A soft, wine-like fruity ester with a gentle apple-and-pear character and a faint caramelic sweetness. Diffuse and rounded rather than sharp, it lends a mellow, slightly cognac-tinged fruity nuance without the sharp volatility of lighter esters.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 372.
Colorless liquid.
Soluble in water, miscible with alcohol and oils.
Mild, winey-fruity odor with a pleasant oily-herbaceous undertone, overall reminiscent of the odor of apple skins (peel).
Mild, fruity-winey taste.
Rarely, if ever, used in perfumery.
Quite frequently used in flavor compositions, mainly for imitation apple and rum. The concentration in the finished consumer product may be about 20 to 25 ppm, or up to 45 ppm in baked goods.
Produced from di-Malic acid plus ethyl alcohol, using hydrochloric gas as a condensing agent.