Turkish Oak (Medium Roast) Food Fragrance (in TEC)

Oil-Soluble Turkish Oak (Medium Roast) Food Fragrance is the scCO₂ extract of Quercus cerris heartwood, taken from medium-toast cooperage staves, dissolved in triethyl citrate (TEC). A clear amber to dark amber liquid with a toasted-oak, whisky-like, vanillic and smoky-sweet aroma, made for direct blending into spirits, liqueurs and fat-based systems.

Functional Properties

The extract reproduces the aroma chemistry a barrel builds over months of contact. Toast markers are specified individually: vanillin >0.04%, syringaldehyde >0.10%, trans-coniferaldehyde >0.40%, sinapic aldehyde >0.20% and 5-hydroxymethylfurfural >0.40%, totalling >1.2%. It also carries a measurable phenolic load: total phenolic content >15 mg GAE/g, DPPH IC₅₀ <800 ppm.

Quality

Aroma compounds and fatty acids by GC-MS / GC-FID; total major fatty acids >0.49%. Heavy metals and pathogens not detected. Raw material: total ash <4%, benzo(a)pyrene <10 ppb. Insoluble in water; soluble in ethanol (≥40% v/v) and edible oils. Store cool and dry, away from intense light and heat; shelf life 24 months.

Applications

• Spirits and wine: barrel-maturation surrogate, 1–5 mg per litre of finished spirit or wine
• Chocolate and confectionery: oak-vanilla and smoky-sweet notes in fat-based fillings and chocolate, 1–10 mg/kg
• Bakery and sauces: barrel-aged character in baked goods, glazes and sauces, 1–10 mg/kg

For water-based systems the same extract is supplied as a lecithin–water emulsion: Turkish Oak (Medium Roast) Extract, water-dispersible.