A warm, softly spicy ester with a cinnamon-balsamic core wrapped in ripe, jammy fruit facets. Less fiery than cinnamic aldehyde — sweeter, rounder, with a faint apple-and-honey undertone that lingers into a mild balsamic drydown.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 271.
Colorless liquid.
Insoluble in water, soluble in alcohol, miscible with most perfume oils. Poorly soluble in propylene glycol.
Fresh, but delicately floral, rosy odor. Balsamic, almost sweet-tobacco-like undertones.
Used quite frequently in flavor compositions for imitation Apple, Apricot, Cherry, Chocolate, Grape, Maple, Nut, Peach, Pineapple, Plum, Spice, Strawberry, etc. Also in tobacco flavorings.
Interesting in perfume compositions of the light floral type, Peony, Magnolia, Sweet Pea, Freesia, and in Rose variations.
Produced by direct esterification of Cinnamic alcohol with iso-Valeric acid under azeotropic conditions.