A fatty, fruity ester with a distinct cognac-brandy character and a rummy, slightly winey nuance. Opens oily and waxy with a ripe fruit sweetness, drying down to a soft, greasy fruit-peel impression.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 535.
Colorless oily liquid.
Insoluble in water, soluble in alcohol, propylene glycol and oils.
Slightly fatty-oily, fruity and nut-like odor with a winey undertone.
Fatty-nutty and delicately fruity, Apricot-type taste with a trace of a rosy note.
This ester is used in perfume compositions in very discrete amounts to introduce natural floral-fruity character, mainly in topnotes for Rose and Citrus type fragrances, but also in general to support power and freshness in topnotes.
It is widely used in flavor compositions for imitation Apple, Apricot, Quince, Cognac, Coffee, Grape, Pear, Quince, Wine, as well as in numerous berry types, partly as a modifier for Ethyl heptoate.
Produced by direct esterification of Ethanol with Nonanoic acid under azeotropic conditions.