A pungent, ethereal top note with a sweet caramel-rum character and a winey, slightly solvent-like edge. Diffuses quickly with a tart fermented-fruit facet, fading toward a soft sugary warmth.AI · claude-opus-4-7
Composition, IFRA restriction figures, allergen concentrations and where this material is bought are part of Perfume Foundry’s curated library and need an account. Create one or sign in.
Perfume and Flavor Chemicals, page 550.
Colorless liquid.
Slightly soluble in water, miscible with alcohol and oils.
Sweet floral-fruity, warm odor of poor tenacity.
Sweet, warm and slightly spicy-caramellic taste with a trace of a fruity note.
This ester has found some use in perfumery where powerful sweet, fruity-floral topnotes are desirable, e.g. in Cassie bases. It needs considerable fixation, but it blends well with the Anisy esters or Anisates for the above purposes.
It is used in flavor compositions for imitation Caramel, Maple, Brandy, Arak, Rum, Butterscotch, Treacle, Chocolate, and in spice blends and fruit complexes.
Produced by direct esterification of Ethanol with Pyruvic acid using azeotropic conditions.