A bright green-fruity ester with a crisp, leafy top note reminiscent of freshly cut unripe apple and pear skin. Has a natural, slightly oily herbaceous facet that recalls green leaves and vegetal stems. Diffusive and airy, fading fairly quickly.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 675.
Colorless liquid.
Almost insoluble in water, soluble in alcohol, Propylene glycol and oils, but poorly soluble in Glycerin.
Powerful and diffusive, sweet, buttery-creamy and fruity-winey odor.
It gives power and richness to the conventional esters used in such flavors, and it lends the much desired creamy-buttery note to Rum flavor.
Not used in perfumery except for occasional application in artificial essential oils.
It gives excellent and interesting effects in Rum, Arak, Brandy, Cognac and Wine flavors.
Produced by direct esterification of trans-2-Hexenol with (iso-)Valeric acid, preferably under azeotropic conditions.