A soft, warm floral-balsamic material with a sweet cinnamic character and gentle spicy nuance. Rounder and more powdery than amyl cinnamic aldehyde, with a subtle jasmine-like floral undertone and a mild fruity facet.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 77.
Colorless oily liquid.
Soluble in alcohol and oils.
Mild oily-fruity and somewhat green odor with balsamic and faintly floral undertones.
Occasionally used in flavor compositions, for imitation Chocolate, Fruit and Honey flavors usually in traces only.
Finds but little use in perfumery, mainly as a modifier for floral-green components of Jasmin and other floral complexes.
Produced from Amylcinnamic alcohol and Acetic acid under azeotropic conditions.