fatty, waxy, creamy
  3. Butyric Acid - Fatty, dairy
  4. Hexanoic Acid - Waxy, fatty, cheesy
  5. Octanoic Acid - Waxy, fatty, goat-like

Fresh:

  1. Acetaldehyde - Pungent, fresh, green, yogurt
  2. Ethyl Butyrate - Fruity, fresh, sweet
  3. Hexanal - Green, grassy, fresh (use ultra-trace)
  4. Cis-3-Hexenol - Green, cut grass, fresh (trace)
  5. Acetic Acid - Sharp, acidic, fresh (trace)

Milky:

  1. δ-Decalactone - Primary milky-coconut
  2. Butyric Acid - Fundamental dairy note
  3. Methyl Ketones (e.g., 2-Heptanone) - Blue cheese, creamy in dilution
  4. Milk Isolate compounds (e.g., p-Cresyl Caprylate) - Direct milk-like notes
  5. Butyl Acetate - Fruity, ethereal, contributes to whole milk perception

Plastic/Waxy:

  1. γ-Dodecalactone - Waxy, fatty
  2. Hexanoic Acid - Waxy, cheesy
  3. Octanal/Nonanal - Waxy, citrus, fatty (aldehydic note)
  4. Ionones (e.g., β-Ionone) - Woody, waxy, berry
  5. Para-Cresol - Medicinal, plastic (at slightly higher levels)

Sweet:

  1. Vanillin - Classic sweet, creamy
  2. Furaneol - Caramellic sweet
  3. Maltol - Sugary sweet
  4. Ethyl Maltol - Potent sweetener
  5. δ-Decalactone - Sweet, coconut

Important Disclaimer: This is an AI generated formula to illustrate the potential flavor components that might be used to construct a fresh milk flavor. No gurantee that it would work, but it may provide a hint.

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