Extremely pungent, sharp green odor with an aggressive mustard-like, almost lachrymatory bite. On dilution it opens into a fruity-green facet reminiscent of unripe apple or pear skin with a metallic edge. Used only in trace amounts due to its intensity and skin-irritant character.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 45.
Colorless mobile liquid.
Slightly soluble in water, soluble in alcohol and oils.
Ethereal-fruity odor, slightly pungent and, in moist atmosphere, reminiscent of mustard.
This phenomenon may well be a result of instant hydrolysis of this fragile ester. For the above reason, it is not likely that this chemical will find much use in flavors.
Produced by direct esterification of allyl alcohol with formic acid under azeotropic conditions (water-carrier must be very low-boiling).