Lemon Flavor descriptors

from Flavor creation, by John Wright, Allured

"Key profile descriptors for lemon include berry, citrus, floral, fruity, green, herbal, sharp, spicy and sulfury. Character recognition is derived from citral (citrus, lemos).  Nonanal (citrus, peely), together with perilla aldehyde (spicy, perilla), enhances the peely skin character of the flavor. Geraniol (floral, rose) and nerol are most commonly used to help increase the juicy aroma of the flavor. Geranyl acetate (floral, rose, fruity) and neryl acetate (floral, rose, fruity) enhance the citrus aroma. Methyl jasmonate (floral, jasmine) and its relative, methyl dihydrojasmonate (floral, jasmine)are extensively used. Linalool (floral, lavender) brightens the profile. For fruitiness, isobutyl acetate (fruity, banana). The fresh character is complex but green components, such as cis-3-hexenol (green, leaf) can be effective. Acetyl methyl carbinol (buttery) increases aroma. Citronellal (herbal, citronella) has a very strong aroma but, at low concentration, is very effective at increasing the overall depth and strength of a lemon flavor. Acetaldehyde (sharp, pungent) is excellent in juice or lemonade flavors. The catty character of 4.mentha-8-thiol-3-one (sulfury, catty) increses the juiciness and helps increase the performance of a confection flavor.