FRESH CUT GRASS AROMA

The fresh, green aroma often associated with freshly cut grass or green leaves is a key element in many fragrances and flavours. This scent profile is primarily driven by two compounds: leaf alcohol and leaf aldehyde.

Leaf alcohol, chemically known as cis-3-Hexen-1-ol, is an unsaturated alcohol with a grassy aroma. It's often the first scent that comes to mind when we think of freshly cut grass or crushed green leaves. This compound is relatively stable, making it a popular choice in perfumes and flavours where a long-lasting, natural green note is desired.

On the other hand, leaf aldehyde, or cis-3-Hexenal, is an unsaturated aldehyde that gives off a sharper, more pungent green scent. It's known for its intense, crisp smell that adds a vivid burst of freshness to any fragrance. Due to its aldehyde group (-CHO), leaf aldehyde is more reactive than leaf alcohol, making it a powerful top note that can quickly catch your attention before mellowing into other aromas.

Interestingly, aldehydes are often formed from the oxidation of alcohols. In this context, leaf aldehyde can be seen as an oxidized version of leaf alcohol, which explains its increased reactivity and sharper scent profile.

But there are also other compounds that contribute to green aromas:

- Hexanal: This is an aldehyde with a green, slightly fruity scent often compared to freshly cut grass with a hint of apple. It is frequently used in creating green and apple-like flavours and fragrances.

- Cis-3-Hexenyl Acetate: This compound is an ester, and it is known for its fruity-green character. It’s often used in flavours to give a naturalistic touch to green notes and is prominent in perfumes where a fresh, fruity green scent is desired.

- Trans-2-Hexenal: Another aldehyde, this compound has a strong green, slightly spicy scent. It is commonly used in creating fresh, leafy green notes in both flavors and fragrances, particularly those that aim to evoke a sense of crispness and freshness.

Examples in Food and Drinks

Green notes are widely used in both food and beverages to enhance freshness and authenticity. In food, green notes are commonly used in apple-flavored products, where hexanal might be used to accentuate the fresh, just-bitten apple taste.

Leaf aldehyde is often used in manufactured salad dressings, giving a fresh, crisp taste to complement the greens. You might also find these compounds in products like green tea, where they add to the authentic, leafy flavor.

In cocktails, we often used these aromatic molecules at low thresholds (20 microliters/L, or similar) to impart a fresh note and lift up the other aromas in the mix. This subtle addition enhances the overall profile, giving products a lively, natural character without overwhelming the other components