A sweet, warm fruity-balsamic aroma with pronounced caramellic and cocoa-like facets, edging into dried-fruit and lightly nutty territory. Reminiscent of stewed prunes or fig jam with a soft roasted nuance.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 195.
Colorless or pale straw-colored oily liquid.
Practically insoluble in water, soluble in alcohol and oils.
Fruity-winey, Brandy-like odor with bitter-woody undertones and moderate tenacity.
The taste is pungent unless concentration is lower than 50 ppm, dry-fruity, Brandy-like, sweet and slightly spicy at concentrations near 10 ppm.
This ester has been used in flavor compositions where fruity notes are combined with nut-like or 'pit-like' notes, e.g. Peach, Plum, Cherry, Almond, etc. but the use of this ester has been abandoned in most countries.
Produced by esterification of 2-Furanpropionic acid with iso-Butanol.