Source: Advanced Biotech
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Isobutyl propionate, natural
Source: Advanced Biotech
FEMA #2212, CAS #540-42-1
Naturally occurring in: Apples, apple brandy, cooked apple, cider, gruyere, parmesan, hops, muskmelon, mushroom, quince, rum, Swiss cheese, vanilla, red wine.
Odor 1%: Slight banana, fruity, pulpy, melon, ripe, wine, fermented, aged rum, pear, browned fruit notes, sweet, candy, estery, fusel, harsh, cheesy.
Taste @ 1 ppm: Low impact, fruity, pulpy, waxy, musty, fermented, light, estery, banana, rummy, apple, skin notes, cheesy.
Taste @ 2 ppm: Pulpy, fruity, waxy, fermented, dark fruit, earthy, fusel, rummy, fusel, fermented.
Possible applications: Isobutyl propionate is an all-around player for fruity type profiles including stone fruits, orchard fruits, banana, and ripe notes for honey dew melon and cantaloupe. On the dry-out, there is a hint of that stink associated with cantaloupe when it is nicely ripe. The panel also thought of rum, eggnog and fruit wine profiles. Some cheeses were mentioned such as blue cheese and gorgonzola.
1-Phenyl-1-propanol
Source: Millipore Sigma
FEMA #2884, CAS #93-54-9
Naturally occurring in: Beer.
Odor @ 100%: Ethereal, fecal, slightly choking, slightly floral, phenolic, berry, grape, slightly phenolic, honey, slightly musty.
Taste @ 0.5 ppm: Slightly floral, waxy, rubber, fermented linger.
Taste @ 1 ppm: Floral, rubbery, fermented, almost sour, waxy, over ripe.
Possible applications: The panel didn’t find great consensus in applications but thought the following might work well in beer and hops profiles, grape, blackberry, smoke, bacon, chili peppers like ancho and chipotle, honey, florals, Tahitian vanilla, marshmallow and coconut.
Isobutyl caproate, natural
Source: Vigon
Isobutyl caproate can be used to add waxy skin notes for apple and pear applications.isavira at Adobe Stock
FEMA #2202, CAS #105-79-3
Naturally occurring in: Apple, banana, beer, blue cheese, cider, brandy, guava, mango, passionfruit, grape, black pepper, plum, quince, rum sherry, whisky, wine.
Odor @ 1%: Slightly powdery, waxy, fermented, citrus, tropical, pineapple, sweaty, waxy, alcoholic, soapy, sour, musty.
Taste @ 1 ppm: Waxy, pineapple, tropical, fermented, mild.
Taste @ 2 ppm: Tropical, guava, fermented, waxy, astringent, creamy, slight pineapple, slight cheese.
Possible applications: A lovely addition for waxy skin notes to be added to apple, pear and pineapple and also white and green table grapes. It is also somewhat tropical adding to guava, mango and passionfruit. The fermented notes would enhance whiskey, cognac and wine profiles. It would also help cheese profiles such as cheddar, port wine and nacho cheese profiles. There is somewhat of a black pepper note at the end of the profile as well.
Methyl jasmonate
Source: Bedoukian
FEMA #3410, CAS #39924-52-2
Naturally occurring in: Lemon peel, yuzu, peppermint, tea (black, green, oolong, sencha)
Odor @ 1%: Sweet, floral, lemon and tea-like, jasmin, perfumy, indole reminiscent, floral, light, fresh.
Taste @ 1 ppm: Floral, lemon, indole, perfumy, jasmin.
Taste @ 2 ppm: Floral, perfumy, tea, citrus, earthy, very jasmin.
Possible applications: There are ripe, juicy pulpy notes in this floral favorite which would fit into floral aspects of fruits such as red apple, honeycrisp, blackberry, lychee, nectarine, peach, mango, and plum. It has a home in almost all the tea profiles. The lemon like aspect would work pleasantly in citrus blends, lemon, lemonade, lime and grapefruit and orange. There was also a crispness that I found appealing for use in banana peppers and our savory flavorist thought could go into chili pepper.
3-Methyl pentanol
Source: Bedoukian
FEMA #3762, CAS #589-35-5
Naturally occurring in: Leek, brandy (anise, apple, grape, pear, plum), apple, wine (bilberry, grape, guava, jabuticaba, strawberry, litchi), cider, cocoa, fermented fish sauce, fermented soy products, miso, rum, sherry, tomato, whisky, wine.
Odor @ 1%: Musty, alcoholic, dank, dark grape, green apple, fruit skin, choking, ethereal, slightly fermented.
Taste @ 1 ppm: Musty, dank, fermented, throatburn, heavy, sweet, fruity, green, weak.
Taste @ 2 ppm: Fermented, musty, fruit wine, weak, sweet, fruity, green, apple.
Possible applications: Fruit wines were top of the list for ideas along with apple (green type or green notes). The panel thought this would be nice in mezcal and rum. This would be happy and play well in a miso flavor, soy sauce and gochujang. 
The panel suggested that farnesyl acetate could be used for gin or tequila flavors at the right levels.MKriegl at Adobe Stock
Farnesyl acetate
Source: Bedoukian
FEMA #4213, CAS #29548-30-9
Naturally occurring in: Grapefruit juice, pomelo, spearmint oil, tequila, whisky.
Odor @ 100%: Piney, fresh, green, weak aldehydic, grapefruit, juniper, woody, heavy, zesty, citrus peel, metallic, myrcene, soapy.
Taste at 5 ppm: Piney, terpenic, waxy, heavy, peely, citrus.
Taste at 10 ppm: Plastic, waxy, peely, earthy, heavy, stemmy, metallic, high, woody.
Possible Applications: This might be helpful in citrus profiles especially in grapefruit or pomelo with its waxy and woody impressions. The pine character could freshen up spearmint and other delicate herbs such as cilantro, and parsley. This might be a new twist for gin or tequila at the right levels. If your impressions of this are more mild and fatty, this might work in a dairy replacer.
Tomato dried oleoresin
Source: Robertet
FEMA #n/a, CAS#90131-63-8
Odor @ 1%: Sweet, dried tomato, leathery, molasses, tea leaves, hay-like, dried, brown, slightly caramelized.
Taste @ 0.5%: Acidic, brown, tea, hay, dry, sweet, bitter, slightly earthy, molasses, drying.
Taste @ 1%: Brown, acidic, caramelized, more sour, more bitter, molasses, tomato, tea, hay.
Possible applications: This oleoresin comes to us from France. Reminiscent of the sun-dried version of these, there were a few other ideas the panel came up with for uses. Of course think of everything tomato based and include juice/Clamato type profiles, salsa, and certainly Bloody Mary. I would use this as an umami enhancer for savory, especially vegetarian applications. Our savory guru came up with many more ideas as you might imagine such as Worcester, dried chili peppers, tea, carrot, and concentrated broth flavors.
Lavandin oil abrialis, P&N
Source: Excellentia
FEMA #2618, CAS #8022-15-9
Odor @ 1%: Bright, citrus, dry, “purple", floral, lavender, sweet, pine, woody, camphoraceous, cooling, powdery, herbal, honey.
Taste @ 0.2 ppm: Dry, floral, piney, terpenic, woody, sweet, subtly floral, bitter.
Taste @ 0.5 ppm: Citrus, herbal, thyme, woody, piney, floral, savory, green, rose, sweet, fruity, tangy berry.
Possible applications: This oil originates from Spain and the panel found this to be not only a pleasant and beautiful oil but also found many applications for it. This could be slipped into the hard woody herbs such as thyme, sage, oregano, and rosemary or for Herbs de Provence. We also saw some hints of citrus in this and though grapefruit, lime and possibly lemon and mandarin. We thought of tea blends, earl grey, all the berries, dark cherry and also honey. For savory applications we felt this might add a beautiful note to breakfast sausage, and chili peppers.
Trutaste Hibiscus, 200
Source: Treatt
FEMA #n/a, CAS #n/a
Odor @ 100%: Slightly dry and floral, berry, hay-like, dried tea leaves, dried, fruit.
Taste @ 0.5%: Acidic, weak dried flowers, floral, dark berry, wine, sweet, drying.
Taste @ 1%: Acidic, sour, hay-like, berry, dirty, slightly woody, spice, cooked cherry, berry.
Possible applications: This hibiscus concentrate is a wonderful dark pinky/purply color. The panel felt that this would be useful in mostly berry profiles including strawberry, cranberry, blackberry, raspberry and dark cherry profiles. But also suggested that it might do well in wine (red/rose) and tea profiles. We need to mention that we felt that the real beauty would surface with the addition of sweetness and deliver a Jamaica profile.
Coffee absolute
Source: Bontoux
FEMA #n/a, CAS #8001-67-0
Odor @ 1%: Coffee, burnt, ashy, roasted, toasted, sharp, brown, crisp, brown, nutty, earthy, espresso.
Taste @ 5 ppm: Slightly weak, coffee, light, roasted, brown.
Taste @ 10 ppm: Dark coffee, burnt, toasted, roast,
Possible applications: This absolute contains Arabica beans from Costa Rica with roasting/extraction done in France. Not only would this work well in coffee, especially in espresso or dark roasted profiles, but we could see this in chocolate, and dark chocolate or cocoa. It can be used for toasted and roasted notes in steak and other meat flavors, toasted sesame, tortilla and corn chip flavors. If you work in tobacco flavors, this might be a welcome addition. Higher levels would give a better impact overall.
