A sweet, fruity-floral aromachemical reminiscent of orange blossom and Concord grape, softer and less pungent than methyl anthranilate. It has a honeyed neroli character with a juicy fruity undertone that lends fullness to white-floral and petitgrain accords.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 173.
Colorless or very pale straw-colored liquid.
Almost insoluble in water, poorly soluble in propylene glycol, soluble in alcohol and oils.
Pronounced fruity, very sweet and deep (warm) odor, yet fresh and with only a faintly floral undertone.
It is an interesting modifier in Jasmin, Neroli and Orangeblossom fragrances, and lends tenacity, sweetness and richness to many types of floral or Oriental fragrances.
It is used quite extensively in flavor compositions, not only in the traditional Grape (American type) and Mandarin, but also in Cherry, Pineapple, Strawberry, Raspberry imitation flavors.
Produced by direct esterification of iso-Butyl-alcohol with Anthranilic acid under azeotropic conditions, or from Isatoic anhydride by reaction with e.g. Aluminium iso-Butoxide in iso-butylalcoholic solution.