A soft fruity-balsamic ester with a gentle waxy-oily body and a faint cinnamic warmth in the background. Mildly sweet with a green, pear-like nuance, it lacks the sharp cinnamon bite of cinnamic aldehyde and instead reads as a rounded, honeyed fruit note.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 265.
Colorless, slightly oily liquid.
Insoluble in water, poorly soluble in propylene glycol, soluble in alcohol and oils.
Fruity-green, slightly spicy, sweet and warm odor, remotely reminiscent of Banana and Mango.
Sweet, deep-fruity, somewhat dry taste with a mild-spicy undertone.
Rarely used in perfumery, occasionally used in flavor compositions as a modifier for heavy-fruity compositions, not only Banana, but Plum, Pineapple, etc. and certain types of Polynesian-fruit blends.
Produced by direct esterification of Cinnamic alcohol with Caproic acid under azeotropic conditions.