An extremely sharp, pungent low-molecular-weight aldehyde with a suffocating green, slightly nutty-cocoa character at the top. In heavy dilution it takes on a rounder, fatty-cereal aspect reminiscent of unripe apple skin and malt, but neat it is acrid and almost unpleasant.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 228.
Colorless liquid.
Soluble 6° in water, miscible with alcohol and oils.
Very diffusive, penetrating, pungent-irritating odor. Only in extreme dilution will truly fruity, banana-like, green-fresh odor become perceptible.
Widely used in flavor compositions for imitation banana, butter, caramel (butterscotch), brandy, fruit (tutti-frutti), liquor, nut, etc.
Concentration in the finished product may be as high as 4 to 5 ppm, but is in many cases much lower.
1) from n-Butanol vapors by catalytic oxidation. 2) from Crotonaldehyde by catalytic hydrogenation.