Sweet, powdery anisic aroma reminiscent of hawthorn blossom and anise seed, with a soft almond-vanilla facet. Rounded and creamy in dilution, lending a floral-balsamic sweetness that bridges heart and drydown.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 108.
Colorless or pale yellowish liquid. Solidifies in the cold, melts at 2.5°C.
Soluble 0.3% in water, miscible with alcohol and oils, poorly soluble in propylene glycol and glycerin.
Intensely sweet floral, yet somewhat hay-like odor, generally described as Hawthorne-like.
Sweet herbaceous-spicy taste.
Very widely used in perfumery, only restricted because of its poor stability in alkali and in the presence of amines. Certain fragrance types may contain well over 10% of this aldehyde, while a few percent or less can introduce satisfactory effects in other types. It is an excellent companion to the sharper aldehydes, will round them off and reduce their pungency.
Occasionally used in flavor compositions where its sweetness makes it quite versatile: Anise, Apricot, Butter, Caramel, Cherry, Chocolate, Black Walnut, Nut, Peach, Raspberry, Strawberry, Spice, Vanilla, Walnut, and often as a modifier in Peppermint flavor combinations for chewing gum.
Produced from Anethole, or from Estragole (iso-Anethole), or from Cresol, or from para-Hydroxybenzaldehyde.