A warm, mildly sweet caramel-like aroma with a burnt-sugar and bready facet, reminiscent of toasted grain or freshly baked crust. Develops a slightly acrid, woody-phenolic undertone as it dries down. Used sparingly for gourmand, coffee, and caramel effects.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 581.
Colorless or pale yellowish, slightly oily liquid.
Miscible with water and alcohol, soluble in many flavor oils, but not in hydrocarbons (e.g. Terpenes).
Very mild, warm-oily, burnt odor. Chemically pure Furfuryl alcohol is - in the opinion of many observers - virtually odorless.
Warm, slightly caramellic taste, in higher concentration burning, yet somewhat creamy.
Occasionally used as a solvent in perfumery or in certain cosmetic preparations.
Used in flavor compositions for imitation Coffee, Butter, Butterscotch, Caramel, in fruit complexes, Brandy flavors, etc.
Produced by hydrogenation of Furfural.