A fruity, winey ester with a distinct cognac/brandy character. Opens with green, grape-like fruitiness and develops a slightly oily, sweet-sour vinous nuance reminiscent of aged spirits.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 511.
Colorless oily liquid.
Insoluble in water, soluble in alcohol and propylene glycol, miscible with oils.
Powerful, fruity-wine-like, brandy- and berry-like odor with an oily-sharp undertone.
Fruity and fermentation-winey taste, brandy-berry-like with a warm, somewhat sharp or acrid aftertaste, unless highly diluted.
Finds some use in perfumery, particularly for topnote effects in fresh-fruity, citrusy odors, and as a rapid-ageing agent for alcohol used in perfume or cologne solutions.
Very extensively used in flavor compositions for imitation butter, butterscotch, apple, coffee, cheese, apricot, currant, brandy, cocoa, blackberry, gooseberry, coconut, grape, cognac, malt, nut, tea, rum, quince, melon, peach, plum, pineapple, vanilla.
Produced by direct esterification of ethanol with n-heptanoic acid using azeotropic conditions.