A mild, oily-waxy ester with a soft fruity-green facet reminiscent of unripe pear or apple skin over a fatty, coconut-like backdrop. Low-key and diffusive rather than sharp, it lends a creamy, natural fruit-peel nuance to florals and fruity accords.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 631.
Colorless oily liquid.
Insoluble in water, soluble in alcohol and oils.
The odor of this ester does not remind of any particular natural material, and it is therefore a rather uninteresting ester. There are oily-fruity notes of the type often found as undesirable topnotes in certain essential oils (Amyris, Cedarwood, etc.), notes which are sometimes described as 'odor of green potatoes or of Peanuts'.
Yet, the ester does contribute interesting notes to fruit flavors, often exactly the missing 'oily-fruity' undertone, hard to find in the conventional esters.
Traces are used in various fruit complexes, and the concentration of about 1 ppm in the finished product is quite normal.
Produced by direct esterification of n-Heptanol with n-Octanoic acid (Caprylic acid) under azeotropic conditions.