A sweet, soft anisic-floral note reminiscent of anise seed and heliotrope, with a fruity-balsamic undertone. Rounder and less pungent than anethole, it drifts toward powdery mimosa and cherry-almond facets on the drydown.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 470.
Colorless oily liquid.
Insoluble in water, slightly soluble in propylene glycol, miscible with alcohol and oils.
Sweet-floral, anisic-Fennel-like, mild odor with resemblance to Chervil, Hawthorn flowers, Anise and Fennel.
The ester finds use in flavor compositions for many types of berry, liqueur, fruit complexes, grape, licorice and anise flavorings, rum, vanilla, almond, etc.
Useful in perfume compositions for certain floral bases: Lilac, Appleblossom, Carnation, Ylang-Ylang, etc.
A separate use is that in toothpaste and mouthwash flavors.
Produced by direct esterification of ethyl alcohol with anisic acid under azeotropic conditions. The acid is usually made from anethole.