A fresh green-floral aromachemical with a characteristic chrysanthemum-petal character, leaning slightly herbal and slightly fruity. Gives a natural leafy-floral lift reminiscent of crushed flower stems and dewy petals, with a soft grassy undertone.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 483.
Colorless or very pale straw-colored oily liquid.
Very slightly soluble in water, soluble in alcohol and oils.
Powerful, winey-herbaceous, sweet and ethereal, very pleasant odor of intriguing complexity, and with a powerfully lifting minty undertone. The spicy-herbaceous, warm and almost green-floral notes resemble certain notes in the Jasmin complex.
The winey character makes it an interesting topnote item for Citrus fragrances, and it lends a particularly pleasant effect to Bergamot. It enhances the effect of Clary Sage, and it rounds off the sharpness of aliphatic aldehydes. Concentrations of much less than one percent may have quite satisfactory effect in perfume compositions.
In flavors, it may enhance the effect of Cognac oil, or it can act as a fixative-blender in Pineapple, Banana, Brandy, Mango and many other types. Its greatest effects are probably in Rum and Pineapple.