A sharp, pungent pyridine-type odor with strong amine and fishy-animalic character. On dilution it takes on a nutty, roasted, faintly coffee-like nuance and can lend a dirty, skanky facet reminiscent of trace notes in civet or castoreum accords. Extremely powerful — used in trace amounts as an animalic booster.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 261.
Almost colorless oily liquid
Fresh-green, spicy-herbaceous Cassia-cinnamon type odor, more Cassia-like than the Diethyl acetal, yet less harsh than the aldehyde
May introduce Cinnamon type odor when used at a sufficiently high level of concentration.
Used as a lasting top note ingredient in many types of "modern" fragrances, not only in copies of successful French perfumes, but also in general as a novelty along with aldehydic-floral or Oriental-spicy or sweet-woody fragrance types. It forms interesting top notes with alifatic aldehydes in Rose-Jasmin fragrances, and gives pleasant variations of woody-oakmoss types.
By condensation of Cinnamic aldehyde with Methanol