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 1150
Juices, 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.