Source: Aurochemicals
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Methyl-2-nonenoate, natural
Source: Aurochemicals
FEMA# 2725, CAS# 111-79-5
Natural occurrence: Hop oil. This compound also goes by the name Neofolione.
Odor: @ 1%. Green, rindy, waxy, melon, juicy, slightly sweet candy notes with a soft floral approach.
Taste: @ 1 ppm. Mild, green slightly fatty/waxy, melon, cucumber.
Taste: @ 3 ppm. Aldehydic, green, fruity, melon rind, fatty, slightly floral, juicy, vegetable-like.
Possible applications: Can be used as an excellent supporting character in rind notes or to add citrus sparkle. Would also add peel notes to waxy fruit, such as apple, pear, honeydew, watermelon and kiwi. Can turn flavors candy-like with dosage. Consider using in cucumber, habanero, green pepper and carrot. This might also find a good home as a mouthfeel enhancer to support fat, oil or wax notes depending on other compounds used.
Aurochemicals: www.aurochemicals.com
Ethyl cyclohexylcarboxylate
Source: Treatt
FEMA# 3544, CAS# 3289-28-9
Natural occurrence: Coffee, lamb, molasses, olive, rum and wine.
Odor: @ 1%. Berry, fruity, cinnamic, sweet, balsamic, cooked, slightly floral, powdery, green, pineapple, tropical fatty and fermented.
Taste: @ 1 ppm. Mild, green fresh, slightly fatty/waxy, fruity, fermented, grape and pineapple.
Taste: @ 5 ppm. Heavy, waxy, green, rummy, soapy, dried, fruit, black currant, bitter and medicinal.
Possible applications: Lots of fruity flavors come to mind, such as apple, pear, pineapple, most berries, cherry, tropical profiles, grape, black currant as well as dried fruits such as raisin. On the vegetable side of life, we can see this in habanero, carrot, rhubarb and green vegetable flavors. Also, think about wine applications, especially fruit wines and use in rum or for rummy notes.
Treatt: www.treatt.com
For the full article, please check out the Perfumer & Flavorist+ February 2022 issue.
