Flavor compounds, intensifying

Fortified concentrates. These are products in which the flavor strength is fortified or the aromatic profile intensified by the addition of either other natural flavor constituents or of flavorings compounded from synthetics that are generally, but not necessarily, identical to those found in the natural fruit. 

The compound is frequently used in flavor compositions for its caramel note, e.g., in beverages and in confectionery. It is rarely used in perfumery, and then mainly as an intensifier. 

Flavor potentiators (or enhancers), by the strictest definition, are compounds that have no flavor of their own (at effect levels) but yet intensify or enhance the flavor of a food. However, the industry may use these terms rather loosely at times and include any compounds that make a flavor taste/smell better. For example, the addition of ethyl butyrate to methyl anthranilate enhances the grape character of the methyl anthranilate. This latter usage of the term is not appropriate in the context of this chapter. 

Intensifying Flavor with Extracted or Volatilized Compounds... 

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