A powerful, diffusive green-fruity note with a distinctive violet-leaf and unripe-pear character. Has a waxy, slightly fatty cognac-like nuance and a fresh, oily-green sharpness reminiscent of crushed leaves and green apple peel.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 537.
Colorless liquid.
Insoluble in water, soluble in alcohol and oils, slightly soluble in propylene glycol.
Delicate, yet intensely violet-leaf-like, green odor, also reminiscent of vegetables, cucumber, etc.
The subject ester is used in flavor compositions to introduce a green or 'unripe-fresh' note in berry imitations, melon flavors and various fruit complexes.
This ester finds some use in perfume compositions, mainly in the creation of fresh top-notes and as a foliage note in certain types of rose fragrance.
Produced from n-octyne via its sodio-derivative, with ethyl chlorocarbonate to the acetylenic ester.