Warm, sweet almond-like aroma with a distinctive baked-bread and caramellic facet. Has a slightly woody, phenolic undertone reminiscent of toasted grain or freshly cut wood. Can turn harsh and solvent-like at higher concentrations.AI · claude-opus-4-7
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Other ingredients whose composition declares this material as a constituent. The percentage shown is the supplier-declared concentration in that parent.
| Ingredient | % | Range |
|---|---|---|
| AETOXYLON WHITE OUD OIL | — | — |
Perfume and Flavor Chemicals, page 580.
Colorless liquid which turns amber-colored, then dark brown when exposed to air and daylight.
Soluble in cold water, in hot water. Soluble in alcohol and most perfume and flavor oils, but not in hydrocarbons (terpenes, etc.).
Pungent, but sweet, bread-like, caramellic, cinnamon-almond-like odor of poor tenacity.
Sweet, bread-like, caramellic taste in proper dilution.
This aldehyde finds a little use in perfumery, mostly as a trace component in artificial essential oils and flower absolutes.
It is widely used in flavor compositions for imitation butter, butterscotch, caramel, coffee, bread, molasses, fruit, nut, cinnamon (cassia), brandy, rum, rye, etc.
Produced by hydrolysis, followed by dehydration of pentosane-rich plant material, such as corn cobs, peanut shells, oat hulls, etc.