Cheesecake flavor

I baked my first cheesecake Christmas day. The recipe seemed easy enough, but I got distracted and missed the instruction not to over mix. My family was forgiving and loved it none-the-less. In fact, they said it tasted better than the usual dense cheesecakes. Long story short, I am an amateur when it comes to baking cheesecakes, but I have plenty of experience making cheesecake flavors. Components of Cheesecake Flavor Food companies that make yogurt, ice cream, white chocolate or baked goods often look for cheesecake flavors. In order to formulate a good cheesecake flavor, a blend of dairy butter acids is important.  Some recommendations: Butyric acid (FEMA 2221)-a component of butter and cheese-smells like rotten milk iso … [Read more...]

Coffee and Furfuryl mercaptan FEMA 2493

Memories Small houses keep a family close. My childhood home, built in 1950, is small and cozy. The kitchen has a dining room table that has a view of "out back". "Out back" is not small. There are five acres in which we raised cattle and hundreds of acres beyond which cattle once roamed. I have fond memories of mornings eating breakfast, looking out and smelling coffee. Perhaps this is why coffee is my favorite beverage. Furfuryl Mercaptan Furfuryl mercaptan FEMA 2493 (otherwise known as coffee mercaptan) is the characterizing component of coffee. Coffee flavor and furfuryl mercaptan are products of the roasting process. This chemical reaction is the Maillard reaction. The Maillard reaction is one of the most important reactions … [Read more...]