A vivid green-fruity ester with the crushed-leaf character of cis-3-hexenol layered over a tart, slightly rummy pyruvate facet. Smells like freshly torn foliage with a juicy, wine-like fruitiness — reminiscent of unripe grape, kiwi skin and green apple stem.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 673.
Colorless or pale straw-colored liquid.
Sweet, spicy-caramellic, relatively mild odor of moderate tenacity. The green notes are practically concealed in a warm-aromatic, almost spicy fragrance.
Sweet, somewhat spicy-caramellic taste in dilutions below 20 ppm. Pungent, slightly burning at higher concentrations.
This ester finds use almost exclusively in flavor compositions. Its particular aroma does not lend very attractive notes to a perfume composition.
The main use is that of being a major modifying component of imitation (or reconstructed) Celery flavor, the chief components of which are two or more members of the Butylidene dihydrophthalide family.
Produced by esterification of cis-3-Hexenol with Pyruvic acid under azeotropic conditions.