A juicy, ripe fruit note reminiscent of pineapple and green apple with a soft, slightly green undertone. Rounder and less sharp than allyl caproate, with a clean, natural fruit character that persists longer than typical fruity esters.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 42.
Colorless liquid, almost insoluble in water, miscible with alcohol, essential oils and flavor chemicals, perfume materials, etc.
Almost insoluble in water, miscible with alcohol, essential oils and flavor chemicals, perfume materials, etc.
Pronounced mixed-fruity odor, sweet, lasting and less ethereal than the lower aliphatic acetates.
The flavor is overall fruity (tutti-frutti) with some resemblance to Pineapple, Peach and Apricot.
Could find use in perfumery as a softer fruity topnote — softer than Allyl caproate or Methyl phenyl carbinyl acetate, or as a modifier where other fruity materials are in use. Concentration would be about 0.5% to 2% in the perfume.
For imitation Pineapple flavors, this chemical could be used as a modifier with other Pineapple chemicals. Concentration in the finished consumer product would be about 10 ppm or less.
Produced by direct esterification of Allyl alcohol with Cyclohexaneacetic acid under azeotropic conditions.