A sharp, freshly-cut green note with a crisp fruity facet reminiscent of unripe pear and green apple skin. Has a slightly waxy, vegetal edge typical of hexenyl esters, evolving into a softer sweet-fruity tone. Very diffusive on first sniff and quickly fading.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 672.
Colorless liquid.
Almost insoluble in water, soluble in alcohol and propylene glycol, miscible with oils.
Powerful and diffusive, fruity-sweet odor, free from fatty notes. More fruity, more sweet than the cis-isomer, and not so dry in its greenness.
The taste is powerfully fruity, somewhat green, but sweet in dilutions below 5 ppm.
This ester lends itself more to flavor compositions than to perfumes. It could be used in Tutti-frutti compositions as a powerful factor, or as a modifier in apple, pear, pineapple or peach, but it is not quite as versatile as the acetate or the butyrates.
Produced by esterification of trans-2-Hexenol with propionic acid under azeotropic conditions.