A powerful, oily-fatty aldehyde with a pungent, penetrating character on first sniff. Dilution reveals a fresh, citrus-peel and green facet reminiscent of unripe orange rind and cut herbs. Signature waxy-aldehydic character used to add lift and 'fatty citrus' snap to colognes and florals.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 620.
Colorless liquid.
Very slightly soluble in water, soluble in alcohol and oils.
Green-herbaceous, vegetable-like odor, reminiscent of green beans (haricots verts), almost cabbage-leafy, with sweet-oily, somewhat coconut-like undertones.
Peculiar green-vegetable taste with a nuance of fungus-like taste.
Jasmin bases to introduce the winey-green note that forms part of the very complex top-note of Jasmin.
It is occasionally used in flavor compositions for imitation Lemon, Brandy, Cognac, etc., normally in mere traces.
Produced from Heptaldehyde and Ethylalcohol with a dehydrating agent. Another method uses Heptaldehyde plus Formiminoethylether hydrochloride.