A warm, sweet-anisic aromatic reminiscent of tarragon and basil, with a green herbal facet and a soft licorice-clove nuance. Rounder and less sharp than pure estragole, drifting into a subtly spicy, slightly balsamic herbal character.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 48.
Fatty-oily
Pineapple-fruity taste
This ester could find use in flavor compositions, although it is less versatile than the saturated ester (Allyl nonanoate).
In traces in Pineapple imitation as a modifier, and to introduce fruity-oily notes in Rum and Arak imitation flavors.
Produced by direct esterification of Allyl alcohol with Nonenoic acid, under azeotropic conditions.