A warm, balsamic-floral aroma with a soft cinnamon-like character and a honeyed floral undertone reminiscent of hyacinth and lilac. Less sharp than cinnamic aldehyde, with a smoother, sweeter, slightly fruity facet.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 267.
Colorless, slightly oily liquid.
Insoluble in water, soluble in alcohol and oils.
Green-herbaceous, yet 'cinnamic' odor, balsamic, but more 'dry'-fruity than the higher cinnamates. Powerful and of good tenacity.
Used in trace amounts in flavor compositions, particularly Apple, Banana, Cherry, Pear, Spice, etc.
An interesting item in perfume compositions. Blends excellently with Patchouli and 'heavy' woody materials, good effects in Chypre and Oriental fragrance types. Very good stability under normal conditions in functional products.
It is particularly interesting in imitation Banana, where it can produce true-to-Nature notes if used discretely, and perhaps in combination with Mimosa absolute, also in traces.
1) from Cinnamic alcohol plus Carbon monoxide under pressure. 2) from Cinnamic alcohol, Acetic anhydride and Formic acid.