Common Fruit Flavor synthetic Flavor

1 Allyl caproate. 

Sensory characteristics: colorless to light yellow liquid. Slightly irritating, with greasy aromas, fruit aromas, similar to pineapple and rum, slightly apple-like, but with more pineapple-like natural aromas.Taste fruit, fat, sweet wine, pineapple taste.

2 Allyl cyclohexylpropionate. 

Sensory characteristics: colorless liquid. It has a strong sweet fruit aroma, similar to pineapple. Sweeter and more moist than allyl caproate. The fruit aroma is similar to linaloyl acetate. Taste the feeling of fresh fruit and sweet pineapple. 

It is used to imitate pineapple essence as the main raw material of fruit flavor. As a modifier in imitation strawberry and raspberry essence, it is a powerful flavor component in miscellaneous fruit essence.

3 Allyl heptanoate. 

Sensory characteristics: colorless to light yellow clear liquid. It has a strong sweet fruit aroma, tends to the aroma of pineapple, and can also be reminiscent of banana and chamomile aromas. 

Can be used for pineapple, apricot, peach, berry, raw pear and brandy and other flavors.

4 Anisyl acetate. 

Sensory features: colorless to yellowish liquid. With berry and lilac aromas, mild fruit aromas, floral aromas, slightly resin aromas, vanilla aromas, but also similar to the aromas of some peach varieties. 

Often used in imitation berries, chocolate, cocoa, vanilla and other flavors, suitable for the aroma of baked goods.

5 Benzaldehyde. 

Sensory characteristics: strong sweet aroma, fresh and light fruit aroma, similar to freshly crushed bitter almonds, taste in the normal dilution concentration, burning, sweet feeling. 

Widely used in food flavors, in addition to bitter almond flavor, but also used to copy berries, white, apricot, brandy, cherry, coconut, licorice, apple, plum, walnut, rum, spice, vanilla and other flavors as well as tobacco flavor.

6 Benzyl acetate. 

Sensory characteristics: colorless liquid. It has strong sweet flower aroma, fresh and light fruit aroma, similar to jasmine, gardenia, lily, but poor durability. 

Used to imitate apple, apricot, banana, white, cherry, pear, plum, pineapple, sullen fruit, raspberry, strawberry and other flavors.

7 Benzyl butyrate. 

Sensory characteristics: colorless liquid. With strong fruit aromas, flower aromas, mainly like plum fruit aromas. 

For imitation apricot, plum, white, cheese, licorice, sweet pear, nut, peach, pear, raspberry, strawberry, pineapple and other flavors, can also be used for mango essence.

8 Benzyl propionate. 

Sensory characteristics: colorless liquid. With sweet fruit aroma and obvious floral aroma, generally speaking, it is a jasmine style. It is not as irritating as benzyl acetate but has a more fruity aroma. 

Used to imitate apple, banana, berry, grape, pear, pineapple and other flavors.

9 Butyl acetate. 

Sensory characteristics: colorless liquid. Has the extremely diffusive, has the ether characteristic fragrance, the fruit fragrance, the stimulating aroma, similar to many ripe and overripe fruit aroma, the persistence is extremely poor. Its aroma is often described as similar to pears, bananas, strawberries, but more like pears. Taste sweet fruit in aqueous solution. 

Widely used in imitation apricot, banana, white, peach, pear, pineapple, raspberry, strawberry and other flavors.

10 Butyl butyrate. 

Sensory characteristics: colorless liquid. Fresh, sweet fruit, strong, slightly diffused aroma, similar to banana (overheated) and pineapple. Tasting in an appropriate concentration of aqueous solution, there is a sweet, plump, pleasant fruit taste. 

Widely used in imitation apple, banana, white, licorice, peach, pear, pineapple, nuts and other flavors.

11 Butyl isovalerate. 

Sensory characteristics: colorless liquid. With ether-like fruit aroma, like apple, slightly stimulating aroma, taste of sweet fruit feeling, similar to apple, raspberry and wine flavor. 

Used in chocolate, fantasy fruit or miscellaneous fruit and other flavors.

12 Acetic acid cinnamic acid. 

Sensory features: colorless to yellowish oily liquid. With sweet, mild ointment aromas, slight flower and fruit aromas and cinnamon aromas, staying fragrance for a long time. Similar to cinnamon, chocolate, vanilla fragrance. 

It can be used in apple, apricot, cherry, grape, peach, pineapple, vanilla, guava, cinnamon and other flavors. 

13 Citral. 

Sensory characteristics: colorless to yellowish liquid, exposed to air and sunlight. With a strong lemon-ginger aroma, taste sweet, warm, spicy lemon feel. 

It is widely used in food flavors. After high dilution, its use is not limited in the perfumed food with low pH value and without the interference of other components. It is used in imitating apple, cherry, ginger, grape, lemon, orange, grapefruit, vanilla, strawberry and so on. 

14 Citronellal. 

Sensory characteristics: colorless to light yellow liquid. It has a strong, fresh, green orange sample, slightly woody aroma, not as sweet as citral sweet fruit aroma. 

Occasionally a small amount is used in food flavors, such as imitation citrus, cherry, miscellaneous fruit, ginger, spices and other flavors. 

15 Citronella acetate. 

Sensory features: colorless transparent clarified liquid. Aromas of fresh roses and fruits, with notes like vanilla oil and lemon peel. Fresh and sweet aromas of citrus and fruit. Improper storage or prolonged storage will produce acid gas (partial hydrolysis). 

Can be used in lemon, sweet orange, grapefruit, apple, banana, cucumber, grape, apricot, raw pear, rose, raisin and other food essence. 

16 2,4-decenal. 

Sensory characteristics: colorless liquid. It has a very strong aroma, such as orange, fresh citrus aroma, diffusivity and durability. When the concentration is less than 0.1%, it has the characteristics of sweet orange and natural feeling, and has the same fragrance as fat at high concentration. In very thin sour and sugar water, the taste has the feeling of grapefruit and orange.  Used to imitate pomelo essence. 

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17 Decyl aldehyde. 

Sensory characteristics: with permeable, very strong, sweet vinegar, orange peel-like aroma, highly diluted with fresh, like citrus peel aroma, only in the 5mg/Kg below, just feel comfortable aroma. 

Used in imitation orange, citrus and lemon flavors, it is well coordinated with linalool and other fatty aldehydes. 

18 Decyl acetate. 

Sensory characteristics: sweet, greasy and fruit-like aromas, like pineapple and orange, with the finish of rose wax. 

Used in apple, berry, honey, orange, peach, plum and other food flavors, rum flavor can also be used. 

19 Malonic acid diethyl vinegar. 

Sensory characteristics: sweet and soft, pleasant fruit aroma, with a slight ointment aroma, can be reminiscent of the aroma of apple. The sweet flavor of fruit is found in the slightly sour sugar water of 10-40mg/Kg. 

Can be used in apples, apricots, grapes, peaches, pears, berries and brandy essence. 

20 Diethyl succinate. 

Sensory characteristics: colorless to light yellow liquid. With a faint pleasant aroma, faint aroma, a bit like ethyl benzoate, but the aroma intensity is much lower, when the taste has a burning feeling, diluted with mild fruit aroma. 

Used in brandy, rum, brandy, grape, raspberry, orange and other flavors.

21 Sebacic acid diethyl vinegar. 

Sensory characteristics: colorless to light yellow liquid, solidified when the weather is cold. Light, pleasant, wine and fruit-like aromas, similar to fruit and melon aromas. 

For apple, white, coconut, melon, nuts, pears, cherries and other flavors. 

22 Ethyl acetate. 

Sensory characteristics: with pleasant, slight fruit aroma, ether-like brandy aroma, high concentration when there is a sense of malice. Ethyl acetate is easy to hydrolyze, thus increasing the acidity of the aqueous solution. 

It is one of the most widely used flavors in food. It is often used in berry type, banana, grape, pineapple, peach, apricot, pear, catalpa, mixed fruit, whisky, rum, whitewash, cream soda, mint, melon and so on. 

23 Ethyl acetoacetate. 

Sensory characteristics: colorless liquid. With ether-like and fruit-like aromas, sweet, like rum. It tastes sweet in aqueous solution, and the fruit feels "fermented and overripe". 

It is widely used in food flavors. because of its pleasant aroma like rum, it can be used in fruit and alcohol flavors, such as apple, apricot, berry, cherry, whisky, rum and so on. It is also often used in tobacco flavors. 

24 Ethyl benzoate. 

Sensory characteristics: colorless liquid. It has a warm, slightly strong aroma, similar to tropical flowers and a light methyl willow ester crystal aroma. Taste sweet, slightly strong fruit feeling, in blackcurrant, peach, plum, nut, walnut, round vinegar, chestnut, raspberry, strawberry, vanilla all kinds of fruit food essence. 

25 Ethyl butyrate. 

Sensory characteristics: colorless liquid. With highly diffusible, strong, ether and fruit-like aromas, similar to bananas and pineapples. The taste has the feeling of sweet fruit, but the smell is not strong in aqueous solution. 

Mainly used in white, caramel, cream, banana, cherry, grape, orange, peach, rum and a variety of berry, nut and compound fruit flavor. 

26 Ethyl caproate. 

Sensory characteristics: colorless to light yellow liquid. It has strong, diffusible, fruit and wine aroma, similar to apple, banana, pineapple, and has a slight floral flavor, if there is a small amount of free acid will affect its aroma. 

Used in apple, pear, banana, Kangliangke, brandy, grape, pineapple, strawberry and other flavors. 

27 Ethyl cinnamate. 

Sensory features: colorless liquid, solidified in cold weather. Has a sweet resin, fruit, honey-like aroma, very good durability, with an orange or grape-like finish. Taste the sweet fruit, like plum and cherry. 

Used in food flavors, such as cherry, cinnamon, grape, peach, plum, raspberry, spicy, strawberry, vanilla and so on. Because of its high boiling point and good stability, it is especially suitable for baking food. 

28 Ethyl decanoate. 

Sensory characteristics: sweet, greasy, nut-like aromas, with a plump aroma of wine yeast and brandy residues. 

Used in food flavors, such as rum, brandy, whiskey, Kangtiuke, peach, strawberry, white grape, peach, pineapple, plum and so on. 

29 Ethyl dodecanoate (lauric acid ethyl ester). 

Sensory characteristics: colorless liquid. With greasy, slightly leafy and petal-like mild aromas, with a subtle fruit finish. Taste the less sweet feeling of fat and fruit. 

Used in berries, cheese, coconut, Kangluk, licorice, grapes, nuts, rum and other flavors. It can be used as a blending mixture in the essence of symplectic spices. 

30 Ethyl formate. 

Sensory characteristics: colorless liquid. With pleasant, light, diffusive fruit aroma, but also like the aroma of rum. Taste in aqueous solution has slightly sweet, ether-like, slight fruit feeling. 

Widely used in food flavors, such as peach, pineapple, apple, apricot, banana, berry, brandy, grape, plum, rum, whisky, miscellaneous fruit, wine and so on.

31 Ethyl heptanate. 

Sensory characteristics: intense, fruit-like, brandy, berry-like aroma, with an oil tip. 

Rhyme. Taste has the feeling of fruit and fermented wine, but also similar to brandy, berry-like feeling, and has a warm, slightly pointed or sour and spicy finish. After high dilution, the aftertaste is more comfortable. It's not as sweet as ethyl nonanoate. 

Used in food flavors, Such as whites, cheese, apples, coffee, apricots, gallons, brandy, cocoa, blackberries, round currants, coconuts, grapes, Kangluk, malt, nuts, tea rum, melons, peaches, plums, pineapples, In vanilla and other flavors, It is one of the most widely used spices for food. 

32 Trans-3-hexenoic acid ethyl ester. 

Sensory characteristics: fragrance, fruit aroma, similar to the aroma of pineapple. 

Used in imitation pineapple, passionflower, mango and other food flavors. 

33 Ethyl 3-hydroxycaproate. 

Sensory characteristics: colorless liquid. With strong fresh fruit and oil aromas, slightly fragrant. Lively and fruity with a small, prickly taste. 

It can be used to mix pineapple, strawberry, mango, passionflower and other flavors. It can also be used to improve the aroma of natural orange juice flavor. 

34 Ethyl 3-hydroxybutyrate. 

Sensory characteristics: colorless liquid. Aromas of orange juice and apples. 

Used to imitate oranges, apples, sweet oranges, strawberries and other food flavors. 

35 Ethyl isovalerate. 

Sensory characteristics: colorless liquid. It has diffusivity and permeability and aromas like wine, fruit and ether; at high dilution, it has a sweet apple-like aroma. At the normal dilution concentration, the taste feels like an apple. 

Used in apple, pineapple, cheese, rum and various nut flavors, especially in walnut and black walnut flavors. 

36 Ethyl acetylpropionate. 

Sensory characteristics: colorless liquid. The aroma is slightly green and sweet with ether and fruit-like aromas. Taste mild, like unripe apples. 

It is widely used in food apple essence, and also used in pineapple, round currant, rhubarb and so on. 

37 Ethyl 3-methylthiopropionate. 

Sensory characteristics: colorless liquid. It has a very strong, diffusive, onion-like aroma of sulfur and extremely diluted, pineapple-like fruit sweet aromas. 

Can be used in pineapple, passionflower and other flavors, because the substitute gas is very strong, the dosage should be careful. 

38 Ethyl 2-methyl butyrate. 

Sensory characteristics: colorless liquid. Intense, diffusive, irritating fruit-like aroma similar to apple peel, pineapple peel or immature plum peel. 

It can be used in imitation pineapple, strawberry, plum, sweet orange, litchi, passionflower essence. 

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39 Ethyl nonanoate. 

Sensory characteristics: colorless liquid. A hint of grease, fruit and nut-like aromas, with a wine-like finish. Taste grease, nut-like and obvious fruit-like feel, with a subtle rose flavor. 

Can be used in apple, apricot, grape, pear, Kangluk, coffee, wine, nuts and most berry food flavor and tobacco flavor. It is often used as a partial modifier of ethyl heptanate in essence. 

40 Ethyl octanoate. 

Sensory characteristics: colorless liquid. With fruit and wine sample, sweet aroma, similar to apricot, banana, pineapple, with a clear fruit aroma. 

Widely used in food flavors, such as apricot, apple, brandy, citrus fruit, cheese, grapes, nuts, pears, pineapple, rum, strawberries, bananas and other flavors.

41 3-phenyl glycidyl ethyl ester. 

Sensory characteristics: colorless to light yellow slightly viscous liquid. With warm, caramel-fruit aromas, taste sweet, like jam, similar to strawberry, plum aromas. 

Commonly used in food flavors, in addition to strawberries, but also used in a large number of berry flavor, miscellaneous fruit, caramel, syrup, white dessert, maple and other flavors. 

42 Ethyl propionate. 

Sensory characteristics: colorless liquid. Highly volatile, ether-like, fruit-like and rum aromas. Taste sweet, fruit and ether-like, like rum feeling. Taste in aqueous solution is very weak, there are similar apple, banana fruit taste. 

It is widely used in food flavors, such as rum, apple, banana, pear, pineapple, plum, whitewash, miscellaneous fruit and many other flavors. 

43 Ethyl salicylate. 

Sensory features: colorless liquid, solidified in cold weather. Rich, sweet, floral and fruit-like aromas, milder than methyl salicylate, more like acacia and stronger sweet flowers. Taste has a strong, fruit feeling, at the same concentration is not as burning as methyl salicylate. 

It is recommended to be used in imitating BlackBerry, blackcurrant, round currant, raspberry, strawberry, compound fruit flavor, as well as root beer or sandy soil flavor. It is often used as a modifier of methyl salicylate in tooth powder and holly flavor. 

44 Geranyl butyrate. 

Sensory characteristics: colorless liquid. With sweet, slightly strong fruit aromas, similar to apples, red roses, slightly greasy finish, the whole aroma is very pleasant. Taste sweet, strong, fruit feeling, slightly similar to apple, peach, wild strawberry aroma. 

It is widely used in food flavors, such as apple, cherry, pineapple, orange, strawberry and all kinds of compound fruit essence. Used with perilla oil to form a pear tone. 

45 Geranyl propionate. 

Sensory characteristics: colorless liquid. Sweet, warm, fruit and rose-like, resin and grape-like aromas, with leaves and flowers on the bottom, medium durability. The taste is sweet, slightly thicker, with a feeling of fruit and flowers and a slightly bitter finish. 

It can be used in apple, apricot, pear, pineapple, honey, compound plum and fruit flavor. 

46 Hexanal. 

Sensory characteristics: colorless liquid. Dissolved in ethanol, propylene glycol, oil like freshly cut grass and immature fruit aromas (similar to apples and berries), the spicy flavor before dilution is similar to acid whitening, oxidized to acid with rancidity. 

It is commonly used in imitation of Baicong, cheese, honey, rum and many fruit flavors. 

47 Trans-3-hexenoic acid. 

Sensory characteristics: colorless liquid, solid at low temperature. Has a diffused aroma of cheese, with some fruity aromas. 

Can be used for cheese, fruit, raspberry or other berry flavors. 

48 Caproic acid cis-3-hexene-1-ester. 

Sensory characteristics: colorless liquid. Strong, diffused fruit aromas, like pear and pineapple aromas. 

It can be used in raw pear, pineapple and mint flavor. 

49 N-hexanol. 

Sensory characteristics: colorless liquid. With wine, slight grease and fruit aromas, weaker than amyl alcohol, but the aroma is still close, hexanol seems to have a heavier greasy and fruity aroma. 

The proportion of flavors used in food is very low, and can be used in coconut, compound berries and all kinds of fruit flavors. 

50 Ethyl acetate. 

Sensory characteristics: colorless liquid. Sweet green fruit with berry and pear-like aromas, with hints of floral and green aromas. Sweet fruit aromas like berries and pears, pleasant when the concentration is lower than 40mg/Kg. 

Its green and sweet fruit aroma can be used to mix apple, banana, cherry, pear, pineapple, strawberry, raspberry, melon and mixed fruit flavor. Hexyl acetate is one of the most commonly used hexanol esters.

51 Hexyl butyrate. 

Sensory characteristics: colorless liquid. It has a strong, fruity, strong aroma, unlike some kind of fruity aroma mixed with immature fruit aromas. 

Used in imitation strawberry, cherry, pineapple, chocolate, cocoa berries and compound fruit aromas. Can give a certain intensity and freshness. 

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52 Hexanoic acid hexyl ester. 

Sensory characteristics: colorless liquid. The aroma is like fresh vegetables and slightly fruity, similar to vegetable bean flavor a little more. Dilute to 20 mg kg, taste sweet, green and some fruity taste. 

Used in fresh fruit flavors to increase fresh and green aromas. It is more suitable for imitating all kinds of berries, especially strawberry essence. 

53 β-cyclic citral. 

Sensory characteristics: colorless to light yellow liquid. Strong, floral, red berry, ionone-like aromas. 

It can be used in raspberry, strawberry, peach, tea and other food flavors and tobacco flavors. 

54 4-(p-hydroxyphenyl)-2-butanone. 

Sensory features: White fine needle or granular crystals. It has a very warm and sweet fruit aroma, which is like raspberry jam for a long time. Sweet fruit aroma, but not too strong, the concentration is less than 10 mg kg, it is difficult to show its characteristic aroma, is one of the fruit aroma fixing agents. 

Since it was found in raspberry juice, it has been used in food flavors. Raspberry, strawberry, peach, BlackBerry, blackcurrant, mixed fruit and other flavors can be used in raspberry, strawberry, peach, BlackBerry, blackcurrant, mixed fruit and so on. 

55 Isoamyl acetate. 

Sensory characteristics: colorless liquid. With obvious fresh fruit aroma, sweet and slightly prickly. After dilution, similar to pear, banana, apple aroma, taste sweet fruit, pear, fragrant lemon, overripe banana, apple and so on. 

Widely used in imitation pear, raspberry, strawberry, banana, caramel, coke, coconut, apple, cherry, cream soda, grape, white, peach, pineapple, rum, vanilla and other flavors. 

56 Isoamyl alcohol. 

Sensory characteristics: colorless oily liquid. It has a suffocating, unpleasant, coughing and disgusting aroma, which is highly diluted and transformed into pleasant fruit and wine aromas. After moderate dilution, there is a unique taste of brandy, which is similar to the flavor of brandy. 

In food flavors, it is often used to make apple, banana, chocolate, rum, whisky, brandy, koji and other spirits. 

57 Isobutyl butyrate. 

Sensory characteristics: colorless liquid. With strong, ether-like fruit aromas, sweet aromas of apricot, banana and pineapple; more pointed than isobutyl isobutyrate. Taste sweet, fruit taste, not very strong, but stronger than isoamyl acetate. 

It is widely used in food flavor, such as apricot, banana, peach, strawberry, miscellaneous fruit and so on. 

58 Isoamyl formate. 

Sensory characteristics: colorless liquid. It has obvious green fruit, sweet aroma, almost annoying finish, ether-like volatility, apple and wine-like head aromas, similar to blackcurrants and berries. Have pleasant, sweet fruit, wine sample is more like the aroma of apple. 

Often used in apple, apricot, banana, blackcurrant, cherry, pineapple, berry, strawberry and other flavors. 

59 Isoamyl caproate. 

Sensory characteristics: colorless liquid. Sharp spiny aromas of apple, banana and pineapple, as well as aromas of fresh fruit, apples and pineapple. 

Imitate apple, honey, raspberry, rum, pineapple, strawberry and other flavors. 

60 Isovalerate isoamyl ester. 

Sensory characteristics: colorless liquid. It has special fruit aromas, similar to ripe apples, or more like heavy apple aromas or fermented apple aromas when stored. Taste the feeling of fresh apple peel, but also like the aroma of raspberry. 

Widely used in food flavor, early used to imitate apple, wine, fudge, beverage, and later used to imitate apricot, banana, cherry, honey, peach, pineapple, mango, raspberry, strawberry, walnut and other flavors. Combined with other spices for cream soda, miscellaneous fruit, rum and vanilla essence, can also be used in round currant essence.

61 Isoamyl phenylacetate. 

Sensory characteristics: colorless oily liquid. Sweet, musk animal-like aroma is very long-lasting, with fruit and resin rhyme, similar to fresh cocoa beans. Products provided by different suppliers often have different aromas. 

Widely used in imitation white, chocolate, cocoa, honey, licorice, peach and other flavors. Because of its very slight beaver aroma, it has an interesting effect in cocoa essence. In addition, it also has the aroma of aroma, which is suitable for the fragrance of baked food. 

62 Isobutyl acetate. 

Sensory characteristics: colorless liquid. Has a highly diffusible, ether-like, similar to rum (fermentation) aroma, with a clear fruit flavor. A taste of sweet fruit in an aqueous solution. 

With a banana, pineapple, raspberry, pear flavor, very commonly used in food flavors. It is used as the main ingredient in imitating banana, whitening, grape, raspberry, strawberry and miscellaneous fruit flavor. 

63 Linalool propionate. 

Sensory characteristics: approximately colorless liquid. With fresh, very sweet aromas like lemon, lily and pear aromas. Medium persistence. The taste is sweet and fruity, similar to pears and pineapples. 

It is used as sweetener and fruit flavor in food flavors (such as banana, blackcurrant, red currant, orange, pear, pineapple, miscellaneous fruit, etc.). 

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64 Maltol. 

Sensory features: White crystal, market products are powdery. Strong petal sweet and fruity aromas. In the solid state, it emphasizes the sweet aroma of caramel, its solution is obviously like the aroma of pineapple, strawberry and jam, and its propylene glycol solution has the characteristics of strawberry. The phenylethanol dissolves into paste aroma with fruity aroma, and the aroma lasts well. Strong sweet fruit, jam, strawberry, pineapple aromas with caramel sweet notes. At the concentration of 20-100mg, the effect of caramel aroma was dominant, and the fruit aroma effect was pleasing at lower concentration. When combined with vanillin, jasmine aldehyde or other sweet spices, the taste was sweeter. Its fragrance can be felt at the concentration of 5mg/Kg. 

In food flavor, it is not only an important flavor component of pineapple and strawberry essence, but also used as sweetener in many other flavors, such as raspberry, peach, mango, passionflower, litchi, coffee, chocolate, white and so on. Tobacco flavors are also commonly used. 

65 Methyl o-aminobenzoate. 

Sensory features: colorless to light yellow liquid, with blue fluorescence or white to grass yellow crystal block. With stale fruit and dried flower aromas, similar to orange blossom and grape aromas, long-lasting, highly diluted with fresh and sweet aromas. Sweet grape-like fruity aroma with perfume-like characteristics. 

In food flavor, it is an important flavor of grape flavor, can also be used in a variety of berries, melons, honey, citrus and flower flavor, alcohol flavor can also be used, but the dosage should be careful. 

66 Methyl butyrate. 

Sensory characteristics: colorless and easy to flow liquid. It has a very diffusive, sharp, sweet, ether-like fruit aroma, diluted like an apple skin-like aroma, with a slight peach-like greasy finish. Its aqueous solution has a sweet but not strong taste. When diluted to a concentration lower than 100mg/Kg, it has a flavor similar to that of apple or banana or pineapple. 

It can be used in apple, banana, pineapple, melon, peach, rum, koji wine and other fruit flavors. 

67 Methyl caproate. 

Sensory characteristics: colorless liquid. Strong, ether-like, diffused, sweet pineapple and apricot aromas, not persistent sweet fruit aromas. But not very strong pineapple, apple, apricot type essence. 

Mainly used in strawberry, pineapple flavor, others can also be used in apple, raspberry, whitening, cream, cheese, honey and other flavors. 

68 Methyl octanoate. 

Sensory characteristics: colorless oily liquid. With strong wine aromas and fruit aromas like orange birch aromas, the aroma does not last long, with greasy fruit aromas, some orange aromas. 

It is used as a flavor enhancer in pineapple essence and can also be used in berry and citrus flavor formulations. 

69 Methyl cinnamate. 

Sensory characteristics: White to yellowish crystalline solid, cis body for liquid. With a strong fruit and ointment aroma, the fragrance lasts for a long time, the consequence of high dilution is more important than the ointment aroma, like strawberry aroma. Below the 20mg/Kg concentration, sweet fruit aromas resemble cherry and strawberry aromas. 

Trace used in white, cherry, strawberry, cream, grapes, peaches, plums, guava, vanilla and wine and mouthwash and other flavors. 

70 Methyl 2-methyl butyrate. 

Sensory characteristics: colorless liquid. With sharp, ether-like fruit aromas, not lasting. Sweet fruit with aromas of fermented and apple-like aromas when diluted below 20mg/Kg. 

Can be used in a small amount of pineapple, strawberry, apple and other fruit flavors.

71 Methyl nonyl ketone. 

Sensory features: colorless to yellowish liquid. Aromas of fruit, rose and orange, with hints of medicine and iris. The second has the scent of rancidity and sharp thorns. Taste oil, fruit, but also a sense of herbs, there is a slight coconut flavor. 

Used to imitate coconut, cheese, peach, walnut, catalpa lemon, orange, blackcurrant and other flavors. 

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72 3-methyl-3-phenyl glycidyl ethyl ester. 

Sensory characteristics: colorless to pale yellow liquid. Sweet, fruit, candy-like, warm aroma, with a distinct aroma similar to strawberry juice or strawberry jam, with a taste of sweet and obvious fruit, similar to strawberry and other berries, in aqueous solutions greater than 50mg/Kg. It has a stimulating or burning effect and can only be improved if used with appropriate sweeteners and modifiers. 

It is widely used in food flavor, not only in strawberry essence, but also in other berries, such as raspberry, round currant banana (as tone variation), peach, pineapple, coconut, licorice, wine, miscellaneous fruit and so on. 

73 Orange flower acetate. 

Sensory characteristics: colorless to light yellow oily liquid. Fruity and floral aromas with very sweet raspberry and rose characteristics, fresh and persistent aromas. When the concentration is lower than 10mg/Kg, it has a very sweet fruit aroma, like raspberry and citrus. The scent of perfume was revealed at higher concentration. 

It is often used in some sweet and fruity food flavors, such as citrus, orange, honey, raspberry and other fruit flavors. 

74 Cis-6-nonenol. 

Sensory features: colorless to yellowish liquid. Waxy melon and pumpkin-like aroma, highly diluted with the characteristics of melon aroma and aroma. 

Used to mix all kinds of melon flavor. 

75 N-nonyl alcohol. 

Sensory characteristics: colorless oily liquid. Strong, fresh rose petal-like greasy aromas, citrus-like fruit aromas, slightly fatty when undiluted, light rose-like aromas after high dilution, and fresh citrus-like aromas when the concentration is 1mg/Kg. 

Can be used in very small amounts of white, peach, apricot, pineapple, sweet orange and other citrus flavors. 

76 Naringenone. 

Sensory characteristics: light yellow to orange slightly viscous liquid, high purity crystal. It has a very strong fruit aroma, sweet citrus-like aroma, long-lasting aroma. Its aroma and aroma are very typical round pomelo peel aroma. There is a typical round pomelo aroma at the concentration of 3-5mg/Kg. 

It is mainly used to mix all kinds of citrus flavor, which can enhance and improve the aroma and aroma. 

77 γ-octyl lactone. 

Sensory features: colorless to yellowish oily liquid. With sweet herbaceous aroma and strong coconut aroma, with greasy aroma of black bean-like finish, long-lasting fragrance. The taste is sweet, with pleasant aromas like coconut and black beans with herbaceous aromas. 

Used in coconut and nut flavors, as well as in whites, cheese, vanilla, pineapple, caramel, molasses and rum. 

The combination of 85% methylcyclopentenone and 15% C-octyl lactone has coumarin-like aroma at the concentration of about 2mg/Kg. 

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78 Phenethyl isobutyrate. 

Sensory features: colorless to yellowish liquid. It has fresh fruit aroma and rose-like aroma, with emphasis on fruit aroma, which is fresher than phenylethyl butyrate and does not last long. When the concentration is below 20mg/Kg, it has pleasant fresh fruit aromas like strawberry and pineapple. 

It can be used in apple, peach, pineapple, strawberry, honey, cheese and all kinds of flower and fruit aromas. 

79 Phenethyl isovalerate. 

Sensory features: colorless to yellowish liquid. With strong fruit and rose leaf aromas, with mild ointment aromas, the aroma is more lasting. It has less herbal and tobacco flavor than phenylethyl valerate, and its aroma is fresh and dynamic. When the concentration was lower than 10mg/Kg, it had pleasant sweetness of fresh fruit. 

It is often used in peach, apricot, apple, pineapple, pear, round currant, honey and mixed fruit. 

80 Phenethyl butyrate. 

Sensory characteristics: colorless liquid. With sweet and clear rose-like aromas and flower and fruit aromas, the aroma does not last long. Poor quality or improper storage, there is often butyric acid odor. 

Can be used in strawberry, white, caramel, apple, peach, pineapple, honey, flower and other flavors.

81 α-terpineol. 

Sensory features: colorless. High quality. α-terpineol has the characteristic sweet scent of lilac and has a peach-like fragrance after dilution. Food grade specifications require very pure aroma. 

Can be used in lemon, white lemon, sweet, peach, apricot and berries and other fruit flavors, can also be used in nutmeg, cardamom, fennel, ginger and other spices. 

82 γ-undecanolactone. 

Sensory characteristics: colorless to yellowish viscous liquid. Has a strong peach-like fruit aroma, long-lasting aroma. The aroma was not very pleasant at high concentration, and when the concentration was lower than 20mg/Kg, it had obvious sweet peach aroma. Those of poor quality have a distinctly unpleasant greasy smell. 

Can be used to mix peach, apricot, plum, cherry, sweet-scented osmanthus, dairy products, passion fruit and other flavors. It is often used as a volatile ester in many fruit flavors. 

83 N-undecanal. 

Sensory characteristics: colorless to yellowish liquid, solid when cold. With pleasant flavor of fat wax and flowers, and with the characteristics of wood and orange peel, the fragrance is not lasting. High purity products have flower fat and fruit aroma, in the fragrance strip of the aftertaste stage often show sour odor and fat flavor. When the concentration was lower than 10mg/Kg, it had fresh citrus aroma, but when the concentration was high, the aroma was unpleasant. 

It can be used to mix lemon, sweet orange, white lemon, cucumber, honey and all kinds of compound fruit flavor.

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