Intensely green and leafy with a sharp, freshly-crushed foliage character — like torn grass and bruised leaves with a slight unripe-fruit facet. More pungent and rougher than cis-3-hexenol, with a faint ethereal/estery lift on top that fades to a clean vegetal green.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 670.
Colorless liquid.
Almost insoluble in water, soluble in alcohol, propylene glycol and oils.
Dry-green, petal-like and vegetable-like odor with waxy-sweet undertones. The vegetable notes resemble those of cucumber and radish, yet without the sharpness of the latter. To some observers, it also appears floral.
Semi-sweet, fresh-vegetable-green taste in dilutions below 2 ppm.
This ester finds some use in perfumery as part of various topnote complexes. It blends very well with galbanum and with many herbaceous oils. Styrax is a good fixative, and supporting fixation and blending can be achieved with cinnamates. The ester could constitute the main part of the green theme in hyacinth when suitably incorporated.
In flavors, it forms an excellent combination with nonadienal and nonadienol in cucumber compositions and other vegetable, juicy-green flavor types. It is furthermore a generally refreshing modifier for the higher esters of the series.
Produced from cis-3-hexenol and formic acid, e.g. in presence of acetic anhydride in cold formylation.