Sweet, honeyed floral aroma reminiscent of rose and jasmine with a soft balsamic-fruity undertone. Warm and rounded, with a slight almond-like nuance that lingers into a gentle powdery honey character.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 543.
Colorless liquid.
Insoluble in water, very poorly soluble in propylene glycol, glycerin, mineral oil, soluble in alcohol, miscible with most perfume and flavor oils.
Powerful, sweet, honey-like, slightly animal and quite persistent odor with a fruity undertone reminiscent of apricot.
Sweet and fruity-honeylike taste at concentrations lower than 10 ppm.
Used in perfume compositions for its mildly animal notes, honey-character and power. In trace amounts, it may impart pleasant nuances in Muguet, Rose, Lily, Sweet Pea, Orange-blossom, Clover, Oriental bases and numerous types of 'waxy' odor. In combination with lower alkyl cinnamates and in higher concentration, it creates the typical 'low-cost Oriental' note. In combination with lower aliphatic butyrates, certain Cresyl esters or ethers, it may sometimes create obnoxiously smelling bases after short time of ageing. It is a material of rather capricious character.
Very widely used in flavor compositions for imitation honey, apricot, butter, cherry, peach, etc. and in tobacco flavorings. Concentrations are usually low, about 2 to 10 ppm in the finished product, but may be as high as 25 ppm in syrups.
Produced from benzyl cyanide and ethyl alcohol with sulfuric acid. The benzyl cyanide may be produced directly from benzyl chloride and sodium cyanide in a combination process.