A sweet, balsamic-fruity note with a distinct cinnamon-cassia character and soft floral facets. Reminiscent of ripe stone fruit and warm spice, with a honeyed, slightly powdery undertone that persists on the blotter.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 41.
Colorless or pale straw-colored, slightly viscous liquid.
Insoluble in water, soluble in alcohol and oils, almost insoluble in propylene glycol.
Weak, but tenacious Peach-Apricot type odor, winey, balsamic and somewhat Styrax-like.
Fruity-sweet, heavy Peach-Apricot flavor.
Could find use in perfume types such as 'Peachblossom' or Magnolia, etc.
Finds a little use in flavors, usually mere traces in fruit flavors.
Produced by direct esterification of Allyl alcohol with Cinnamic acid under azeotropic conditions.