A fresh, fruity ester with a green apple-peel and pear-skin character, softened by a mild waxy-oily undertone. Diffusive and juicy in the top, quickly fading to a light green fruitiness.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 647.
Colorless liquid.
Insoluble in water, soluble in alcohol and oils.
Green-fruity, rather fresh and juicy odor resembling that of freshly crushed unripe fruit (e. g. Gooseberry) with an undertone like wet grass.
It could possibly find use in flavor compositions, such as imitation Apple, Gooseberry, Guava, Rhubarb and other comparatively rare and unusual flavor types in which the green notes lean toward the unripe and juicy side.
This ester has been suggested for use in perfume compositions, mainly as part of topnote complexes for Violet fragrances, where it may round off the sharper notes of Acetylenic esters or olefinic alcohols, and add a pleasant freshness to the composition.
Produced by direct esterification of n-Heptanol with iso-Valeric acid under azeotropic conditions.