Sharp, powerfully green aldehydic note with a fatty, tallowy edge reminiscent of freshly cut grass and unripe apple skin. In dilution it opens crisp and leafy, then reveals an oily, almost soapy undertone typical of C6 aldehydes.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 658.
Colorless mobile liquid.
Almost insoluble in water, miscible with alcohol, propylene glycol and oils.
Very powerful, penetrating, fatty-green, grassy odor. In extreme dilution more reminiscent of freshly cut grass and unripe fruits (apple and plum). The acrid note of the concentrated material resembles that of rancid butter.
This aldehyde is occasionally used in very discrete amounts in perfumes as part of a topnote complex, or in the reproduction of artificial essential oils, etc. As a “green” odor, it does not give the naturalness or beauty of the unsaturated aldehydes and the corresponding alcohols and esters, but it has some advantage in a very low cost, making it useful in masking odors for industrial purposes, etc.
It is used more commonly in flavor compositions for imitation Butter, Cheese, Honey, Rum, Arak, etc. and in many fruit complexes. The concentration is normally mere traces, e. g. 1 to 5 ppm in the finished product.
Produced by catalytic oxidation of n-Hexanol (a petrochemical).