The imitation of cherry aroma is very frequently and erroneously set in a similar way to that of black cherry as it exceeds the dosage of bitter almond (benzoic aldehyde).

While it is true that the note of benzoic aldehyde must be taken into account and clear that this should be modified by a good percentage of para toluic aldehyde (Methyl Benzaldehyde) or the mixture of o-m-p-toluic aldehydes in a ratio of 4:1 or 5:1 maximum and that the whole should not exceed 40% of the formula.

Such an approach is not always possible, however, given the qualification (according to the dispositions of 31 March 1965) "artificial" from the aromas thus devised.

Independently of this, there are certain analogies between the two imitations.

In a formulation of a certain success were added to the mixture of the aldehydes mentioned above:

ethyl and amyl butyrate, vanillin, methyl phenyl glycidate, benzyl acetate, ethyl enanthate, anisic aldehyde, anisyl acetate, cinnamic aldehyde, eugenol.

Also in this case was used a product (methyl phenyl glycidate \ aldehyde c16) not present in nature.

Not wanting to follow indications of this kind, the formulation becomes much more difficult and you have to follow the traditional patterns. Bitter almond, a complex of natural constituents of the raspberry, rose note, vanillin.

In addition to these products there are no other natural constituents very interesting for the cherry note.

The allyl benzoate is not sufficiently known from a toxicological point of view, the propionate and butyrate of Anisile, the formate and rodinyl isovalerianate, whose aroma is very similar to cherry have not been found in nature so far as this presence is very likely and finally as functional as the allyl isovalerianate. Cyclohexyl cinnamate and cyclohexyl formate have not been found in natural products.

Find here a common cherry accord developed by Bedoukian to present their Cerezoate (we’ll see that later) impact in the formulation.

Sources and informations:

1. Fulvio Ciccolo (2021)

2. Bedoukian research, inc ( https://bedoukian.com )

3. Aromatizzazione, G: Fenaroli