Extremely pungent, sulfurous top note reminiscent of mustard, horseradish and crushed cress. In heavy dilution it becomes a green, watery-vegetal facet useful for galbanum, watercress and mustard-seed effects; neat it is eye-watering and lachrymatory.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 224.
Colorless or very pale yellowish mobile liquid.
Insoluble in water, soluble in alcohol and oils.
Lacrymator. Sharp, pungent, green-vegetable odor. In dilution it is less sweet than the secondary-Butylester, but more natural than the n-Butylester.
Overall, this ester is of very little interest, but it has been suggested for use in flavor compositions for soups, dressings, sauces, spice blends, pickles, etc.
Suggested for use in flavor compositions for soups, dressings, sauces, spice blends, pickles, etc.
Produced from iso-Butylamine plus Carbon disulfide plus basic Lead acetate.