An ester-type material with a light, fruity-sweet character reminiscent of ripe fruit skins and mild pineapple/apple facets typical of short-chain isobutyryl esters. Fast-flashing and relatively thin, without significant back-notes on the blotter.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 366.
Intensely yellow, oily liquid.
Slightly soluble in water, miscible with alcohol and oils. Soluble in propylene glycol and glycerin.
Sharp and pungent, fruity-buttery odor, sharper, fruitier and sweeter than that of the Di-n-butyryl, not as cheese-like.
Oily buttery, somewhat sweet-fruity taste in high dilution.
Has been suggested for use in flavor compositions, but it seems to lend a sharper, harsher, less natural note than what can be obtained with the Di-n-butyryl.
Produced by oxidation of iso-Butyroin (iso-Butyryl-iso-propyl carbinol).