A punchy, diffusive fruity ester with a pineapple-apple character and a green, slightly waxy edge. Opens sharp and juicy, quickly fading to a lighter sweet-fruit note typical of allyl esters.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 39.
Colorless liquid.
Insoluble in water. Miscible with alcohol and oils.
Fruity odor, somewhat Peach-Apricot-like, also resembling Apple.
Flavor in acidified aqueous sugar media: Apple-Apricot type.
Useful in imitation fruit flavors: Apple, Apricot, Pineapple and - in traces - in Butter flavors.
Produced from Allyl alcohol and n-Butyric acid by direct esterification (azeotropic conditions).