Intensely green, sharp leaf-aldehyde with a piercing crushed-grass and unripe apple character. Extremely powerful and diffusive at trace levels, with a slightly fatty, cut-stem facet that fades quickly to a softer green fruitiness.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 661.
Colorless liquid.
Almost insoluble in water, soluble in alcohol, propylene glycol and most perfume and flavor oils.
Powerful green-fruity, pungent vegetable-like odor, pungent in high concentrations, almost acrylic-sharp, but pleasant fruity and fresh-green in dilutions below 0.1%.
This aldehyde finds even more use in flavor compositions, particularly in Strawberry, Banana, Apple, Apricot, Plum, Pear and many berry or fruit complexes. In Orange flavors it may introduce a much wanted lift to the freshness of such sweet flavor.
Used in perfume compositions as part of fresh-green, natural topnote complexes, often in delicately floral or fruity fragrance types, and in general as a fresh topnote in bases and artificial essential oils.
A special use is in Cucumber imitation flavor, also occasionally asked for in perfumes for hand-lotions, etc. It forms an important part of the natural aldehyde portion in the aroma of Cucumber.
1) by reduction of Hexenoic acid with Formic acid vapors over Manganese dioxide at 350° C. 2) by oxidation of the corresponding Hexenol. 3) by condensation of Acetaldehyde with n-Butyraldehyde.