Intensely green, sharp violet-leaf character with a cucumber-like and slightly waxy fruity edge. Powerfully diffusive on opening, evoking crushed leaves and unripe pear skin, softening into a cleaner green facet over time.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 511.
Almost colorless oily liquid.
Practically insoluble in water, soluble in alcohol and oils.
Powerful foliage odor with pleasant oily-waxy undertone. The green note is somewhat violet-leaf-like, yet sweeter and waxier than the odor of methyl heptin carbonate.
Suggested for use in perfume compositions, particularly where a green note is part of a floral complex: Cassie, Mimosa, Violet, Lilac, Narcisse, Tuberose, etc. and in imitation 'Cucumber' odors.
Produced from castor oil via ricinoleic acid to heptyne (which is now a commercially available intermediate). The heptyne is transformed into its sodio-derivative which is treated with ethyl chlorocarbonate to yield ethyl heptin carbonate. Other methods are also used.