Peanut accord - thoughts?

[JohnnyMilz]

I'm interested in making a peanut accord. Not sugary peanut butter. Just straight peanut.

After burying my nose in a jar of all-natural peanut butter and meditating to the olfaction gods, I found some links between facets I was sniffing and the perfumery materials I own:
1. Oily nuttiness => ambrette seed
2. Roasted nuttiness => trimethyl pyrazine
3. Non-vanilla, non-coumarin, non-maltol Sweetness => Levistamel + Acetal
4. Sweet musky nutty/woodiness => Haitian vetiver
5. Faint trace of a cumin-like spice: cuminaldehyde + trace of Cashmeran
6. Faint salty, metallic, urea-like oiliness=> saffron + celery seed + Maritima
7. The idea of a peanut shell / husk => Tabanon

I ended up trying the following accord listed (below). To my nose it’s not bad for a first try. My main critique of the accord is that it’s mostly ambrette seed. This is unsatisfying for two reasons: (1) expense, and (2) triviality of the illusion. My other issue with the accord is that it doesn't smell quite well blended yet. Lastly, one ingredient is a tincture (saffron), so your mileage may vary. Thoughts?

 

[pkiler]

http://www.thegoodscentscompany.com/odor/peanut.html

 

[pkiler]

Have you researched Peanut butter by GCMS?

Where is the fatty notes in your formula?

What about Methyl or Ethyl Oleate?
THAT would be the majority of your formula, instead of Ambrette seed.

https://www.entechinst.com/document-library/chromatograms/peanut-butter-analysis-by-vase-gcms

https://www.sigmaaldrich.com/US/en/...ion/gc-analysis-of-pyrazines-in-peanut-butter

https://www.sigmaaldrich.com/US/en/...ysis-for-food-and-beverage/gc-fattyacids-nuts

 

[Flavorsthenfrags]

These are materials typically used for a compounded peanut flavor. 2,5 dimethyl pyrazine for the raw nut character. 2-ethyl-3,5 or 6 dimethyl pyrazine for the more roasted, slightly chocolate nut character. Cyclotene and furaneol for brown, sweet. acetoin and vanillin will lean more towards peanut butter. 2,4 decadienal will impart oily and fried notes. phenylacetaldehyde is good for realism in a raw peanut.

 

[JohnnyMilz]

Have you researched Peanut butter by GCMS?

Where is the fatty notes in your formula?

What about Methyl or Ethyl Oleate?
THAT would be the majority of your formula, instead of Ambrette seed.

https://www.entechinst.com/document-library/chromatograms/peanut-butter-analysis-by-vase-gcms

https://www.sigmaaldrich.com/US/en/...ion/gc-analysis-of-pyrazines-in-peanut-butter

https://www.sigmaaldrich.com/US/en/...ysis-for-food-and-beverage/gc-fattyacids-nuts

Thanks Paul! I really like the suggestion of fatty materials. I haven't learned that many fatty materials yet. This exercise exposed that, thank you for pointing that out. And thanks for the links to the GC-MS sources as well.

 

[JohnnyMilz]

These are materials typically used for a compounded peanut flavor. 2,5 dimethyl pyrazine for the raw nut character. 2-ethyl-3,5 or 6 dimethyl pyrazine for the more roasted, slightly chocolate nut character. Cyclotene and furaneol for brown, sweet. acetoin and vanillin will lean more towards peanut butter. 2,4 decadienal will impart oily and fried notes. phenylacetaldehyde is good for realism in a raw peanut.

Thanks!!

 

[perfumum]

Thanks!!

How did you get on with it? I missed this post but here was what I used in my Peanut accord:
2,4 decadienal (later substituted for a skin fragrance)
2-ethyl pyrazine (actually, the picture here gives it away, haha)
2,5 and 2,6 DM pyrazine (the workhorses!)
2-Acetyl 3,5 Dimethyl pyrazine
Little amounts of almond pyrazine
And then as flavorsthenfrags points out, the sweet caramelised aspects: maple lactone/cyclotene, ethyl cyclopentenone, caramel pentadione.
I alse used methyl linolenate for the oiliness, which is one of the more commercially available versions of the oleates paul was talking about.
Tabanon is ok too


I would personally not try to make your peanut accord with too many things form extremely diverse and unrelated categories (like marine)
or Levistamel (a bit herbal imo)