FEMA# 3462, CAS# 65416-14-0
Not naturally occurring.
Odor neat: Sweet, brown slightly fruity (raisin or dark berry), caramelic, malt, fermented,
Taste: @ 5 ppm: Somewhat weak, generically brown.
Taste: @ 5 ppm: Somewhat weak, generically brown. Brown, sweet, cooked sugar, caramelic, cotton candy, with some body and depth.
Possible applications: Maltyl isobutyrate is one of those compounds that has slipped under the wire a bit. The panel likes this material for sweet brown flavors such as French vanilla, brown or cooked sugar, maple, butterscotch, caramel, coffee, molasses, chocolate and malt. We also felt that this would work nicely in dark berry profiles, fig, raisin and date profiles.
➤ Vigon: www.vigon.com
8-Hydroxy para cymene
FEMA# 3242, CAS# 1197-019-9
Natural occurrence: Apricot, bilberry, black currant, carrot, cranberry, currant, dill, ginger, lime, oregano, parsley, black pepper.
Odor: @ 0.1%. Sweet, cloying, floral, powdery, herbaceous, slightly medicinal.
Taste: @ 0.1 ppm. Sweet, powdery, floral, slight berry or cherry.
Taste: @ 0.2 ppm. Sweet, powdery, floral, berry, herbaceous, cranberry, grape, cherry, other berries.
Possible applications: The panel felt that this material would work nicely in berry profiles, especially cranberry and dark berries and cherry. For herbal profiles, we thought of thyme and oregano.
➤ Bedoukian: www.bedoukian.com
FEMA# 2286, CAS# 104-55-2, organic
Natural occurrence: Apple, bergamot, bilberry, cassia, cinnamon, cranberry, fig, fingered lime, grape, grapefruit, honey, lemon, lime, mandarin, plum, rum, tomato, yuzu.
Odor: @ 1%. Sharp, cinnamic, sweet, slight brown cinnamon notes on dry out.
Taste: @ 1 ppm. Warm cinnamon notes, brown, slightly spicy.
Taste: @ 2 ppm. Astringent, woody, sharp, brown, sweet and more distinct.
Possible applications: With the natural occurrence list in mind, I thought for sure we could find some notes that were not as expected. And the big surprise of this cinnamicaldehyde is that it did contain some warm cinnamon notes that are found in the spice. So, all the spice blends like Garam masala, chai and pumpkin spice blends came to mind. But we did have mention of cherry and honey as well. I think that I could easily see this in bilberry, cranberry, fig, plum and tomato at even lower levels!
➤ Excellentia: www.excellentiainternational.com
To discover the entire article, visit the March 2023 Perfumer & Flavorist+ issue.