Fruity-green

CH3CH2CH2CH = CHCH20H, C6H12O, M, 100.16, Z>i ioi.3kPa 155 °C, df 0.8459, 1.4382, occurs in many fruits and has a fruity, green odor, which is sweeter than that of the isomeric ci5-3-hexen-l-ol and is, therefore, preferred in aroma compositions. 

CH3)2CHC00(CH2)2CH = CHCH2CH3, C10H18O2, Mr 170.25, is found in spearmint oil. It smells fruity-green and is used in perfumery to create freshness in blossom compositions. 

The results obtained by application of this method to the flavors of two different olive oils are summarized in Table 5. In the oil sample A, fruity, green apple-like odor notes predominated, while the overall odor of oil B was characterized as fatty, stale. The SHA reflected these flavor differences. Only 0.1 mL or 1 mL, respectively, of the headspace of oil A were necessary to detect the odors of the fruity smelling esters ethyl 2-methylbutanoate and ethyl 2-methyl propanoate as well as the green smelling (Z)-3-hexenal indicating high odor activities of these odorants in oil A (Table 5). On the contrary, the fatty, soapy smelling octanal which was detectable in only 0.2 mL of the headspace of oil B, followed by... 

Banana, fresh, fruity, pear, sweet Acid, citrus, fruity, green, herbal, rubber, spice, sweet wine, tobacco 30 1500... 

Paper/board Almonds, cardboard, fruity, green grassy, pine, rancid... 

Another semioriental perfume dominated by the combination of Hedione and Galaxolide is Dune (Dior 1991). This may be seen as having some of the character of Obsession, with a fresh fruity-green top note, a combination of rose and jasmin notes in the middle, with sandalwood, patchouli, and vanillin (though less than in Obsession)... 

Hep tanone FEMA No. 2545 Ethyl Butyl Ketone 114.19/C7H140/ CH3(CH2)3COCH2CH3 colorless, mobile liq/ fruity, green, fatty m—ale, ether, 1 mL in 70 mL water/ 149° ... 

Odor, Solubility revised. FEMA No. 2560 trans-2-Hex en-1 -al CH3(CH2)2 h Y=c / H CHO strong, fruity-green, vegetable oils, prop glycol vss—water/ 47° (17 mm Hg) 95% ethanol... 

Acetal (= 1,1- Musa acuminata, M. paridasiaca (banana) OD-R (fruity, green)... 

Hexenal Sweet, fragrant, almond. Fruity, green, leafy... 

EIexadienal Sorbic acid Colletotrichum gle-osporoides Fruity-green... 

The basic varieties, sweet and sour cherry, have been crossed to over 600 types. The taste of the stone fruits is acid, sweet and slightly astringent. The balance depends on the ripeness and especially on the species. The flavour is fresh, fruity, green, floral and slightly spicy and develops a strong bitter almond, benzaldehyde character when crushed. 

CIC Acetaldehyde, although weak in smell and taste, is an important contributor to juiciness and freshness. Ethyl butyrate and (E)-2-hexenol add the fruity, green note and alpha-pinene, octanal and decanal are responsible for the green peely, aldehydic orange note. 

Common cultivated raspberries often have nice shape and colour, but their taste is just watery and acidic. Fragrant raspberries develop a delicious fresh, fruity, green, floral, violet like perfume with some seedy, woody background. Ripe raspberries are sweet and very juicy. 

CIC Vitamin C (300 mg/100 g fmit), citric acid and malic acid are responsible for the clean acidic taste of the fresh fruit. A high enzyme activity of a lipoxygenase produces high amounts of (E)-2-hexenal, hexanal and (E)-2-hexenol, all fruity green notes, characteristic of green apples. The cut surfaces develop at prolonged standing 2-heptenal, 2,4-nonadienal and l-octen-3-one, responsible for stale, fatty odour. Methyl butyrate and ethyl butyrate impart the ripe, fruity, estery, fresh, juicy impression. 

The potent odorants identified in two apple varieties with fruity/green (Elstar) and fruity/sweet/aromatic (Cox Orange) odour are shown in Table 6.40. The fruity note in the aroma profile of both varieties is produced by acetic acid esters nos. 4-6. Ethyl esters, which on molar basis are more aroma-active than acetates [72, 73[ and which predominate in some other fmits, e.g. olives (Table 6.37) and orange (Table 6.38), are of minor importance for the aroma of apples. Hexanal (no. 7), (Z)-3-hexenal (no. 9) and (Z)-2-nonenal (no. 10) are responsible for the green/apple-like note. (E)-p-damas-... 

HCOO(CH2)2CH = CHCH2CH3, C7H1202, Mx 128.17, bpm3 155 °C, 0.908, rag0 1.4270, has been identified in tea. It possesses a green-fruity odor and is used in perfumery and flavor compositions to impart fruity green notes. 

C10H12O2, Mt 164.20, bpii kpa 92.5 °C, dg 1.0277, ng 1.4954, has not been reported as occurring in nature. It is a liquid with a dry, fruity-green, blossom odor, reminiscent of gardenia. It can occur in the form of optically active enantiomers, but only the racemate is used in perfumery. Styrallyl acetate is a key ingredient in gardenia fragrances and is added to many other blossom compositions, particularly for dry top notes. 

The odor is described as fresh, lemon-like, grassy-herbaceous, with a sweet-floral undertone. The overall lift is primarily fruity-green (Arctander, 1967), The flavor is green, fatty, nutty, sweet (Chemisis, 1995). 

The odor is fresh, herbaceous-fruity-green, somewhat lavender-like, of poor tenacity (Arctander, 1967), the flavor green, fruity, fermented (Chemisis, 1998). 

The (E)/(Z) mixture has a nutty, fruity, green-leafy and floral flavor (Chemisis, 1999). 

It has a powerful, fruity-green, herbaceous-earthy, yet somewhat floral, heavy, but not very tenacious odor (Arctander, 1967). 

Methyl propanoate has a very diffusive, ethereal-rum-like odor, sweet and fruity of very poor tenacity (Arctander, 1967). The flavor is fruity, green, chemical (Chemisis, 1999). Ahmed et al. (1978) gave a probable odor threshold in water of 100 ppb and a probable flavor threshold in water of 58ppb. 

Like the lower homologs 1.108 and 109, this ester was identified by Baltes and Bochmann (1987a). According to Winter et at. (1976e), at a concentration of 10 ppm in a syrup base, it has a pear-like taste a bitter, nutty note being perceived when tasted, at 7 ppm, in a neutral soluble coffee base. The flavor is also described as fruity, green, pear, fresh-refreshing (Chemisis, 1998). 

The flavor is described as fruity, green, berry, tutti-frutti (Chemisis, 1992),... 

Olive fruity (green), strength of olive, salty taste, apple, strength of olive, olives taste, other ripe fhiits, banana... 

Pungent, fruity, green leaf-like, fatty, apple Uke, black currant Uke, black oUve like... 

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