Filbertone 1% TEC | Hazelnut Aroma Chemical

Product Name

Filbertone 1% TEC

CAS No.: 544-97-8 (Filbertone)

🟢 Difficulty: Intermediate

⏳ Lasting: Medium–High

🌸 Note: Heart / Base

Description

Filbertone 1% TEC is a 1% dilution of Filbertone in Triethyl Citrate (TEC), designed to make this powerful aroma material easier to handle and dose during fragrance formulation. Filbertone is known for its distinctive roasted hazelnut character, with rich nutty, creamy, slightly buttery and toasted facets. The 1% dilution provides better control when building gourmand and edible-style accords.

In perfumery, Filbertone is particularly valuable for creating hazelnut, roasted nut, praline, chocolate and gourmand effects. It can add depth and realism to sweet compositions and can also introduce a subtle toasted character into vanilla, caramel and coffee accords. Since the supplied material is already diluted to 1%, it is easier to incorporate gradually into formulas compared with neat Filbertone. The TEC carrier has relatively little impact on the overall odor profile and primarily assists handling and dilution.

Odor Profile

• Hazelnut-like

• Roasted

• Nutty

• Creamy

• Toasted

• Slightly buttery

• Warm

• Gourmand

Recommended Formulation Level (Educational guideline only)

• Trace: 0.5–2%

• General use: 2–10%

• High-impact accords: 10–25%

These are formulation guidelines for perfumers and are not IFRA limits.

Works Well With

• Ethyl Maltol

• Vanillin

• Ethyl Vanillin

• Maltol

• Coumarin

• Benzaldehyde

• Cocoa materials

• Coffee materials

• Caramel materials

• Praline accords

• Tonka Bean materials

• Sandalwood materials

Common Applications

• Fine Fragrance

• Attars

• Candles

• Soap

• Body Care

• Home Fragrance

• Gourmand Accords

• Hazelnut Accords

• Nutty Accords

• Chocolate Accords

• Coffee Accords

• Praline Accords

Perfumers' Tip

Because this is a 1% TEC dilution, it is much easier to dose than neat Filbertone. Use it with Ethyl Maltol, Vanillin and caramel materials to build a rich praline or hazelnut gourmand, or combine it with coffee and cocoa notes for a roasted confectionery effect.