A soft fruity-floral ester with a rosy-geranium character wrapped in a waxy, slightly green sweetness. Reminiscent of ripe pear or plum skin over a citronellol-like rose petal note, without the sharpness of the free alcohol.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 283.
Colorless liquid.
Almost insoluble in water, soluble in alcohol and oils.
Intensely fruity, sweet and somewhat rosy, leafy (rose-petal-like) odor. Overall warm, deep and very pleasant. However, traces of free acid in deteriorated or poor-grade products completely ruin the odor picture.
Sweet, deep-rosy-fruity taste, reminiscent of Apple and Rose.
Used in perfume compositions for Muguet, Lavender, Rose (leaf-notes, Eglantine-notes, fruity Rose-notes, etc.), and as a modifier for lower esters of Citronellol.
Used in flavor compositions for imitation Apple, Banana, Cola, Honey, Pineapple, Plum, Prune, and in Rose and various floral types of flavor bases.
Produced by direct esterification of Citronellol with Butyric acid under azeotropic conditions, or with Butyric anhydride.