Allyl Caproate, with the CAS number 123-68-2, is a synthetic aroma chemical commonly used in perfumery for its fruity and sweet characteristics, reminiscent of apple and pear. It is often employed in fruity and floral compositions, where it can enhance the overall freshness and add a juicy quality to the scent profile. In formulations, Allyl Caproate typically serves as a top note, contributing to the initial impression of the fragrance. Its volatility allows it to evaporate quickly, making it suitable for use in lighter, more ephemeral scents. While it is generally considered safe for use in cosmetics and fragrances, it is important for formulators to be aware of any potential regulatory restrictions, as is the case with many synthetic aroma chemicals. As with all fragrance ingredients, proper usage levels should be adhered to, and safety assessments should be conducted to ensure compliance with relevant guidelines. Allyl Caproate is not widely recognized as a common allergen, but as with any synthetic compound, individual sensitivities may vary. — AI-generated summary, 2026-09-02.
Intensely fruity ester with a bright, juicy pineapple character underpinned by a green, slightly waxy nuance. Diffusive and sweet on top, quickly evaporating to a softer tropical-fruit trail reminiscent of unripe pineapple skin.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 |
|---|---|---|
| CHAMPAGNE | — | 1–5% |
| CHAMPAGNE FRAGRANCE | — | 1–5% |
| BANANA | — | — |
| PINEAPPLE NATPOP | — | — |
Perfume and Flavor Chemicals, page 40.
Colorless liquid.
Almost insoluble in water, miscible with alcohol, essential oils and perfume and flavor chemicals.
Slightly pungent, fatty-fruity odor reminiscent of Pineapple, Rum, Arak, remotely of Peach. Less ethereal, but more natural Pineapple-like than Methyl caproate.
Fruity-fatty and vinous-sweet, Pineapple-like taste. Aqueous solutions of about 20 to 50 ppm should not show a pungent taste.
The ester finds some use in perfumery as part of a fruity topnote complex in fragrance types such as Miss Dior, Intimate, Cabochard, Ma Griffe, etc. In combination with green and mossy notes, it may form a characteristic part of such fragrance types. It also tends to round off the predominant Aldehyde-notes in combination with Styrallyl esters.
Originally a flavor material, it has found extensive use in Apple, Apricot, Arak, Orange, Peach, Pineapple, Rum, Strawberry, “Tutti-frutti”, etc. It formed the major part of a “specialty” marketed under the name “Aldehyde C.20 - Pineapple”. Generally used as a modifier in fruit flavors (imitation). Concentration: up to 30 ppm in candy, and up to 200 ppm in chewing gum.