A sweet, fruity-floral aromachemical reminiscent of concord grape and neroli petals, with a soft powdery facet. Softer and rounder than methyl anthranilate, with a more diffusive floral character that hints at orange blossom and mandarin peel.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 501.
Almost colorless liquid.
Very poorly soluble in water, soluble in alcohol and oils.
Semi-dry, fruity, Grape-like, Petitgrain-like odor with a winey note.
Sweet Grape-Raisin-like taste in extreme dilution, but with a perfumey note.
This ester has found a little use in perfumery as a modifier where Petitgrain oil may be used, in Orangeblossom fragrances, in Honeysuckle and other sweet florals, as well as in fruity topnote complexes, bases, etc.
The ester is of little interest in flavors, since it produces more of a Petitgrain type note, less of the edible Citrus fruit notes.
1) by Ethylation of Ethyl anthranilate. 2) by esterification of Ethyl alcohol with N-Anthranilic acid, using azeotropic conditions. 3) from N-Ethylisatoic anhydride with Ethanol.