A soft, fatty-fruity ester with a green-waxy character reminiscent of unripe pear skin and cucumber peel, lifted by a mild floral-aldehydic nuance. Diffusive but not sharp, adding a natural oily-fruit smoothness to compositions.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 101.
Colorless oily liquid.
Insoluble in water, soluble in alcohol and oils.
Somewhat fatty-green, oily and fruity, apricotlike odor with a faintly floral (rose) undertone. Pronounced brandylike, winey, herbaceous in high dilution, but becomes rather unpleasant, almost 'rubberlike' at high concentrations.
Probably not used very frequently in perfumes.
Finds extensive use in flavor compositions, where its high boiling point makes it an excellent fixative for rum and brandy flavors for hard candy, baked goods and other functional products the preparation of which involves heat. Many 'oil soluble' rum flavors contain this ester and owe their power to it.
Produced by direct esterification of iso-amyl alcohol with undecylenic acid (a product from castor oil distillation) under azeotropic conditions. The ester is extracted from the alkali washings with a volatile, non-polar, harmless solvent.