FEMA# 3151, CAS# 104-76-7
Natural occurrence: Apple, apricot, avocado, beans, beef, beer, bread, cabbage, cheese, cherry, chicken, cider, citrus, clam, cocoa, coffee, crab, elderberry, endive, fish, ginger, grape, brandy, honey, kiwi, litchi, maize, melon, milk, miso, mushroom, nectarine, olive, oysters, papaya, pawpaw, peach, pear, pineapple, plum, pomegranate, port, raspberry, blackberry, boysenberry, rice, rooibos, sherry, shrimp, starfruit, strawberry, tamarind, tea, tequila, tomato, truffle, wine.
Odor: @ 1%. Herbal, green skin, waxy, earthy, root like, fresh, sharp, citrus, sweet, floral.
Taste: @ 2 ppm. Slightly low, green and waxy, fatty, sharp finish.
Taste: @ 5 ppm. Green, herbal, vegetative, leafy, fruit skin, slightly fruity.
Possible applications: The applications that the panel came up with for this were as varied as the occurrences! This alcohol would play a good role in several green vegetables, especially if they are waxy. My mom used to make turnips when I was a kid, and this threw me right back there! Other vegetative notes discussed by the panel include green bell pepper, truffle and mushroom. There is the potential to use as an unripe note in some fruity profiles. Fruits that were most often mentioned included apple, green grape, peach, apricot, watermelon, berries or cucumber skin for a different twist.
FEMA# 3934, CAS# 68133-76-6
Natural occurrence: Celery.
Odor: @ 1%. Waxy, slightly green, watermelon, honeydew, somewhat creamy, banana, fruity, juicy and becomes floral and sweeter as it dries out.
Taste: @ 1 ppm. Light green, fatty, waxy, fruity, melon, grassy.
Taste: @ 5 ppm. Fresh, green, bright, pear skin, sweet, mild cooling.
Possible applications: Firmly planted in the sweet green realm, this ester would find a home in melons, peach, apple, pear, apricot, berries and banana. On the flip side, with savory, we see this fitting into zucchini, squash, bell pepper, celery, cucumber and pea profiles.
For the full article, please check out the Perfumer & Flavorist+ November 2022 issue.