A soft, sweet floral-balsamic with a rosy-geranium heart and mild fruity nuances. Low-key and diffusive rather than assertive, functioning as a mild fixative for floral and fruity accords with a subtle waxy-balsamic drydown.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 590.
Viscous pale straw-colored or almost colorless liquid.
Insoluble in water, soluble in alcohol and oils.
Faint-rosy, very tenacious, overall mildly floral odor with Ambre-like undertones.
Sweet, generally fruity, overall Apple-like taste in extreme dilution. It is a powerful flavor, pleasant only in concentrations below 2 ppm.
Used in perfume compositions, mostly in floral bases, and particularly in artificial Ylang Ylang. Also in general as a floral fixative which blends well with most floral and many non-floral components, such as Labdanum and artificial Musks.
The ester is also used in a few flavor types, mainly fruity and so-called floral flavors. It is a useful fixative for Mint flavors in chewing gum compositions, etc.
1) from Benzyl chloride and Geraniol with Pyridin catalyst. 2) from Benzoic anhydride and Geraniol with sulfonic acid type catalyst.