A fruity-green ester with a soft, slightly balsamic furan character. Ripe pear and apple-like nuances with a mild rummy, cognac-like sweetness and a faint nutty-cocoa undertone from the furan ring.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 83.
Colorless liquid, but may turn pale yellowish under storage.
Insoluble in water, miscible with alcohol, perfume and flavor materials.
Sweet-green, somewhat floral odor with a distinctly fruity note, sweet-caramellic undertone.
Rarely used in perfumery, probably as a trace component in Violet type fragrances or as a modifier-topnote material for fruity-green topnotes in modern fragrances.
Used in flavor compositions for imitation Chocolate, Coffee, Tutti-frutti, Whisky/Brandy, etc.
Produced from Furfurhydracrylic acid with iso-Amyl alcohol by direct esterification. The acid is obtained by hydrogenation of 2-Furanacrylic acid, which in turn is prepared from Furfural plus Malonic acid with Pyridine as a catalyst. Furfural is a common commercial chemical obtained by destructive oxidation of waste carbohydrates.