Odor Characteristics: 1.0% ETOH. Sulfurous roasted fatty chicken skin, meaty and rubbery with roasted nut nuances of Brazil nut.
Taste Characteristics: @ 0.05 TO 1 PPM. At higher levels, meaty, roasted chicken skin fatty with yeasty and nutty nuances. At lower concentration it imparts interesting and lingering blueberry and peachy fuzzy nuances.
This molecule effects are quite level dependent. It does not really get stronger with higher use levels, it imparts differing characters as you change levels. At higher use levels it is roasted chicken skin and fatty savory with roasted nutty notes while at much lower use levels it imparts lingering fruity blueberry and fuzzy peach notes.