A soft, waxy-fruity ester with a mild rose-petal and green facet. Reminiscent of oily fruit skins with a subtle floral-fatty character, quiet and diffusive rather than sharp.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 226.
Almost colorless, oily liquid.
Insoluble in water, soluble in alcohol and oils, poorly soluble in propylene glycol.
Buttery-fatty, winey odor, reminiscent of brandy-residue.
Used in flavor compositions for imitation butter, apricot, cognac, brandy, rum, nut, etc.
Occasionally used in perfume compositions as a modifier for Costus oil and other Costus products, sometimes along with traces of Decalactone. It blends very well with the Ionones and most of the rosy smelling alcohols.
Concentrations are usually about 50-70 ppm in the finished product.
Produced by direct esterification of n-Butanol with undecylenic acid under azeotropic conditions.