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Progress in Essential Oils: Citron Oil, Pimento Leaf and Berry Oil

This month, Brian Lawrence discusses the composition of citron oil, pimento leaf and berry oil.

In this month’s column, we evaluate ingredients from Van Aroma, a company founded in 2006 and based in Bogor in Indonesia, specialized in essential oils and other natural extracts.

Flavor Reports: British Society of Flavourists Inaugural Column

This month’s column features odor and taste notes on ingredients such as patchouli terpenes, dihydroeugenol and more.

The whole area of tea flavors is the most obvious focal point for linalyl acetate.

Linalyl Acetate in Floral, Citrus and Berry Flavors

Discover John Wright's December 2022 column on linalyl acetate's versatility.

β-Ionone can be used in a number of dark berry and fruit flavors such as blackberry and plum.

β-Ionone in Berry, Orchard, Tropical and Other Flavors

β-Ionone has a softer profile than α-ionone, which allows for slightly higher levels of use.

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.

juniper

Progress in Essential Oils: Juniper Berry Oil

This month's column discusses the chemical composition of juniper berry oil. Some of its common uses include seasoning mixtures in the food industry as flavorings in marinades for meat and fish, as well as in beverages such as tea, beer and brandy

Thirty ppm of isoamyl alcohol fits in with the brighter components of blueberry, 20 ppm is ideal in blackberry, while 500 ppm is best in honey.

Isoamyl Alcohol in Fermented, Orchard, Berry and Other Fruit Flavors

This touchy material can seem harsh and unpleasant at high levels, but at modest levels, it can add brightness without becoming at all unpleasant.

Ethyl hexanoate is much more prominent in plum and prune flavors. One thousand ppm is very effective in plum flavors but 500 ppm works better for prune.

Ethyl Hexanoate in Tropical, Berry, Orchard, Fermented and Other Flavors

Independent flavorist John Wright discusses the possible applications for ethyl hexanoate.

Rose flavors have to be the natural home for damascenone, but it is interesting to try both ingredients in combination, using around 20 ppm of β-damascone.

β-Damascone in Orchard, Berry and Other Fruit Flavors

β-Damascone has an interesting cedar twist along with a superb damson character.

One thousand ppm is ideal in most flavors but, cost permitting, 2,000 ppm is even more effective in wild strawberry profiles.

gamma-Dodecalactone in Orchard, Tropical, Berry and Dairy flavors

gamma-Dodecalactone adds a very realistic depth of taste when used as a junior partner to gamma-decalactone.

The Essence of Creativity

Creativity is the essence of our work. But it is difficult to explain because it is essentially subconscious.

Ethyl Iso-Valerate in Tropical, Berry, Fruit and Other Flavors

Ethyl iso-valerate makes it a great partner for a number of related esters, especially ethyl butyrate, ethyl 2-methyl butyrate and ethyl hexanoate.

A good starting point of ethyl 3-hydroxybutyrate is 100 ppm, possibly reflecting the significant contribution of sherry casks in many popular whisky brands.

Ethyl 3-hydroxybutyrate in Citrus, Tropical, Orchard and Berry Flavors

The ingredient applies mostly to fruit flavors and often forms a significant component of the perception of freshness.

Five hundred ppm of gamma-octalactone is very effective in cereal flavors. Lower levels can also be useful in pizza dough and bread flavors.

gamma-Octalactone in Savory, Berry, Tropical, Orchard, Alcoholic and Other Flavors

Should we really limit ourselves to copying nature? The choice boils down to an entertaining, win-win contest between authenticity and creativity.

Flavor Bites: 4-(Methylthio)butan-1-ol in Savory, Berry, Tropical Fruit, Dairy, and Other Flavors

Learn about the diverse range of applications for 4-(methylthio)butan-1-ol.

2,5-Dimethyl 4-ethoxy 3(2H)-furanone, sometimes called strawberry ethyl ether, combines something of the candy character of furaneol with a very distinct strawberry note.

2,5-Dimethyl 4-ethoxy 3(2H)-furanone in Berry, Tropical and Other Fruit Flavors

This interesting combination of notes gives the ingredient an extraordinarily wide range of uses within the fruit flavor category.

With the addition of 50 ppm, 6,10-dimethyl-5,9-undecadien-2 takes away much of the rough edge that mango flavors are prone to having.

6,10-Dimethyl-5,9-undecadien-2 in Berry, Fruit, Brown, Savory and Other Flavors

This chemical adds depth and complexity to simpler flavors, and can be applied to fruit and brown flavors, as well as savory and dairy profiles.

Vanilla flavor is dominated by phenols and their transformation products mostly derived from enzymatic hydrolysis of the phenyl-β-D-glucosides. Cocoa bean flavor is dominated by Strecker aldehydes and pyrazines and other products generated during the roasting process of the beans.

Extracting the Essence: Comparing Vanilla and Cocoa Processes

Understanding the similarities and differences in biochemistry, chemistry and curing processes of vanilla and cocoa may offer insight into producing high-quality materials.

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