A soft, waxy floral aroma reminiscent of jasmine and lily with a fatty, slightly green undertone. Warmer and rounder than hexyl cinnamic aldehyde, with a diffuse, muguet-like character that becomes creamier as it develops.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 182.
Pale yellowish, oily liquid.
Insoluble in water, poorly soluble in propylene glycol, soluble in alcohol and oils.
Green-oily-herbaceous odor, usually with a floral undertone.
In flavor compositions, the aldehyde finds some use for imitation fruit, nut, spice (cinnamon-types), partly as a fixative.
The aldehyde is used in perfumery not very widely as a modifier for the much more popular amyl derivative, and the hexyl derivative, both of which have milder, more versatile odors.
Produced by condensation of n-hexaldehyde with benzaldehyde.