Warm, spicy and distinctly cumin-like with an herbal-aromatic edge. Softer and less sweaty than cuminaldehyde, with a smoother, slightly phenolic-woody undertone that rounds out the raw spice character.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 312.
Colorless liquid.
Very poorly soluble in water, soluble in alcohol and oils.
Oily-spicy odor, suggestive of Dillseed or Caraway, but not pungent or sharp like Carvone.
Warm, almost burning, spicy-oily-woody taste.
Occasionally used in perfume compositions for its natural and warm-herbaceous-spicy effect, perceptible in the topnote and often through the dryout. Also used in the artistic duplication of certain floral notes, such as Mimosa and Cassie, particularly in connection with Methylionones.
Finds some use in flavor compositions, mainly Berry, Fruit, Spice and Liquor flavors.
Produced by reduction of Cuminaldehyde, the latter being produced from para-iso-Propyl benzoyl chloride plus Hexamethylene tetramine.