A soft, delicate floral-woody material with a green, slightly waxy nuance reminiscent of magnolia and lily petals. Quiet and diffusive rather than loud, with a subtle sweet-woody drydown that lends transparency and lift to floral accords.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 566.
Colorless oily liquid.
Insoluble in water, soluble in alcohol, oils and propylene glycol.
Very faint odor, somewhat green-floral, remotely rosy.
The flavor of Farnesyl acetate is hardly perceptible until the ester is incorporated in a flavor composition. Its effect is mainly that of rounding-off and producing a mellowing background, but it does have a faint, fruity-green taste in proper dilution.
This ester has found a little use in perfume compositions for the fixative portion of rose bases, etc.
It also finds some use in flavor compositions for imitation apple, gooseberry, etc. and in various herbal flavors.
Produced by acetylation of Farnesol, or rather by treatment of Nerolidol with acetic anhydride.