A soft, sweet fruity-floral note with a rounded balsamic-cinnamic character reminiscent of honey and ripe stone fruit. Has a gentle, slightly powdery warmth that bridges floral and gourmand facets, adding body and a natural nuance to blossom accords.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 546.
Colorless, somewhat oily liquid.
Almost insoluble in water, soluble in alcohol and oils, slightly soluble in propylene glycol.
Sweet, very light, fruity-honeylike odor. Milder, more rosy-honeylike and more hyacinth-like than the methylester.
Sweet, fresh-fruity-floral taste with a honey-like note.
This ester finds use in many types of floral fragrance, e.g. lilac, rose, appleblossom, sweet pea, etc. and in oriental bases with patchouli oil and phenylacetates. Its fruity notes tend to appear strawberry-like if the concentration is too high in a perfume base, but the ester can be advantageously utilized with the skilled combination of chemicals with a similar rate of evaporation.
In flavor compositions it can be used for various types of fruit and honey complexes. It is also used in combination with cinnamon and other spices for certain types of candy.
1) from hydrocinnamic acid and ethanol by normal esterification. 2) by hydrogenation of ethyl cinnamate.