A warm, sweet-spicy aroma reminiscent of sassafras and anise, with a soft woody-balsamic undertone. Less sharp than safrole itself, rounder and slightly powdery, with a subtle root-beer character.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 397.
Colorless oily liquid.
Almost insoluble in water, soluble in alcohol and oils. Very poorly soluble in Propylene glycol.
Sweet, root-like, floral-anisic odor, warm and somewhat spicy.
Finds some use in perfumery, partly as a component of artificial Nutmeg, Sassafras and other oils, partly as a sweetener in various fresh or citrusy fragrance types. It blends well with Bergamot, Coumarin, Amylsalicylate, Labdanum, Tolubalsam, etc.
Was suggested as a substitute for Safrole in flavors, but the Dihydro safrole was never approved in the U.S.A. as a food flavor ingredient.
1) by reduction of Safrole with Sodium alcoholate. 2) by catalytic hydrogenation of Safrole.