A soft, sweet floral-fruity material reminiscent of orange blossom and neroli with a musky-balsamic undertone. Rounder, less grape-like than methyl anthranilate, with a gentle powdery persistence that lends a diffusive sweetness to floral bouquets. Works as a subtle fixative for white-floral and neroli accords.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 130.
Colorless oily liquid.
Insoluble in water, poorly soluble in propylene glycol, soluble in alcohol and oils.
Faint, but pleasant floral-citrusy odor, as always depending upon the quality of the ester, and the method of preparation.
It has been suggested for use in citrus fragrances as a 'Grapefruit' type modifier, and generally as a modifier for other citrus odors. Its low vapor pressure makes it an excellent fixative for the more volatile citrus materials. Certain floral fragrances can benefit from this particular note: Lily, Freesia, etc.
1) From methyl anthranilate and benzyl alcohol (Trans-esterification). 2) From methyl anthranilate and benzyl acetate (Cross-esterification). 3) From phthalimide and sodium hydroxide solution plus benzyl alcohol, then treatment with sodium hypochlorite. 4) From isatoic anhydride and benzyl alcohol. The latter method is said to produce the highest perfumery quality ester.