cis-3-Hexenal (50% in triacetin)
Source: Bedoukian
FEMA# 2561, CAS# 6789-80-6
Natural occurring in apple, apricot, banana, beer, black currant, broccoli, cauliflower, quince, grapefruit, mandarin, kumquat, orange, cupuaçu, curry, dill, fish, ginger, grape, guava, hop, kiwi, melon, nectarine, oats, olive, passionfruit, plum, pomegranate, raspberry, blackberry, starfruit, strawberry, tea, tomato.
Odor: @ 1%. Green, fried, oily, fresh, vegetative, potato, root-like, cruciferous, musty, slightly fermented.
Taste: @ 0.1 ppm. Fresh, bright, green, lifting, apple, vegetal, grass, oily, orange peel.
Taste: @ 0.2 ppm. Fresh, bright, green, oily, almost sour, heavy, cucumber, apple, tomato, viney, brown, grassy, melon.
Possible applications: The panel universally felt that this aldehyde would work in many fruit and vegetable profiles. Some felt that every fruit profile would benefit from this. Tomato, cauliflower, broccoli, asparagus, Brussels sprouts, green bell pepper, mushroom, celery, and potato/potato chip came up as options. One panelist thought that this would work nicely in fatty green cheeses and another thought of chicken bouillon.
Bedoukian: https://bedoukian.com/
Ethyl 2-methylbutyrate
Source: Vigon
FEMA# 2443, CAS# 7452-79-1
Natural occurring in apple, apricot, beer, durian, elderberry, fig, muskmelon, pear, pineapple, fruit wines, vinegar.
Odor: @ 1%. Fruity, sweet and slightly sour, fresh, juicy, slightly sweaty.
Taste: @ 1 ppm. Generic fruity, sweet, fresh, juicy, lifting, green, berry, upfront, apple skin, boozy, grape.
Taste: @ 2 ppm. Green, fruity, berry-like, slightly earthy, fig, candied, sweet, apple juice, fresh, lifting, apple skin, tangy.
Possible applications: I have to admit, I was a bit surprised to see this short list of where this compound occurs. I mean, ethyl 2-methylbutyrate should be almost ubiquitous, right? How long have we loved this beautiful ester? Several of us said all the berries or all the fruits! Nonetheless, the truth being what it is, the panel felt that berries would benefit from this addition as well as apple, pear, plum, fig, grape (wine, brandy and sangria), cherry, pineapple, tropicals, peach and melon.
Vigon: https://www.vigon.com/
For the entire article, visit Perfumer & Flavorist+’s June 2023 issue.
Organoleptic Evaluation Panelists
• Bill Aslanides, Senior Flavorist, Synergy Flavors, Inc.
• Deborah Barber, Senior Flavorist, FONA
• Nicole Hernandez, R&D Manager and Senior Flavorist, FlavorChem
• Christina Hook, Flavorist, Bell Flavors and Fragrances
• Judith Michalski, Senior Flavorist, abelei flavors
• Andrew Petrou, Flavorist, Savory, Bell Flavors and Fragrances
For the entire article, visit Perfumer & Flavorist+’s June 2023 issue.
