Likely referring to Dimethyl Benzyl Carbinol (or its acetate) — a soft, fresh floral aromachemical with a lily-of-the-valley / muguet character, mildly green and slightly citrus-peel adjacent. Rounded and clean rather than sharp, it lends a light floralcy and lift to white-floral and cologne accords.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 407.
Colorless liquid.
Insoluble in water, soluble in alcohol and oils.
The odor is slightly fresher (less 'heavy') than that of the n-Butyrate, less warm, more 'chemical', but also more stable than the normal ester.
Finds some use in fruit flavors, particularly in Apricot, Peach, Plum, Prune and European type of Cherry (non-almondy).
Finds some use in perfumery as a modifier-blender in Lavender compositions, Rose, Chypre types and floral fragrances. It has good tenacity and blends well with herbaceous as well as floral materials.
The concentration in food or candy will normally be about 20 ppm.
Produced by direct esterification of Dimethyl benzylcarbinol with n-Butyric acid, using a catalyst and preferably azeotropic conditions.