A soft, sweet floral-balsamic material with a jasmine-hyacinth character and a mildly waxy, powdery undertone. Rounder, quieter and more tenacious than amyl cinnamic aldehyde, it lends a creamy floral warmth without sharpness.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 72.
Colorless or almost colorless oily liquid.
Insoluble in water, soluble in alcohol and oils.
Very mild, oily-waxy-floral, sweet and pleasant, tenacious odor.
Used in trace amounts in chocolate flavor compositions.
Used in perfumes as a modifier for the aldehyde in floral fragrances. Introduces natural notes, but is very weak, unless accompanied by more volatile components of related odor type.
Produced from Amyl cinnamic aldehyde by heating with Benzyl alcohol in presence of NaOH. More commonly by Ponndorf reaction from Amyl cinnamic aldehyde.