A soft, rosy-floral ester with a fresh, slightly fruity-green facet reminiscent of rose petals and geranium leaf. Cleaner and lighter than citronellyl acetate, with a subtle waxy-oily undertone that rounds out floral accords.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 283.
Colorless liquid.
Almost insoluble in water and propylene glycol, soluble in alcohol and oils.
Fresh, almost citrusy-rosy, intensely fruity and sweet odor, lighter than that of the n-Butyrate, not as warm or deep.
Fruity-rosy, somewhat Bergamot-like taste of modest sweetness.
Used in perfume compositions for Geranium, Rose, Muguet, Freesia, Peony, Acacia, Lilac, Hyacinth, Bergamot, etc. and as a modifier for lower esters of Citronellol in floral and fruity-floral, sweet fragrance types.
Used in flavor compositions for imitation Grape, Quince, Raspberry, Strawberry, Rose, and in a variety of floral flavor types.
Produced by direct esterification of Citronellol with iso-Butyric acid under azeotropic conditions, or with iso-Butyric anhydride.