A soft, sweet-balsamic cinnamon note with a fruity, slightly floral facet reminiscent of ripe apple and plum. Less pungent and cleaner than cinnamic aldehyde, with a smooth spicy-warm character that rounds off into a mild powdery sweetness.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 264.
Colorless oily liquid.
Almost insoluble in water, soluble in alcohol and oils, poorly soluble in propylene glycol.
Fresh-fruity, mild-balsamic very sweet odor somewhat reminiscent of ripe banana with an added fragrance of plum.
Sweet, balsamic-fruity taste with a deep aroma of preserved fruit type.
Occasionally used in perfumes, e.g. fragrances for lipsticks, and in floral bases such as mimosa, cassie, magnolia. It is useful in oriental fragrance types and blends excellently with patchouli and sweet-woody fragrance materials.
Used in flavor compositions for imitation apple, banana, citrus, nut, walnut, grape, peach, pear, pineapple, strawberry, etc.
Produced by direct esterification of cinnamic alcohol with iso-butyric acid under azeotropic conditions.