A soft, waxy-floral ester with a rosy-geranium character rounded by a mild fatty-fruity octanoate note. Less sharp than geranyl acetate, with a creamier, slightly oily undertone that lends smoothness to rose and geranium accords.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 594.
Colorless oily liquid.
Insoluble in water, soluble in alcohol and oils.
Sweet, oily-herbaceous, overall rosy odor with fruity undertones, remotely reminiscent of Apricot and Mango.
Sweet, somewhat oily-fruity taste of considerable power. Pleasant only at concentrations below 5 ppm, rather 2 or 1 ppm.
The author is not aware of this chemical being used in perfumes. It could find some use as a modifier in heavy florals as well as in the more delicate types such as Peony and Freesia or Appleblossom.
The ester could find some use in flavor compositions, e.g. in the tropical fruit imitations: Mango, Passionfruit, Pineapple, etc.
Produced by direct esterification of Geraniol with Octanoic acid under azeotropic conditions, and using a sulfonic acid type catalyst.