3-Methylbutyl 2-methylbutanoate
Source: Sigma-Aldrich
FEMA# 3505, CAS# 27625-35-0
Natural occurrence: Apple and grape brandy, cognac, beer, rum and wine. Also found in date, passionfruit, peppermint and spearmint, strawberry, tomato and truffle.
Odor: @ 100%. Fermented, vaguely berry and grape, generic fruity, powdery and slightly musty.
Taste: @ 5 ppm. Mild fruity, slightly green and apple.
Taste: @ 15 ppm. Generic fruity, waxy, mild fusel, creamy, fatty.
Possible applications: This would add a ripe character to banana and other tropical and berry flavors. It would play a role in an authentic apple profile and should be strongly considered for brandy, cognac and wine flavors. Other interesting flavor profiles to consider would be apple and perhaps bubblegum.
Sigma-Aldrich: www.sigmaaldrich.com
Phenethyl hexanoate, natural
Source: Sigma-Aldrich
FEMA# 3221, CAS# 6290-37-5
Natural occurrence: Apple and grape brandy, beer, cider, rum, sherry, whiskey and wine. Also found in blue cheese, bananas and passionfruit.
Odor: @ 100%. Floral, heavy, slightly waxy, honey, sweaty and slightly cheesy.
Taste: @ 10 ppm. Floral, powdery, slightly waxy, rosy and jammy.
Taste: @ 25 ppm. A bit high but floral, waxy and honey-like.
Possible applications: This heavy compound would work where it occurs in alcoholic beverages, such as brandy, wine and whiskey. Other applications to consider would be grape, honey, pineapple and cocoa. This might also make a fine addition for cooked fruit and waxy notes. One panelist found this helpful for Swiss cheese flavors.
Sigma-Aldrich: www.sigmaaldrich.com
For the full article, please check out the Perfumer & Flavorist+ March 2022 issue.
