An intensely powerful unsaturated aldehyde with a fatty, oily-green character reminiscent of fresh fish skin, cucumber peel, and cold sea air. Extremely diffusive even at trace dosage — pushes a wet, briny greenness that can smell rancid or nauseating undiluted but reads clean-marine and violet-leaf-like in high dilution.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 624.
Colorless oily liquid.
Insoluble in water, soluble in alcohol and oils.
Extremely powerful, fatty-green, somewhat vegetable odor of moderate tenacity.
The taste is pleasant only in concentrations below 0.1 ppm.
Except for very rare applications in artificial essential oils, this aldehyde is probably not used in perfume compositions.
It finds some use in flavor compositions, e.g. in the reconditioning of flavor in fried food, 'French fried' potatoes, etc. The effect in extreme dilution simulates the flavor of Cream to a certain extent.