A soft, sweet floral-honey aroma with a rosy, slightly fruity character reminiscent of ripe stone fruit and jasmine petals. Iso-amyl phenylacetate is milder and more diffusive than benzyl or methyl phenylacetate, lending a natural, honeyed sweetness that rounds floral accords without the sharpness of the methyl ester.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 95.
Colorless oily liquid.
Insoluble in water, soluble in alcohol and oils.
Sweet and very tenacious, musky-animal odor with a fruity-balsamic undertone reminiscent of fresh Cocoa beans.
Finds extensive use in flavor compositions for imitation Butter, Chocolate, Cocoa, Honey, Licorice, Peach, etc.
Used in Carnation and other perfume compositions for its sweetness, fruity, almost rosy notes, delicate floralness and good performance in talcum and other functional products.
With traces of Castoreum it introduces interesting effects in Cocoa, and with Anethole it gives naturalness to Licorice flavoring. Due to its high boiling point, it performs excellently in baked goods.
Produced from iso-Amyl alcohol and Phenyl-acetic acid by direct esterification under azeotropic conditions.