Robertet's world class research labs were industry-leading pioneers in extracting from nature what had formerly only been available as synthetics. As a result, we can offer their extensive and diverse range of aroma chemicals, derived from natural materials, for use in almost any fragrance or flavour product. 

Ancient civilizations macerated vegetable materials in oils and used them for perfuming the skin. In the middle ages Arab scientists developed steam distillation techniques and in the 18th century concentrated alcohol was used to make tinctures. Solvent extraction was then widely used in the early 1900's.

 

Technological advances have meant that modern processes can now extract relatively pure single aroma chemicals or isolates from natural materials for use in fragrances and flavours for almost any product variant.

 

Cosmark offers a diverse range of natural isolates from Robertet S.A., world class suppliers of quality fragrances and natural isolates, based in in Grasse, France. Robertet's Research Laboratories were pioneers in extracting from nature what had formerly only been available as synthetics.

 

Below is a list of Robertet's natural isolates showing alternate names and suggested flavouring applications:

 

ACETIC ACID Butter, butterscotch, cheese, chocolate, grape, raspberry, rum, spice, strawberry, vinegar, wine.

 

ALDEHYDE C6 (Hexanol)

 

4-ALLYLANISOLE (Estragol/Methyl chavicol)

 

ANISALDEHYDE (4-Methoxybenzaldehyde) Vanilla, caramel.

 

BENZALDEHYDE (Bitter almond oil ex various Prunus kernels)Almond, berries, yellow fruits, cherry, pistachio, brandy, liquors, rum, vanilla spices.

 

BENZOIC ACID Main use in blackberries - cranberry and raspberry in particular - cinnamon, tea, apple, beer, bread products, cocoa and honey. Provides the astringent note in tea, the burnt effect in maple flavours and helps build the Beta Damascenone character in complex with other molecules.

 

BENZYL ACETATE Used in flavour compositions for apple, apricot, banana, butter, cherry, peach, pear, plum, pineapple, quince, raspberry, strawberry.

 

BENZYL ALCOHOL Floral and fruity type flavours in particular: blueberry, raspberry, loganberry, cherry, grape, honey, muscatel, orange, vanilla, nut, walnut.

 

BUTYL ACETATE (N-butyl acetate) Fruit flavours, especially apple, pear, banana; also useful in rum, whiskey, cognac or wine flavours.

 

BUTYL 2-METHYLBUTYRATE Fruit flavours, especially apple, banana, pear.

 

BUTYRIC ACID Fruit flavours, milk flavours, creams.

 

L-CARVONE (L-1-methyl-4-isopropanyl-6-cyclohexen-2-one) Mint flavours for chewing gums, candies, mouth wash.

 

CIS-3-HEXENOL Green notes, juice, berries.

 

CIS-3-HEXENYL ACETATE Red fruits, yellow fruits, banana. To give the green note and lift. Also useful for tomato, sweet pepper, pepper.

 

CIS-3-HEXENYL BUTYRATE Red fruits, exotic fruit.

 

CIS-3-HEXENYL HEXANOATE (Caproate) Red fruits, peach, passionfruit.

 

CIS-3-HEXENYL 2-HYDROXYPROPANOATE (Lactate)

 

CIS-3-HEXENYL ISOVALERATE (3-methylbutyrate) Apple and butter products

 

CIS-3-HEXENYL LACTATE Fruity notes, berries, notes with a juice character

 

CIS-3-HEXENYL 2-METHYLBUTYRATE Apples, strawberry and berries

 

CIS-3-HEXENYL 3-METHYLBUTYRATE

 

CIS-3-HEXENYL PROPIONATE Fresh, green, fruity, slightly waxy and vegetable like character. Useful in apple, strawberry, guava and other tropical fruits.

 

DIMETHYLANTHRANILATE (Methyl N-Methylanthranilate) Flowery and fruity notes, tangerine.

 

ESTRAGOL (Methyl chavicol/4-allylanisole) Berries, cranberry, anise, liquorice, spicy notes.

 

ETHYL ACETATE Banana, berries, brandy, grape, peach, pear.

 

ETHYL BENZOATE Yellow fruits, banana, berries, vanilla, nut, tobacco.

 

ETHYL BUTYRATE Fruit flavours, especially cherry, grape, orange, orange tutti frutti. Dairy flavours, especially butter, cheese and cream.

 

ETHYL ISOBUTYRATE Fruit flavours, especially cherry, grape, orange, tutti frutti. Dairy flavours, especially butter, cheese and cream.

 

ETHYL ISOVALERATE (Ethyl 3-methylbutyrate)Apple, grapefruit, citrus, cheese, rum and tobacco.

 

ETHYL LACTATE (Ethyl 2-hydroxypropanoate) Butter flavours, rum, strawberry, grapes.

 

ETHYL 2-METHYLBUTYRATE Fruit flavours, especially apple, pineapple, strawberry.

 

ETHYL PHENYLACETATE (Acetic acid, 2-phenylethyl ester) Honey, apricot, cherry, peach, butter, tobacco flavouring.

 

GERANIOL

 

GERANYL ACETATE In beverages, chewing gum, candy, baked goods and frozen desserts. Fruit flavours (apricot, strawberry) including citrus, and also tomato. Suggested use level: 500 to 1500 ppm.

 

GERANYL BUTYRATE Beverages, confectionery products, baked goods and frozen desserts. Fruit flavours including citrus. Suggested use level: 0.1 to 10 ppm.

GREEN KEY KF 1150Juices, all red berries and yellow fruits in particular. Gives green note and lift. Also very useful for tomato, sweet pepper, pepper.

 

GREEN KEY KF 85105 Green notes, juice, berries. Very useful for tomato, sweet pepper, pepper.

 

GREEN KEY KF 1 Green notes, juice, berries.

 

GREEN KEY ACETATE KF 1 Red fruits, banana.

 

GREEN COMPLEX 197 Green, oily, slightly fatty character, for green notes.

 

GREEN COMPLEX ACETATE 197 Brings a green pearlike and applelike character.

 

HEXANAL (C6 ALDEHYDE) Fatty, green, grassy, powerful, penetrating.

 

ISOAMYL ACETATE Banana, pear, raspberry, pineapple, apple, rum.

 

ISOAMYL ACETATE (SINGLE ISOMER) (3-methylbutyl acetate)

 

ISOAMYL ISOBUTYRATE Fruit flavours, especially apricot, pineapple, banana, peach and apple.

 

ISOAMYL ISOVALERATE (3-methylbutyl 3-methylbutyrate) Fruit flavours, especially apple, banana, peach and apricot; use level 1 to 250 ppm.

 

ISOBUTYL ACETATE Fruit flavours, especially apple, pear, banana and pineapple; also useful in rum, whiskey and wine flavours. Use level: 1 to 250 ppm.

 

ISOVALERIC ACID (3-methylbutyric acid)

 

LAEVO LINALOOL Floral notes, mango, exotic fruits, peach, apricot, chocolate.

 

MASSOIA LACTONE C10 Coconut, pineapple, caramel, strawberry as well as for the yellow fruits.

 

MENTHYL ACETATE Peppermint, spearmint, chocolate and cherry.

 

4-METHOXYBENZALDEHYDE (Anisaldehyde) Sweet, floral.

 

3-METHYLBUTYL ACETATE (pure isomer) (Isoamyl acetate) Fruit flavours, tutti frutti, apple, banana, pear.

 

3-METHYLBUTYL 3-METHYLBUTYRATE (Isoamyl isovalerate)

 

3-METHYLBUTYL 2-METHYLPROPANOATE (Isoamyl isobutyrate)

 

2-METHYLBUTYRIC ACID Fruit flavours, berries, in particular cranberry and hazelnut.

 

3-METHYLBUTYRIC ACID (Isovaleric acid) Fruit flavours - white bread, butter and milk flavours - mushroom, rum.

 

METHYL CHAVICOL (Estragol/Allylanisole)

 

METHYL CINNAMATE Strawberry, cherry, grape, yellow fruits, vanilla, mouth wash.

 

METHYL 2-HYDROXYBENZOATE (Methyl salicylate)

 

METHYL N-METHYLANTHRANILATE (Dimethylanthranilate)

 

METHYL 2-METHYLBUTYRATE Fruit flavours, especially strawberry and pineapple.

 

METHYL NONYL KETONE (2-undecanone) Strawberry, raspberry, red fruit in general, and also apple and pineapple.

 

METHYL SALICYLATE (Methyl 2-hydroxybenzoate) Medicinal notes, concord grape.

 

OCIMENE (CIS BETA) Mango flavours.

 

1-OCTANOL Citrus flavours and food flavours to provide a fatty note.

 

3-OCTANOL Red fruits, dry fruits, mushroom.

 

1-OCTYL ACETATE (Octyl acetate)

 

3-OCTYL ACETATE To add a floral note (rose, jasmine, neroli type) to fruit compounds, especially berries, tea and citrus flavours.

 

1-OCTYL BUTYRATE (Octyl butyrate) Background taste of fruit flavours, melon, apricot.

 

PHENYLACETIC ACID Honey, caramel, vanilla, chocolate, nuts and peanuts, and to give a sweet note to fruity flavours.

 

PHENYLETHYL ACETATE (2-phenylethyl acetate) Honey and cocoa compounds as well as sweet and floral notes.

 

PHENYLETHYL ALCOHOL (2-phenyl 1-ethanol) Honey and cocoa compounds as well as sweet and floral notes.

 

PHENYLETHYL HEXANOATE (caproate) (Hexanoic acid, 2-phenylethyl ester) Constituent of beer flavour.

 

PYRAZINE COMPLEX Adds a cooked note to a flavour. Chocolate, hazelnut, berries, peach.

 

RASPBERRY KETONE Very strong fruity molecules, raspberry flavour on dilution. Fruit and tobacco flavours.

 

STRAWBERRY FURANONE

 

TERPINENE-4-OL Citrus flavours, particularly lime; for tropical fruits and berry flavours.

 

THYMOL Aromatherapy and pharmaceutical products; chewing gums; in minute amount in mandarine, lemon, mint, the fruit notes in general, and spices.

 

TRANS-2-HEXENAL

2-UNDECANONE (Methyl nonyl ketone) Citrus, rose, iris.