A soft, powdery floral with a distinct heliotrope-almond character and a gentle sweet-balsamic warmth. Reminiscent of piperonyl acetate and heliotropin but lighter and more diffusive, with a marzipan-like nuance that settles into a clean powdery floralcy.AI · claude-opus-4-7
Composition, IFRA restriction figures, allergen concentrations and where this material is bought are part of Perfume Foundry’s curated library and need an account. Create one or sign in.
Perfume and Flavor Chemicals, page 616.
Colorless oily liquid.
Almost insoluble in water, soluble in alcohol and oils.
Very sweet, light, floral and tenacious odor with distinctly fruity (“Cherry-like”) undertones.
Sweet, fruity and moderately floral taste, slightly bitter at concentrations above 100 ppm.
This ester finds a little use in finer perfumes, where it may give a delicate sweetness and powdery notes to Cassie bases, Muguet and Lilac fragrances, Magnolia and other delicate florals.
In fruit-flavors it reveals fruity notes more than floral ones, and it is also weaker than Heliotropine as a flavor material. Traces may be used as modifier for the Anisyl derivatives in Vanilla imitation. The ester is quite useful in 'Tutti-frutti' type of flavor, one of the most popular types of flavor next to the Mint flavors in chewing gum.
Produced by esterification of Heliotropyl alcohol with Acetic acid under azeotropic conditions.