A soft, rosy-floral ester with a fresh green-fruity facet reminiscent of geranium and unripe pear. Smoother and less sharp than citronellyl acetate, with a slightly waxy, clean sweetness that fades to a mild leafy-rose undertone.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 289.
Colorless liquid.
Almost insoluble in water, soluble in alcohol and oils.
Fresh-fruity, sweet-rosy odor, richer, rounder than that of the acetate, also more berry-like, fruity.
In flavor compositions, it finds its way into Lemon and various fruit flavors. The concentration in baked goods can be about 20 ppm.
Used quite frequently, but in modest concentrations, in many floral fragrance types, Rose, Muguet, Neroli, etc. and in Citrus types, particularly with Bergamot or Bergamot-like chemicals. It has a pleasant effect upon Patchouli oil and is generally used as a modifier for the acetate, and for the esters of Linalool and Geraniol.
Produced by direct esterification of Citronellol with Propionic acid under azeotropic conditions, or with Propionic anhydride directly.