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
Other ingredients whose composition declares this material as a constituent. The percentage shown is the supplier-declared concentration in that parent.
| Ingredient | % | Range |
|---|---|---|
| C HAMPA GNE FRAGRANCE | — | 1–5% |
| CHAMPAGNE | — | 1–5% |
| Guava Base 270237 | — | 2.5–5% |
| Passion Fruit Base 109223 | — | 0.1–0.5% |
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.
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