A sweet, fruity-floral material reminiscent of concord grape and orange blossom, softer and more musky-fruity than methyl anthranilate. Develops a slightly powdery, neroli-like character with a candied grape facet.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 65.
Colorless oily liquid.
Insoluble in water, soluble in alcohol and oils, very poorly soluble in propylene glycol.
Fruity-Plum-like, Ambre-Neroli type of odor. However, the odor type differs with the origin (manufacturer) of this chemical. Apparently, when it is chemically pure, it has very little odor. Its low odor level is improved by the addition of related, more volatile chemicals.
The taste is Plum-Grape like, quite penetrating.
Used, but rarely, in perfumes as a modifier for lower aliphatic anthranilates. It presents heavier effects, more tenacious, but less perceptible.
Occasionally used in flavors, for similar reasons as above, yet it seems to fortify the flavor power of the lower homologues.
Produced by direct esterification of iso-Amyl alcohol with anthranilic acid under azeotropic conditions or: from isatoic anhydride plus aluminium pentoxide (amyloxide).