A soft, rosy-floral ester with a fresh green-fruity lift reminiscent of unripe pear and geranium leaf. Less sharp than geranyl acetate, with a rounder, slightly waxy sweetness that bridges citrus tops into floral hearts.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 592.
Colorless oily liquid.
Practically insoluble in water, glycerin and propylene glycol, soluble in alcohol, mineral oil and most perfume and flavor oils.
Sweeter and more floral than the 7-Butyrate, less acid (and it has less tendency to become acid), yet overall a fruity odor with rosy character.
Sweet, deep-fruity taste, remotely reminiscent of strawberry and peach. Not as apple-like as the n-Butyrate.
Used in Ambre bases, Chypre, Fougére, Lavender, Geranium, Cassie, Rose, etc. It blends particularly well with materials of balsamic odor type.
The ester finds use in flavor compositions such as apple (the n-Butyrate is preferred here), peach, pineapple, pear, and in various floral and rose-type flavor complexes.
Produced from Geraniol and iso-Butyric acid (in excess) by azeotropic type esterification, using the excess acid as a carrier for the water. Other processes utilize a similar azeotropic system, sometimes with acetic acid as a carrier.