Sweet, creamy-balsamic aroma with a strong vanilla-like character and a floral hawthorn nuance. Underneath there's a soft almondy, slightly powdery facet that lends warmth to gourmand and floral accords.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 18.
Colorless crystals or fused crystalline mass.
Heavier than water, practically insoluble in water. Miscible with oils, soluble in alcohol.
Sweet, but somewhat harsh, haylike odor with floral-animal notes. Suggestive of Haw- thorne, Mimosa, Heliotrope, etc.
Used in woody-floral fragrances such as Cassie, Mimosa, Fougére, Chypre, New-Mown Hay, in herbaceous citrus types, etc.
For Butter, Caramel, Chocolate, Fruit, Nut, Vanilla, etc. Also in Tobacco flavoring, “tobacco sauce”, etc.
Produced from Anisole plus Acetyl chloride