A fruity-waxy ester with a fresh, slightly green character reminiscent of grape skins, wine, and unripe berry. Has a soft fatty-oily nuance underneath the fruit, lending a natural, jammy quality often used to round out fruity accords.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 639.
Colorless liquid.
Insoluble in water, soluble in alcohol and oils.
Winey-green, rather fatty, fermentation odor of considerable tenacity. The green undertones are much less grassy than those of the Hexyl esters, and not as natural, more fatty.
In flavors, it finds a limited use as a modifier in imitation Cognac, and in traces in certain vegetable flavor types. It has a special mission in some Bitter Almond flavors, where it can introduce a fresh and pleasant topnote to the otherwise sickly sweet Benzaldehyde-type flavor.
This ester finds a little use in perfumery, mainly in Fougeres and Chypres, where it may blend with Amylsalicylate, Coumarin, herbaceous oils and Citrus oils.
Produced by direct esterification of n-Heptanol with Heptanoic acid under azeotropic conditions.