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1,3,5-Undecatriene and 2-Methoxy-3-isobutylpyrazine—Galbanum Green Notes

By: Michael Zviely, CIC
Posted: December 30, 2011, from the January 2012 issue of P&F magazine.

1,3,5-Undecatriene (FEMA# 3795, CAS#16356-11-9) (F-1) occurs naturally in apple, peach, Bartlett pear, pineapple, celery and parsley. It has a powerful, diffusive, green and characteristic galbanum-like odor and flavor, and it is applied in green fruit and herbal flavorings. It will give personality and lift to many fragrance types whenever a unique green note is desired.

2-Isobutyl-3-methoxypyrazine (FEMA# 3132, CAS# 24683-00-9) (F-2) occurs naturally in green bell pepper and petitgrain oil. It has a strong green note, characteristic of green bell pepper and green peas, and it is used in coffee and vegetable flavors, as well as in greenfloral compounds such as petitgrain in fragrances.

Galbanum is an aromatic gum resin, the product of certain umbelliferous Persian plant species, chiefly Ferula gummosa, syn. galbaniflua and Ferula rubricaulis. The characteristic harsh green odor of galbanum oil arises to a great extent from minor constituents, of which (3E,5Z)-undeca-1,3,5-triene (CAS# 19883-27-3) (F-3) and 2-methoxy-3-isobutyl-pyrazine are the most important.

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