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Cover Story: Leaf Alcohol Preparation

cis-Hex-3-en-1-ol and trans-hex-3-en-1ol are called leaf alcohols, though their aromas resemble freshly cut grass. Perfumers define their aroma more precisely: cis-hex-3-en-1-ol has powerful and intensely green grassy odor.1 Traces of cis-hex-3-en-1-ol are used in refreshing top notes in delicate floral fragrance types such as muguet and lilac; in addition, the alcohol is often used alongside geranium oil, galbanum, oakmoss, lavender and mint oils.

Maple flavors cover a multitude of sins and acetoin works well in all of them. Wright recommends using around 200 ppm.

Acetoin in Dairy, Fruit, Savory, Brown and Alcoholic Flavors

Dairy flavors are the most obvious focus, but acetoin plays an important role in virtually every flavor category.

Phenethyl Alcohol

Phenethyl alcohol, or PEA, as it is commonly referred to in the industry, is basically a fragrance raw material, as more than 99% of its volume usage is realized in this area. The usage in flavors in only minor, yet the flavorist will require PEA for defined applications where it cannot be substituted by other materials.

Leaf Alcohol

Leaf alcohol and its derivatives are a symbol of the “green revolution in flavors and fragrances that developed in our industry during the 1960’s.” Its commercial introduction changed the nature of flavors and fragrances and resulted in the wide spread use of n-hexenyl based materials, Today, more than 40 structurally related aroma chemicals are being utilized in our industry and all at relatively low formula percentages.

Benzyl Alcohol

An arThe above descriptions are only a sampling of the recorded organoleptic impressions one finds in the Flavor and Fragrance literature. A review of these sources results in an initial impact of confusion on the reader. Later on, this impression changes to the opinion that the reviewers must be examining widely different materials. Herein lies the key to benzy alcohol's true organoleptic nature.

The best level of addition to blackcurrant flavors is around 100 ppm.

Methyl Salicylate in Berry, Fruit, Alcoholic Drinks & Other Flavors

See how this flavorist's relationship with methyl salicylate while transitioning from Europe to the U.S.

Consumers increasingly want to choose what suits them in the moment without sacrificing fun or flavor.

Attitudes Toward Alcohol Are Evolving ... And So Are Beverages

Ready-to-drink beverage category offers options for mindful drinking that fit the moment.

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Non-Alcoholic Solvents in Multifunctional Fragrances

By replacing alcohol as the carrier solvent with biology-based hydrocarbons (BBHCs), it becomes possible to design and manufacture entirely novel multifunctional products that straddle the line between perfume and beauty care while carrying an “all-natural” certification.

Musk Alcohols

The purpose of the research described herein is to investigate the odors of some alcohols which might otherwise be expected to be musky were it not for their possession of that particular functional group.

Stability of Perfume Compositions in Alcoholic Lotions

As a Function of the Water Purity Employed.

Labeling of Alcoholic Beverages

Early in 1975, the Bureau of Alcohol, Tobacco and Firearms of the Treasury Department proposed regulations regarding the labeling of Wines and Distilled Spirits. These proposals followed m earlier set of regulations concerning Beer and Malt Beverages, with a hearing on this scheduled for February, 1975. Because of the inter-relationships among these classes of taxed beverages, the Beer/Malt Beverage hearings were rescheduled to be in close proximity to the others, and all finally took place during April, 1975.

With innovations in nano-emulsions, enhanced skin compatibility, and sustainability benefits, alcohol-free fragrances are set to redefine the future of fine fragrance.

Skinification of Fragrance: The Rise of Alcohol-Free Perfumes

Fragrances formulated without alcohol meet consumer demand for long-lasting scents that also nourish and protect the skin.

iso-Valeric acid makes a subtle, but very useful, contribution to hazelnut flavors at 100 ppm.

iso-Valeric Acid in Dairy, Brown, Nut, Savory, Alcoholic Drink & Fruit Flavors

The profile of iso-valeric is very much stereotypical of the primary cheese odor, without any hint of the faint goaty character that starts to creep into the series of aliphatic acids from six carbon atoms upwards.

Alcohols and Ethers

Flavor and odor characteristics and effects in formulations.

Levels of addition for beer flavors can range from 100 to 1,000 ppm

Ethyl Octanoate in Alcoholic Drink, Tropical Fruit, Orchard Fruit, Savory and Other Flavors

Learn about the diverse range of applications for ethyl octanoate.

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Flavor Bites: Cinnamyl Alcohol

A combination of balsamic honey notes with unique floral nuances, cinnamyl alcohol adds depth and complexity to a variety of brown and fruit flavors.

Extraction of 2-Phenylethyl Alcohol

by Techniques such as Adsorption, Inclusion, Supercritical C02, Liquid-Liquid and Membrane Separations. The principal aim of this paper consisted in presenting new methods for the extraction of an aroma such as 2-phenylethyl alcohol.

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Flavor Bites: Anisyl Alcohol

Found naturally in Tahitian vanilla beans, the ingredient is an interesting floral note that can be used in a variety of brown, fruit and dairy flavor applications.

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