A soft fruity-green ester with a rosy-geranium facet and a waxy, slightly oily undertone. Opens fresh and juicy — reminiscent of unripe pear or apple skin — settling into a gentle floral-waxy warmth.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 593.
Colorless oily liquid.
Insoluble in water, soluble in alcohol and oils.
Fruity Geranium-like with rosy and slightly green undertones. The fruity notes resemble Banana-Pineapple.
Powerful fruity, heavy-sweet taste, pleasant only at concentrations below 5 ppm, and preferably in acid media.
Occasionally used in perfume compositions for variations in the heavier, sweet-exotic floral fragrance types such as Ylang Ylang, Ginger Lily and Wistaria, and also in Magnolia, Peony, Freesia, etc. in more modest amounts.
The ester finds use in flavor compositions for imitation Apple, Pineapple and various Citrus types, as well as 'Tutti-frutti' type flavors. The concentration is usually mere traces, e.g. 1 to 3 ppm in the finished product.
Produced by direct esterification of Geraniol with Caproic acid under azeotropic conditions and with a sulfonic acid type catalyst.