A soft, oily-fruity ester with a waxy green undercurrent and a mild floral sweetness reminiscent of pineapple skin and unripe apple. Rounder and less sharp than benzyl acetate, with a subtle balsamic-floral facet from the benzyl group.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 133.
Colorless liquid.
Insoluble in water, soluble in alcohol and oils.
Sweet, mild-fruity, slightly green odor, reminiscent of Apricot, but with a distinctly floral note.
Used in flavor compositions, mainly as a modifier, in imitation Pineapple, Apricot, etc. and in Tutti-frutti flavor.
Occasionally used in perfumes for modifying effect in Jasmin, Gardenia, Tuberose, Lily, etc. usually in combination with lower aliphatic esters of Benzyl alcohol.
Produced by direct esterification of Benzyl alcohol with Hexanoic acid under azeotropic conditions.