Suggestions for a marshmallow accord?

[WitchingWell]

To me, marshmallows just smell like stale vanilla lol but the marshmallow accord in perfumes is much more pleasant. Any tips on what goes into them besides vanillin?

 

[smellingsmells]

Probably ethyl maltol due to its characteristic sweets' smell. (I'm new to this and haven't actually smelled ethyl maltol before)

 

[Big L]

Veratraldehyde can help a lot. Other than that, I would say probably ethyl Vanillin, even more than ethyl Maltol.

 

[Flavorsthenfrags]

A small amount of heliotropin is good in marshmallow, and cyclotene can take it to a toasted marshmallow profile.

 

[AJ Dave]

Delete

 

[birdie]

I would try some ethyl vanillin, ethyl maltol, vanillin propylene glycol acetal, small amount of ethyl cyclopentenolone and minute amount of nutty quinoxolane to start.

 

[birdie]

I just made this up:
Ethyl vanillin 10% 32
vanillin propylene glycol acetal 33
ethyl maltol 20% 5
ECP 0.1 % 3
nutty quinoxolane 0.01% 7

It sure smells in that direction but to much ethyl maltol I think. Try this but ethyl maltol 1 or 2 and nutty Q 3. Should be fairly close.

 

[Sabin]

ethyl vanillin and ethyl maltol. i made a simple accord betweeen the two that smells close enough for me.

Ethyl Vanillin: 710
Ethyl Maltol: 290
1000

 

[celo]

isobutavan can help, along with maltol and vanillin

 

[Citroasis]

Ive been chasing the marshmallow accord for a long time now. The closest ive got to being "acceptable" (but by no means close to perfect) is using Pauls Sugar Base and then adding is very small amounts of anisicaldehyde, heliotropixN, bitter almond and Isobutavan.

Pauls Sugar base is a good starting point for a generic sweetener that smells transparent like sugar, but I also lowered his ethyl vanillin, coumarin... and then upped the vanillin ratio. And then by adding is very small amounts of the said materials above, it gave it a slight gourmand powdery'ness like an uncooked marshmallow, and the isobutavan creamed things up ever so slightly.

Not a perfect accord, but it does give me impressions of opening a bag of marshmallows.

 

[Emanuel76]

How are you going to obtain that bone-dry chalky texture?

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[mnitabach]

How are you going to obtain that bone-dry chalky texture?

View attachment 335696​

Marshmallows that are fresh & not stale (or intentionally dehydrated) are neither bone-dry nor chalky. Based on the photo you posted I suspect you are confusing marshmallow & meringue.

 

[Emanuel76]

Marshmallows that are fresh & not stale (or intentionally dehydrated) are neither bone-dry nor chalky. Based on the photo you posted I suspect you are confusing marshmallow & meringue.

Uh! For both Marshmallow and Meringue we have the same word (Bezea), which define the same product. We do not have different words.
But, it seems Bezea is in fact Meringue, indeed.

So, Marshmallows are soft as, let's say, Macarons?

 

[mnitabach]

Uh! For both Marshmallow and Meringue we have the same word (Bezea), which define the same product. We do not have different words.
But, it seems Bezea is in fact Meringue, indeed.

So, Marshmallows are soft as, let's say, Macarons?

A fresh marshmallow should be uniformly soft & pliable with only a very slight difference in texture between the surface & interior (which differs from a macaron). Also, in relation to macarons, a marshmallow is substantially more elastic.

 

[mnitabach]

Uh! For both Marshmallow and Meringue we have the same word (Bezea), which define the same product. We do not have different words.
But, it seems Bezea is in fact Meringue, indeed.

So, Marshmallows are soft as, let's say, Macarons?

And BTW, meringue permits of a pretty wide range of softness/stiffness/crunchiness/dryness. Meringue eaten on its own as a cookie is generally baked slowly until it is dry, crunchy, chalky, but lacking maillard rxn browning (as in your photo). Meringue as part of a more elaborate baked structure, such as lemon meringue pie or tart, is generally baked at a higher temperature to induce maillard browning of the peaks on top, but for shorter time such that the body of the meringue is somewhat stiff but still pliable, not crunchy.

 

[mnitabach]

OK, now I want to eat some macarons, meringue cookies, and lemon meringue pie.

 

[jfrater]

Uh! For both Marshmallow and Meringue we have the same word (Bezea), which define the same product. We do not have different words.
But, it seems Bezea is in fact Meringue, indeed.

So, Marshmallows are soft as, let's say, Macarons?

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This little video shows you what the texture is:

It is it soft and squishy. Made with gelatine (a material extracted from the hoofs of cows). In some nations (Australia, New Zealand I know for sure) it is made into the shape of an egg and dipped in chocolate for Easter.

 

[Emanuel76]

It's all clear now.
Thank you!

But, anyway, I'm still curious if a Meringue-like dry texture is achievable. 😋