The floral, herbal notes of this ingredient can brighten fruit flavors,
tea and more.
John Wright; email@example.com
Linalool oxide occurs in two distinctly different structural guises in nature. The most
common structural form is based on a
five member, furan-like ring structure
(FEMA# 3746, CAS# 1365-19-1). The less
common form is based on a six member,
pyran-like structure (FEMA# 4593,
CAS# 14049-11-7). Both types of linalool
oxide exist as cis- and trans- isomers.
Despite the differences in structure, the
aromas of the different forms of linalool
oxide have a strong family resemblance.
The furan-based linalool oxide has a
floral character, somewhat reminiscent
of lavender, but this is dominated by the
profile of black tea. The pyran-based
linalool oxide is more obviously floral,
with less resemblance to tea. In flavors,
use of the furan-based linalool oxide is
Comparisons with other flavor materials are difficult because its character
is somewhat unique. Nevertheless, it is
interesting to compare linalool oxide to
linalool (FEMA# 2635, CAS# 78-70-6).
The floral note of the two chemicals is
somewhat similar, but linalool oxide is
notably brighter and much more herbal,
with a strong character of tea. In nature,
the two chemicals are often found together
and in many flavors a subtle combination
of the two can be extraordinarily effective.
In combinations, a good starting ratio is
two parts of linalool to one part of linalool
oxide, but the best ratio depends to some
extent on the flavor profile.
The dose rates given here are the levels of linalool oxide to be used in flavors
that are intended to be dosed at 0.05%
in a ready-to-drink taster, beverage or
is arguably even more effective. A level
of 5,000 ppm gives a slightly caricatured
effect, but it is very attractive.
Nectarine: Similar exaggerated
levels also work well in nectarine flavors,
although around 2,000 ppm is probably
preferable for a more natural profile.
Peach: Peach flavors are a little more
subtle and often more oriented toward
peach skin notes, so 500 ppm is the best
Cherry: Here the floral tea character is less dominant altogether and
100 ppm is all that is required for a useful, lifting effect.
Soursop: A level of 50 ppm is a good
initial level for soursop flavors. At this
level, the effect is subtle but distinctly
Pineapple: The impact of this ingredient in pineapple flavors is mainly to
increase realism and add subtly to the
fresh juice character at levels around
Banana: The effect and the optimum level, around 50 ppm, are similar
in banana flavors.
Guava: The level of use of linalool
oxide in guava flavors can vary radically,
but lower levels are best, in the region
of 20 ppm.
Stone Fruit Flavors
Apricot: Linalool is widely used at high
levels in apricot flavors but linalool oxide
Tropical Fruit Flavors
Papaya: Very high levels can be used
in papaya flavors, but linalool oxide is best
used in combination with linalool at levels
in the region of 2,000 ppm.
Lychee: The floral note in lychee
flavors is important, but more subtle and
200 ppm is a good level of addition.
Mangosteen: A level of 200 ppm of
linalool oxide has an interesting, brightening, effect in mangosteen flavors.
Mango: Mango flavors are also brightened by moderate additions of this
ingredient, starting at 100 ppm.
Passion Fruit: In both yellow and
purple styles of passion fruit flavors,
100 ppm also works well.
Grapefruit: From 500– 1,000 ppm
of linalool oxide brightens grapefruit
flavors and enhances the juice, as opposed
to peel, character.
Lemon and Lemon Lime: Low levels, in the region of 100 ppm, are better
in lemon, lemon lime flavors.
Orange and Tangerine: Modest
additions, from 20–50 ppm, work well
in orange juice flavors and add to the
impression of freshness.
Lime: The most common style of lime
flavors, those derived from distilled oil,
only need small additions of linalool oxide,
around 10 ppm, to add a little lift.