A soft, creamy vanilla facet with a balsamic-sweet warmth, less foody and more refined than vanillin or ethyl vanillin. Shows a subtle powdery, slightly woody-phenolic edge that gives depth without the sugary intensity of ethyl vanillin.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 103.
Colorless oily liquid.
Almost insoluble in water, slightly soluble in alcohol, soluble in most oils.
Very faint balsamic-animal odor with floral undertones.
The title ester finds limited use in perfume compositions, occasionally in Oriental bases with Civet and Tolubalsam, or in novel creations where its fixative effect and peculiar, but rather faint odor can be utilized.
Produced from Vanillic acid and iso-Amyl-alcohol.