Methyl heptadienone
Source: Vigon
FEMA# 3363, CAS# 1604-28-0
Natural occurrence: Corn, filbert, grape, green tea, licorice, pea, rice bran, tomato, wine.
Odor: @ 1%. Toasted, brown, coconut, slightly coumarinic, slightly fatty/waxy.
Taste: @ 1 ppm. Creamy, waxy, coumarinic and slightly cinnamic.
Taste: @ 2 ppm. Creamy, mouth-coating, slightly coconut, cheesy and leafy green (perilla).
Possible applications: At low levels, this compound displays coconut nuances, with creamy, waxy, slightly brown and coumarin type notes. At the same time, it also conveys cinnamic presence and would happily find a home in bakery flavors such as graham cracker, coffee cake or cinnamon bun. This might bear consideration for a nuance of a blue cheese flavor or a mouthfeel enhancer.
Vigon: www.vigon.com
Farnesyl acetate
Source: Sigma-Aldrich
FEMA# 4213, CAS# 29548-30-9
Natural occurrence: Blueberry, grapefruit, pomelo, tequila, thyme.
Odor: @ 1%. Fresh, heavy, green waxy, mild and slightly (green) floral.
Taste: @ 2 ppm. Waxy, green, herbal, slightly oily.
Taste: @ 5 ppm. Green, floral, waxy.
Possible applications: Herbal flavors such as thyme, rosemary and hops would benefit from this addition. As an extension to those thoughts, you might add beer to that list as well. It could be used in other green fruits such as apple, pear, watermelon and white grape as well as citrus peels and potentially used as a twist on cucumber. There is a really fresh linger in the mouth which is quite interesting.
Sigma-Aldrich: www.sigmaaldrich.com
For the full article, please check out the Perfumer & Flavorist+ August 2022 issue.
