A soft, sweet-balsamic ester with a warm cinnamon-honey character rounded by a jammy, apricot-like fruitiness. Less sharp than cinnamic aldehyde — smoother and more buttery, with a gentle spicy-floral warmth that lingers into the drydown.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 264.
Colorless liquid.
Almost insoluble in water, soluble in alcohol and oils.
Fruity-balsamic, rather faint, but actually heavy odor, resembling Phenylethyl butyrate, but less floral. The undertone is floral and rich, but the overall impression is fruity-balsamic.
Occasionally used in flavor compositions for imitation Orange, Citrus and Fruit (Tutti-frutti) flavors.
Useful in Sweet Pea, Muguet, Rose, Tuberose, and as a fixative in Citrus fragrances. Blends well with Labdanum, Styrax, Benzoin, Citronellol, Geraniol, Ionones, etc.
Produced by direct esterification of Cinnamic alcohol with n-Butyric acid under azeotropic conditions.