A warm, spicy-green aromachemical with a distinct cinnamon-like character overlaid on a nutty, slightly caramelic furfural note. Fresh and aldehydic on top, drying into a sweet-spicy, faintly fruity facet reminiscent of stewed apple with cinnamon.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 504.
Pale yellowish oily liquid.
Almost insoluble in water, soluble in alcohol and oils.
Mild, warm-spicy, somewhat leather-like, but not medicinal or phenolic odor, slightly dry-woody, yet overall sweet. Less cinnamon-like than the methyl-derivative, more labdanum-like.
Oily-fruity, sweet taste with a spicy note.
Finds occasionally use in perfume compositions accompanying labdanum and the eugenol derivatives in men’s fragrances, in fixative complexes for citrus notes, and as a modifier in spicy fragrances.
Finds some use in flavor compositions for fruit complexes, nut flavors, spice blends, rum and liqueur flavorings, etc.
Produced by condensation of furfural and n-butyraldehyde.