Alcohols
- Benzyl alcohol (oxidises to benzaldehyde, almond)
- Ethyl maltol (sugary, cooked fruit)
- Furaneol (strawberry)
- 1-Hexanol (herbaceous, woody)
- cis-3-Hexen-1-ol (fresh cut grass)
- Menthol (peppermint)
Aldehydes
- Acetaldehyde (pungent)
- Benzaldehyde (marzipan, almond)
- Hexanal (green, grassy)
- Cinnamaldehyde (cinnamon)
- Citral (lemongrass, lemon oil)
- cis-3-Hexenal (green tomatoes)
- Furfural (burnt oats)
- Neral (citrus, lemongrass)
- Vanillin (vanilla)
Amines
- Cadaverine (rotting flesh)
- Indole (jasmine flowery, feces)
- Putrescine (rotting flesh)
- Pyridine (very unpleasant)
- Skatole (bad breath, feces)
- Substituted pyrazines: 2-ethoxy-3-isopropylpyrazine, 2-methoxy-3-sec-butylpyrazine, 2-methoxy-3-methylpyrazine (toasted seeds of fenugreek, cumin, and coriander)
- Trimethylamine (fish)
Esters
- Ethyl acetate (fruity, solvent)
- Ethyl butanoate (fruity) – also known as ethyl butyrate
- Ethyl decanoate – also known as ethyl caprate
- Ethyl hexanoate – also known as ethyl caproate
- Ethyl octanoate – also known as ethyl caprylate
- Hexyl acetate (apple, floral, fruity)
- Isoamyl acetate (banana)
- Methyl butanoate (apple, fruity) – also known as methyl butyrate
- Methyl salicylate (oil of wintergreen)
- Pentyl butanoate (pear, apricot)
- Pentyl pentanoate (apple, pineapple)
- Sotolon (maple syrup, curry, fenugreek)
- Strawberry aldehyde (strawberry)
- Fructone (fruity, apple-like)
Ethers
- Anethole (liquorice, anise seed, ouzo, fennel)
- Anisole (anise seed)
- Eugenol (clove oil)
- 2,4,6-Trichloroanisole (cork taint)
Ketones
- Dihydrojasmone (fruity woody floral)
- Oct-1-en-3-one (blood, metallic, mushroom-like)[1]
- 2-Acetyl-1-pyrroline (fresh bread, jasmine rice)
- 6-Acetyl-2,3,4,5-tetrahydropyridine (fresh bread, tortillas, pop corn)
Lactones
- gamma-Decalactone intense peach flavor
- gamma-Nonalactone coconut odor, popular in suntan lotions
- delta-Octalactone creamy note
- Jasmine lactone powerful fatty fruity peach and apricot
- Massoia lactone powerful creamy coconut
Terpenes
- Camphor (Cinnamomum camphora)
- Citronellol (rose)
- Linalool (floral, citrus, coriander)
- Nerol (sweet rose)
- Nerolidol (wood, fresh bark)
- alpha-Terpineol (lilac)
- Thujone (juniper, common sage, Nootka cypress, and wormwood)
- Thymol (Thyme-like)
Thiols
- Ethanethiol, formerly called Ethyl mercaptan (Durian or leek, added to natural gas)
- Grapefruit mercaptan (grapefruit)
- Methanethiol, formerly called Methyl mercaptan (added to natural gas)
Miscellaneous compounds
- Methylphosphine and dimethylphosphine (garlic-metallic, two of the most potent odorants known)[1]
- Nerolin (orange flowers)
- Tetrahydrothiophene (added to natural gas)
Chef, where did you get this? How did you break it all down? Do you also have a source for formulas for using various gums like agar, methylcellulose, xanthan,etc..
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This list is copy/paste from Wiki. I’m currently working on a more food-focused list.
No, unfortunately, there are no comprehensive formulas for using hydrocolloids. Khymos has a downloadable recipe collection with a lot of useful information.
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The recipe manual on Khymos was jsut recently updated, and at the end theres a chart that gives percentages with and effects of all standard hydrocolloids.
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This is great. Thanks!
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I keep meaning to thank you for providing this reference. I can’t tell you how many times it’s saved me from having to haul out the McGee.
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Oh neat, I just saw this. *bookmark*
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Nice site, i’ll bookmark this
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