A soft, sweet floral-balsamic salicylate with a creamy orchid-like character. Less green and airy than benzyl or amyl salicylate, with a rounder, slightly powdery warmth that lends body to floral accords.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 222.
Colorless, slightly oily liquid.
Insoluble in water and glycerine. Poorly soluble in propylene glycol, soluble in mineral oil, alcohol and oils.
Overall sweet, but somewhat harsh herbaceous-floral odor, generally described as resembling clover and orchid. However, the author finds that very few people — including perfumers — are familiar with the odor of fragrant orchids. The odor of this ester is less chemical in character than that of the iso-butyl ester, and upon extreme dilution, one can justly say that a fairly pleasant, green-floral odor appears.
Traces of this ester are occasionally used in flavor compositions mainly for rootbeer modifications, fruit blends, etc.
Excellent blender with iso-Amylsalicylate or even substituting for this in carnation types, fougeres, wallflower bases, etc. Blends well with iso-Bornyl acetate, coumarin, oakmoss, lavandin and related oils, ionones, cedarwood products, nitromusks, Peru balsam and many citrus oils.
Produced by direct esterification of iso-Butanol with salicylic acid under azeotropic conditions.