A soft floral-fruity ester with a rosy, lily-of-the-valley character and a green, slightly wine-like nuance. It reads as a fresh, natural-smelling floral top-heart with subtle pear-drop fruitiness. Rounder and more diffusive than dimethyl phenylethyl carbinol itself, with the butyrate lending a juicy, petal-like softness.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 427.
Colorless liquid.
Insoluble in water, soluble in alcohol and oils.
Sweet-herbaceous, tea-like and clary-sage-like odor of great tenacity and very pleasant overall character. The undertones are slightly fruity and tobacco-like, giving a very natural impression.
Gives interesting effects in flavor compositions, mainly as an amplifier in berry flavors and prune/plum type flavors.
Finds use in rose, sweet-pea, chypre and fantasy type perfumes.
Produced by direct esterification of dimethyl-phenylethylcarbinol with n-butyric acid under azeotropic conditions. Careful drying and neutralization of the vacuum-distilled ester.