A sweet floral-fruity note with a distinct orange-blossom and neroli character, softer and more fruity than methyl anthranilate. Develops a faintly grape-like, concord-juice facet with a musky, powdery drydown.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 172.
Colorless or very pale straw-colored liquid.
Almost insoluble in water, soluble in alcohol and oils.
Mild, sweet-fruity-floral odor including the inevitable Orangeblossom theme, but overall flat and not as fresh in its type as the iso-Butylester.
The ester also finds use in flavor compositions for imitation Grape, Mandarin, Pineapple, Strawberry and Banana.
Suggested for use in perfume compositions, mainly in Orangeblossom (as a modifier for lower homologues), Chypre, Oriental fragrances, Narcisse bases, etc.
Being a comparatively powerful flavor chemical, it usually enters at concentrations around 10 ppm in the finished product.
Produced by direct esterification of n-Butyl-alcohol with Anthranilic acid under azeotropic conditions. Newer methods include the reaction of Isatoic anhydride with a Butoxide in alcoholic solution.