A fresh, green-fruity floral note with a lift reminiscent of dimethyl phenylethyl carbinol (dimethyl benzyl carbinol) but with an added estery, slightly tart edge from the formate group. Reads as a leafy, watery-tropical facet — think green rose petals, hyacinth stem, and a whisper of unripe fruit — used to add naturalness and airiness to florals.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 428.
Colorless liquid.
Almost insoluble in water, soluble in alcohol and oils.
Dry, floral-rosy odor with emphasis upon Rose-foliage notes.
Has been suggested for Berry and vegetable type of flavors.
Interesting perfume material for Hyacinth, Chypre, Fougére and for variations in Rose.
Produced from Dimethylphenylethylcarbinol and Formic acid with the aid of Acetic anhydride.