At the same time as the discovery of ethyl methylphenylglycidate (pseudo aldehyde C16, a product not identified among the natural constituents), hundreds of strawberry bases were marketed in which, in addition to this product and those mentioned at the beginning, many of these flavorings were used in various proportions:
Nerolin Bromelia, amyl butyrate, heliotropin, ethyl propionate, isobutyl butyrate, rum ether, vanillin, butyric acid, alpha ionone, raspberry bases, neroli essential oil, lemon, mint, enanthic ether, ethyl cinnamate, methyl salicylate, butter, and Iris.
The Maltol (corps pralines, palatone, veltol), a product identified in 1964 in the natural aroma of strawberry and prepared by synthesis, became available. The formulations acquired a different physiognomy because the massive quantities of aliphatic esters previously used gave way to more complex products making compounds with even higher yield than the previous bases.
And for example, it turned out formulas with the following constituents:
1. anethole, diacetyl, gamma undecalactone, beta-ionone, methyl salicylate, Methyl heptine carbonate, methyl anthranilate, methyl cinnamate, vanillin, benzyl acetate, methyl phenyl glycidate, acetic acid, maltol.
2. Ethyl lactate, ethyl methylphenylglycidate, ethyl valerianate, diacetyl, methyl amyl ketone, dipropyl ketone, cinnamyl isovalerate, maltol, ethyl vanillin, cinnamyl isobutyrate, gamma undecalactone, ethyl enanthate, and others.
These interesting formulations also use products not present in nature.
Other flavoring substances could however be used in such compositions and precisely the natural constituents: cuminic alcohol and anisyl formate.
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