BY JOHN WRIGHT,
The majority of uses of hexanal are in the obvious fruit
flavor realm, but it can also be helpful in other categories,
particularly nut flavors.
Hexanal (FEMA# 2557, CAS# 66-25-1), sometimes referred to as aldehyde C- 6, is a highly useful contributor to a veritable smorgasboard of green complexes. It adds an aspect of unripeness that can contribute significantly to the overall perception of freshness when it is used in
moderation. It is especially important to tailor the level to the effect that is
desired for each flavor profile, and my suggested levels of addition should
only be taken as a starting point. I am sure this is true for every article, but
it is especially true in this case.
Note that the dose rates given throughout this article are the levels suggested for use in flavors intended to be dosed at 0.05% in ready-to-drink
beverages or in a simple bouillon.