Potential Application for 4-Ethylguaiacol, FG

Available in Natural & Kosher

In the days before madagascar beans were cured using bourbon techniques, they were dried over open fires, where they were characterized by a “smoky” top note. 4-Ethylguaiacol along with vinyl guaiacol and guaiacol were often used to provide that top note, bourbon whiskey with its peat heated barley malt had a similar smoky character, dark rum was also helped by a spike of rich spicy smoke.

 

Key Organoleptic Characteristics   Sweet spicy, phenolic, eugenol-like, aromatic, casky, leathery and smoked bacon
Potential Applications Smoke flavors, vanilla, bacon and ham flavors, scotch whiskey, dark rums and clove top notes
Natural Occurrence Beer, grape brandy, cinnamon, malt, rum, soy sauce, tea, tomato, whiskey and wine
Aroma Characteristics @1.0% in ethanol. Aromatic, spicy clove-like, phenolic, smoky, charred whiskey barrel, with vanilla and leather-like nuances
Taste Characteristics @5-10 ppm. Phenolic, smoky, spicy clove, cured bacon and ham-like with whiskey and rummy charred oak casky nuances
Product Number W243615