A mild, sweet-fruity ester with a soft waxy-green character reminiscent of unripe apple skin and pear, backed by a faint ethereal cognac nuance. Fairly quiet and diffuse rather than sharp — sits as a rounding note rather than a lead.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 370.
Colorless oily liquid.
Almost insoluble in water, soluble in alcohol and oils.
Quite powerful, fruity, pear-like odor.
The ester has occasionally found use in perfume compositions, mainly as a modifier in fruity notes, winey topnote bases, etc.
This ester has been suggested for use in flavor compositions but it is not sufficiently stable that it can become very popular.
Produced from (several methods) e. g. by condensing ethyl acetate with ethyl oxalate, heat the resultant oxaloacetic ester, and esterify the formed diethyl malonic acid.