A sweet, honeyed floral note with a rosy-jasmine facet and a soft balsamic warmth. Reminiscent of honey and beeswax with fruity undertones, it adds richness and natural sweetness to floral accords.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 49.
Colorless slightly viscous liquid.
Insoluble in water, miscible with alcohol and oils.
Sweet honeylike, but faint odor with sweet-fruity undertones and good tenacity. Less floral than the Phenoxy-ester.
Honey-like taste.
Finds limited use in perfumery as a component of "honey" bases (miel, etc.) along with other esters of Phenylacetic acid and Phenoxy acetic acid.
Used in flavor compositions as a modifier with other Phenylacetates in imitation Pineapple, Honey and various fruit or Rum flavors. Concentration up to 40 ppm in baked goods (finished products). Its honey-like aroma is also utilized in tobacco flavoring.
Produced by direct esterification of Allyl alcohol with Phenylacetic acid under azeotropic conditions.