Aroma ChemicalFermentedMiddle note
Diisoamyl Thiomalate.
Delivers an intensely rich, fermented gourmand character with pronounced coffee, yeasty bread, and dark rye notes that create a complex savory-sweet profile.
From the literature
TGSC, suppliers, and others, quoted as filed.
Luebke, William tgsc, (1987)“Fermented coffee yeast dark rye bread”