396 5 Aroma Compounds
Table 5.42.Synthetic Flavoring Materials (not naturally occurring in food)
Name Structure Aroma description
Ethyl vanillin Sweet like vanilla
(2 to 4-times stronger
than vanillin)
Ethyl maltol cf. 5.3.1.2 Caramel-like
Musk ambrette Musk-like
Allyl phenoxyacetate Fruity, pineapple-like
α-Amyl cinnamic-aldehyde Floral, jasmin and lilies
Hydroxycitronellal Sweet, flowery,
liliaceous
6-Methyl coumarin Dry, herbaceous
Propenylguaethol (vanatrope) Phenolic, anise-like
Piperonyl isobutyrate Sweet, fruity, like
berry fruits
5.5.2 Essences...............................................
The flavorist composes essences from raw mate-
rials. In addition to striving for an optimal aroma,
the composition of the essence has to meet
food processing demands, e. g., compensation
for possible losses during heating. The “aroma
formulation” is an empirical one, developed as
a result of long experience dealing with many
problems, disappointments and failures, and