Ambiguous truncated name — likely a para-ethyl substituted aromatic (e.g. para-ethyl phenol or a related alkylphenol/guaiacol derivative), which would present as a dry, smoky-phenolic character with warm woody and faintly animalic facets. Best-guess only; the exact material cannot be confidently identified from the name alone.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 464.
Colorless liquid.
Almost insoluble in water, soluble in alcohol, miscible with most oils.
Sweet, warm, somewhat pungent-floral odor with a herbaceous-balsamic undertone.
This material finds a little use in heavy floral compositions such as Ylang-Ylang, but also utilized in almost any type of fruity and winey flavor: Apple, Apricot, Berry, Cherry, Peach, Whisky, Rum, Arak, Liqueurs, etc.
Concentration may be about 125 ppm in baked goods and up to 500 ppm in chewing gum.
Produced by reduction of Ethyl acetate with Sodium Ethylate.