A warm, sweet-balsamic aromachemical with a rich vanilla-like phenolic character reminiscent of coniferous resin and clove. Related to vanillin and coniferyl alcohol, it adds a creamy, slightly smoky sweetness with woody-spicy facets that develop over time into a soft ambery drydown.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 293.
Colorless crystals.
Soluble in water, alcohol, glycerin, propylene glycol. Aqueous solutions are often of yellowish color. Alkaline solutions are yellow if pH is higher than 7.6 but colorless at lower pH.
Sweet-balsamic, pleasantly phenolic-spicy odor, somewhat reminiscent of the odor often encountered in 'old' iso-Eugenol. Also described as having an unmistakingly Maple-like odor, caramellic-sweet.
Sweet caramellic, Maple-like taste in aqueous media or in milk.
Suggested for use in flavor compositions, particularly in imitation Maple, Vanilla, etc. and in all types of Caramel, Butterscotch, Treacle, Butter-Rum, etc.
Produced from Coniferyl alcohol obtained from the natural glycoside Coniferin (= Laricin = Abietin). Synthesis from Vanillin is suggested in the literature (with Acetaldehyde in alkaline solution).