Sweet, fruity-floral character reminiscent of Concord grape and neroli, with a soft orange-blossom facet. Less pungent and more rounded than methyl anthranilate, with a honeyed, slightly balsamic undertone that lingers into the drydown.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 471.
Colorless liquid.
Very slightly soluble in water, soluble in alcohol and oils, poorly soluble in propylene glycol.
Sweet-fruity, grape-like odor, milder and less harsh than the methyl ester.
Used in flavor compositions, particularly in berry flavors, grape, mandarin, orange, peach, raisin, in fruit complexes and in various floral compositions, such as neroli, jasmine, etc.
Finds a little use in perfumery, but the methyl ester is generally preferred because of its greater power.
Occasionally used in confectionery for hard candies, syrups, etc.
1) By direct esterification of ethanol with anthranilic acid preferably under azeotropic conditions. 2) From isatoic acid and ethanol by heating in a sealed tube.