A soft, mildly fruity-buttery ester with a faint creamy-dairy nuance and a clear solvent character. In perfumery it is used more as a green solvent/carrier than a featured note, contributing a light, slightly milky lift rather than a distinct aroma.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 203.
Colorless liquid.
Slightly soluble in water, miscible with alcohol and oils.
Faint buttery-fruity odor with caramellic undertone.
Sweet buttery-caramellic taste, but very weak.
Used in flavor compositions for imitation Butter, various fruit flavors, Caramel, Treacle, Butterscotch, Rum, etc.