A warm, sweet floral-spicy note reminiscent of cinnamon and jasmine, with a soft balsamic-powdery facet. Less sharp and more rounded than cinnamic aldehyde itself, with a honeyed, slightly waxy sweetness that lingers into a soft floral drydown.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 484.
Pale yellowish, oily liquid.
Practically insoluble in water, soluble in alcohol, miscible with oils. Poorly soluble in propylene glycol.
Warm, oily-spicy, herbaceous odor, reminiscent of the condiment known as Capers, however, without the pungency or sharpness of that natural material. There is normally a Cinnamon-note in the aldehyde, but the author believes that it may vary according to the purity of the chemical. Overall a green-spicy odor, pleasant and with good tenacity.
This aldehyde could find some use as a modifier in modern herbaceous and herbaceous-floral or spicy compositions, but it would have to be commonly available before any perfumer would consider using it regularly. It does not offer any very unusual tonalities and may therefore never become a standard item in perfumery.
Produced by condensation of Benzaldehyde with Butanal (n-Butyl aldehyde) in hydro-alcoholic dilution and usually in the presence of a catalyst.