A fruity-floral ester with a waxy, slightly oily character reminiscent of pineapple and cognac layered over a soft rosy-green nuance. Diffusive and juicy on top, drying down to a mild waxy-fruity trail.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 48.
Colorless oily liquid.
Insoluble in water, soluble in alcohol, miscible with essential oils, perfume and flavor chemicals.
Fruity-winey, somewhat fatty-oily odor, resembling that of wine residue, cognac residue or the like.
In slightly acidified sugar solution, the taste is at the same time brandylike, Cognac, and Pineapple-fruity.
Apparently, this ester finds very little use in perfumery, although it could be applied with advantage as a topnote ingredient to round off aldehydic or overly green notes in modern fragrance types.
This chemical finds some use in flavor compositions, in imitation fruit flavors, artificial Cognac, Rum, Wine, and in artificial 'Cognac oil'. It is applied in mere traces.
Produced by direct esterification, from Allyl alcohol and Nonanoic acid, using azeotropic distillation to remove water.