Sharp, pungent green-fatty aldehyde with a strong cut-grass and unripe apple character. Powerful and diffusive in isolation, quickly softening to a leafy, slightly tallowy freshness reminiscent of crushed foliage.AI · claude-opus-4-7
Other ingredients whose composition declares this material as a constituent. The percentage shown is the supplier-declared concentration in that parent.
| Ingredient | % | Range |
|---|---|---|
| Ginger Oil (Root) | — | 0.1–1% |
Perfume and Flavor Chemicals, page 658.
Colorless liquid.
Insoluble in water, soluble in alcohol and oils.
Oily-green, rather mild, grassy odor of fair tenacity.
Used in flavor compositions for imitation Butter, Cheese, Honey, Rum, Arak, etc. and in many fruit complexes.
Suggested for use in perfumes as a modification of the aldehyde, when the latter seems too pungent for the intended purpose.
Commonly used in flavor compositions for imitation Butter, Cheese, Honey, Rum, Arak, etc.
Produced by catalytic oxidation of m-Hexanol (a petrochemical).