A sweet, balsamic anisic note with a soft floral-fruity character reminiscent of hawthorn and heliotrope. Powdery and slightly creamy, it bridges anise-like facets with delicate white-floral warmth.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 114.
Colorless liquid.
Sweet herbaceous-green, yet somewhat dry odor with a faintly musty, but not unpleasant undertone. Reminiscent of Vanilla beans (cured) with an exotic-floral background, much drier than the acetate.
Sweet and slightly spicy-green Vanillabean-like taste.
Useful in perfumes for Lilac, Heliotrope, Jasmin, Ylang-Ylang, Tuberose, Gardenia, etc.
Finds extensive use in flavor compositions for imitation Raspberry, Blackberry, Blackcurrant, Strawberry, Vanilla, Fruit, and in Licorice flavorings, etc.
Produced from Anisalcohol and Formic acid. The quality of the Anisalcohol is extremely important for the quality of Anisyl formate for flavors. Any trace of phenolic or cresylic odor can ruin the desirable flavor picture.