A warm, sweet-balsamic fruity note reminiscent of cooked stone fruit and cinnamon bark, with a soft honeyed-plum facet. Reads as a rounded fruity-spicy accent with subtle powdery warmth on drydown.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 194.
Colorless or pale yellowish liquid.
Insoluble in water, soluble in alcohol and oils.
Musty-floral odor, between the herbaceous and the floral, sweet and slightly green.
Herbaceous-winey, slightly spicy taste in concentrations below 20 ppm.
Has been suggested for use in perfumes as a modifier in Fougéres, Lavender compositions, etc., but is not regularly available, and has not achieved much interest among perfumers.
Could find some use in imitation Whisky, Brandy and similar flavors.
Produced by esterification of 2-Furacrylic acid with n-Butanol. The acid is obtained from Furfural by Perkins reaction.