A softened, acetylated form of carvacrol — retains the warm herbal-spicy character of oregano/thyme but with the harsh phenolic bite dampened into something smoother and more woody-balsamic. Dry, slightly sweet herbal facet with a subtle camphoraceous edge.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 241.
Colorless or pale yellowish liquid.
Insoluble in water, soluble in alcohol and oils.
Aromatic-mild odor, very tenacious and somewhat reminiscent of the odor of Carrot seed.
Occasionally used in perfume compositions for Fougére, Carnation, Clover, Sweet Williams, etc. as a modifier for other spicy notes. It seems to take the rough chemical character out of iso-Butyl- or Amyl salicylate in such compositions.
This ester is, to the author’s knowledge, not commonly used in flavor work.
Produced by acetylation of Carvacrol with Acetic anhydride.