A rich Maillard-reaction style aroma reminiscent of the browned crust of baked goods — warm caramelized sugar, roasted nuts, and a faint tobacco-hay dryness. Deepens over time into a sweet, slightly smoky amber-tobacco facet.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1156.
The reaction mixture has a pronounced odor of freshly baked bread, and is used in flavor creation as such — for reconstitution of the desirable odor in bread, and for 'bake-shop-odor' sprays, used in super-markets to psychologically attract customers to the bread section and to give the customers the impression that 'baking is done on the premises'.
Used in flavor creation for reconstitution of the desirable odor in bread and for 'bake-shop-odor' sprays.