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Flavor Bites: cis-3-Hexenoic Acid

By: John Wright
Posted: October 15, 2009, from the November 2009 issue of P&F magazine.

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  • From P&F Magazine
  • November 2009 issue, pg 24
  • 2 pages

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Even the most popular raw materials are likely to emit a repulsive odor if smelled in their undiluted form, and cis-3-hexenoic acid (FEMA# 4493), with its unattractive miasma of stale sweat, is no exception. Intuitively, this raw material shows no visible flavor connections; the most natural reaction by flavorists, thus, would be to keep this ingredient out of sight and out of mind.

Although cis-3-Hexenoic acid has no real antecedents, flavorists have been exploring the potential of similar simple aliphatic acids, such as butyric acid (FEMA# 2221) and hexanoic acid (FEMA# 2559), for many years. As such, these ingredients were being used in dairy flavors and even in nondairy flavors, especially strawberry, where upon dilution the cheesy note possesses a useful, but barely detectable secondary character, and adds a little depth and realism to the flavor.

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