A powerful fruity ester with a juicy pineapple and green tropical character, reminiscent of overripe pineapple flesh with a slightly waxy, oily undertone. Diffusive and long-lasting for a fruity note, it carries a subtly green, almost apple-skin facet that keeps it from turning cloying.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 43.
Colorless liquid.
Insoluble in water, miscible with alcohol, essential oils and flavor chemicals.
Rather weak, fatty-fruity odor of considerable tenacity.
Weak, Peach-Apricot type flavor in aqueous media. Its effect is more perceptible when this chemical is used as a trace modifier with more volatile flavor chemicals.
Probably not used in perfumery.
Used in flavor compositions, but rarely. Mostly as a modifier for Allyl cyclohexane propionate. Traces of the caproate tend to mellow and round-off the sharper taste of the propionate.
Produced by direct esterification of Allyl alcohol with Cyclohexane caproic acid under azeotropic conditions.