A pungent, sharp alcoholic-solvent odor reminiscent of fusel oils and rubbing alcohol, with a faintly sweet, vinous undertone. Not a perfumery odorant in the traditional sense — used as a solvent or intermediate rather than for its scent, which is harsh and quickly dissipating.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 168.
Colorless, slightly oily liquid.
Soluble in water, miscible with alcohol and oils.
Mild fusel-like odor, more volatile and more choking than fusel oil itself. Although somewhat winey in character, its odor is really nondescript, rather chemical.
Used in flavor compositions for imitation Butter, Cream, Fruit, Liquor, Rum, Whisky, etc.
Concentrations may be up to 35 ppm in the finished product.
Produced from (earlier isolated from fusel oil) (many methods) e.g.: Starting from Ethane via Ethanol to Acetaldehyde - Aldol - Croton-aldehyde and finally Butanol. Or by fermentation of Glycerin by selected bacillus.