A powerful, pungent aldehyde with a fatty-oily character reminiscent of freshly cut green leaves and unripe fruit. On dilution it opens into a more pleasant citrus-herbal facet with hints of hazelnut and cognac. Very sharp and diffusive at the top, quickly fading.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 619.
Colorless oily, yet mobile liquid.
Slightly soluble in water, miscible with alcohol and oils.
Very powerful and diffusive oily-fatty, rancid odor. Penetrating and pungent at high concentration, almost fruity, fermented-fruit-like in extreme dilution.
Harsh, fatty-rancid taste in high concentration, but becomes sweet almond-like, nut-like and nondescript fruity in dilutions below 1 ppm.
The aldehyde finds some use in perfumery, mostly for masking odors for industrial purposes, also in a few special fragrance types. Minute traces can have interesting effect upon floral fragrances or artificial flower absolutes, essential oils, etc.
The aldehyde is used in very discrete amounts in imitation apple, ginger, citrus, cognac, almond, melon, rum and honey flavors. The concentration will normally be about 1 to 5 ppm in the finished product.
Produced by cracking (destructive distillation) of castor oil.