Reported found in several natural products including sour cherry, fresh blackberry, grape, raspberry, cranberry,
tomato, vinegar, wheaten bread, crisp bread, cognac, rum, brandy, bourbon whiskey, whiskies, rose wine, port wine, tobacco, barlery,
coffee, tea, black tea, litchi, cider, sherry and cocoa.
Detection: 270 ppb. Aroma characteristics at 1.0%: musty, earthy cocoa, slightly sweet honey, yeasty and
bready with fermented fruit and tropical nuances.
Taste characteristics at 10 ppm: musty cocoa, honey, yeasty grain, alcoholic with fruity and tropical nuances.
