TABLE 2.
The top five most frequently identified chemicals in all flavour categories and the flavour/odour description from the Good Scents Company website.
| CAS | Chemical name | Organoleptic properties a | Avg % frequency (in all liquids) | # Flavour categories detected as a top 5 chemical | Top 5 chemical in fruit (F), confectionary (C); dessert (D) |
|---|---|---|---|---|---|
| 121-33-5 | Vanillin | Vanilla sweet creamy spicy phenolic milky | 45 | 14 | F, C, D |
| 4940-11-8 | Ethyl maltol | Sweet burnt sugar candy jam strawberry | 30 | 12 | F, C, D |
| 121-32-4 | Ethyl Vanillin | Sweet creamy vanilla smooth caramellic | 30 | 11 | C, D |
| 68527-74-2 | Vanillin propylene glycol acetal | Sweet vanilla creamy phenolic smoky powdery | 19 | 6 | D |
| 80-71-7 | Cyclotene | Caramellic maple | 14 | 4 | None |
a
The Good Scents Company Information System (Good Scents Company, 2021).