A powerful, diffusive fruity-green aroma chemical with a distinct cognac and rum-like character. Reminiscent of pineapple, unripe apple, and tropical fruit with a slightly herbaceous furan-tinged edge. Rounds into a warm, boozy fruit note over time.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 46.
Colorless or pale straw-colored liquid. Darkens when exposed to daylight or air.
Very slightly soluble in water, miscible with alcohol, essential oils, flavor chemicals, and soluble in propylene glycol.
Caramellic-fruity odor, often classified as 'jam-like' or 'cooked-preserve-like', reminiscent of canned, syrupy fruit.
Fruity-pineapple-strawberry-like flavor with a distinct note toward the caramellic (according to purity of the chemical).
Useful in flavors for imitation pineapple, strawberry, mango, etc. in traces (mostly less than 1 ppm in the finished food). Interesting in imitation or 'reconditioned' coffee flavor.