A fruity-waxy ester with a distinct pineapple and cognac-like character, backed by a fatty, slightly soapy undertone. Opens bright and juicy with tropical facets, drying down to a greener, waxy-floral nuance.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 52.
Colorless oily liquid.
Insoluble in water, soluble in alcohol, miscible with essential oils, perfume and flavor materials.
Fatty, Coconut-Pineapple type odor, powerful Rum-like background, reminiscent of Rum-residue, heavy, oily-sweet.
Fatty Pineapple-like, sweet (in extreme dilution), nutlike taste, reminiscent of Cocoa-bean and Coconut.
Rarely, if ever, used in perfumes.
Useful in flavor compositions of fruity Rum type, nutty-coconutty imitation flavors, etc. Concentration will usually be a few ppm or less in the finished consumer product.
Produced by direct esterification of Allyl alcohol with Undecylenic acid under azeotropic conditions.