Warm, sweet-balsamic aroma reminiscent of cinnamon and cassia with a soft floral-powdery facet. Reads a bit like a rounded, honeyed spice with subtle almond-like nuances.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 141.
Yellowish plate crystals.
Insoluble in water, soluble in alcohol and oils. Also soluble in sulfuric acid solution.
Sweet, but rather pungent odor with a creamy-floral note.
Used in flavors, particularly in Chocolate, Cocoa, Cherry, Fruit, Nut, Vanilla, etc. - but usually at very low concentration.
Occasionally used in perfumery for Sweet Pea, in Appleblossom, etc., often in combination with Neroli and Hyacinth bases.
Produced by Claisen condensation of Benzaldehyde and Acetone.