MS
Olive Tapenade Accord
by Mathieu Saint-Dizier
| Material | CAS # | Amount |
|---|---|---|
| Damascenone Total | 23696-85-7 | 2.00 |
| Guaiacol | 90-05-1 | 3.00 |
| Phenyl Acetaldehyde 50% | 101-48-4 | 4.00 |
| Alcohol C-6 Hexylic | 5.00 | |
| Alcohol C-9 Nonylic | 143-08-8 | 5.00 |
| Ethyl Methyl-2-Butyrate | 7452-79-1 | 5.00 |
| Ethyl Butyrate | 105-54-4 | 6.00 |
| Lime Oxide | 7392-19-0 | 6.00 |
| Ethyl Salicylate | 87-22-9 | 8.00 |
| Amyl Vinyl Carbinol | 3391-86-4 | 9.00 |
| Hexyl Acetate | 142-92-7 | 10.00 |
| Aldehyde C10 Decylic | 112-31-2 | 10.00 |
| Hexyl Butyrate | 2639-63-6 | 10.00 |
| Patchouli Oil | 8014-09-3 | 10.00 |
| Isoamyl Propionate | 105-68-0 | 10.00 |
| Methyl Hexyl Ketone | 111-13-7 | 12.00 |
| Decadienal 10% | 71077-31-1 | 20.00 |
| Hexenol-2-Trans | 6728-26-3 | 20.00 |
| Homofuronol 20% | 20.00 | |
| Peru Balsam Oil | 8007-00-9 | 25.00 |
| Oxyoctaline Formate | 65405-72-3 | 30.00 |
| Herbanate | 116126-82-0 | 40.00 |
| Safraleine | 54440-17-4 | 40.00 |
| Guaiacwood Oil Paraguay | 8016-23-7 | 50.00 |
| Ethyl Cinnamate | 103-36-6 | 50.00 |
| Copaiba Balsam Oil | 8001-61-4 | 70.00 |
| Florosa | 63500-71-0 | 80.00 |
| Dihydro Ionone Beta | 17283-81-7 | 440.00 |
| Total | 1000.00 | |
About the formula
Source: Archive Givaudan 2008 (SCRIBD) Black olive tapenade accord : Its taste is particular due to the combination of a fresh-fruity olive oil flavour accord and the spicy and salty aspect of dried black olives. Photo de Polina Tankilevitch: https://www.pexels.com/fr-fr/photo/pain-en-bois-bol-fruit-4109913/
Last Updated:
Dec 19, 2024
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