A sweet, slightly balsamic aromatic ester with fruity-floral facets reminiscent of anise, cherry pit and soft benzoin. Has a rounded, powdery-sweet character with a faint methoxy nuance and mild almond-like undertone.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 523.
Colorless oily liquid.
Almost insoluble in water, soluble in alcohol and oils.
Sweet, warm-fruity and woody-spicy odor of moderate tenacity.
Sweet-fruity, slightly spicy taste of Blackcurrant type in concentrations below 20 ppm.
This ester, rarely offered under its proper chemical name, has been suggested for use in flavor compositions of the berry type, mainly Blackcurrant and Cherry.
Produced from (several methods) e.g.: from Vinyl methyl ether and Benzoic acid.