This is apiole, the characteristic aroma chemical of parsley seed. It smells warm, spicy and herbaceous with a distinct parsley-leaf character, edged with a slightly woody, balsamic sweetness reminiscent of dill and carrot seed. In dilution it reads as a soft, dry green-spice rather than a sharp herbal.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 400.
White or colorless crystals
Practically insoluble in water, soluble in alcohol and oils, almost insoluble in Propylene glycol
Very faint, warm-woody odor
Very rarely used in perfumes
Probably not used in flavors
Produced from East Indian Dill seed oil by isolation. Or: synthetically from Gallacetophenone dimethylether