A bright, juicy green-fruity ester with a distinct crushed-leaf freshness. Opens with a snappy unripe apple and pear-skin character over a cut-grass green tone, fading fairly quickly to a soft fruity residue.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 668.
Colorless liquid.
Insoluble in water, soluble in alcohol and oils.
Powerful, fruity-green, herbaceous-sweet and somewhat winey odor of moderate tenacity.
Sweet, green-fruity, winey and slightly buttery taste.
This ester could find some use in perfume compositions and artificial essential oils.
As a trace in various fruit compositions, it could lend interesting and natural notes to Apricot, Apple, Pineapple, Plum and to various Cognac or Brandy flavor compositions.
Produced by esterification of trans-2-Hexenol with n-Butyric acid under azeotropic conditions.