4-methyloctanoic acid is naturally found in fruits such as tea, apples, and strawberries, and is also found in processed cooked lamb. Its aroma is characterized by a waxy smell of beef and lamb, and a creamy, milky and lactone-like aroma. The material is suitable for use in dairy flavors and bovine and mutton flavor formulations.
The use of 4-methyloctanoic acid in milk flavors enhances the oily feel of the milk, enriches the aroma of the milk, and makes the aroma and taste of the milk more intense and thick. The helium in 4-methyloctanoic acid can well express the characteristic flavor of cattle and goat milk, and also modify and enhance the aroma, so that the overall aroma of the milk is round, transparent, elegant, and more delicate.
The role of 4-methyloctanoic acid in mutton flavor is mainly manifested in two aspects. One is to provide sheep-specific mutton and sheep fat, which is one of the characteristic compounds of mutton aroma. The second is plump meat, which coordinates the aroma of soft sulfur compounds. In the mutton flavor formula, the meat aroma is mainly derived from sulfur compounds, and the aroma of sulfur compounds often gives life a hard, rough, not full, and not rounded feeling, mainly due to lack of oil and fat. The use of 4-methyloctanoic acid can increase the fat characteristic of the mutton, coordinate the modification of the aroma of various sulfur compounds, and also improve the meat texture of the lamb. 4-Methyloctanoic acid is commonly used in meat products with a stewed lamb flavor.
The use of trace amounts of 4-methyloctanoic acid in beef flavor can adjust the body aroma, enhance the fat of the beef, and show a little helium. If the dosage is too large, it will show the characteristics of the lamb.
4-Methyloctanoic acid can also be used in various fruit flavors. It can round the whole aroma, enhance the fat waxiness of the fruit, and coordinate the various green and sweet flavors. It is a good coordinator.
The following is a demonstration formula of mutton flavor, for reference only.
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