A soft fruity ester with a green, slightly waxy character reminiscent of ripe apple and pear skin, with a mild balsamic-sweet undertone. Less sharp than typical short-chain fruity esters, giving a rounder, more natural fruit impression.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 688.
Colorless or pale straw-colored liquid.
Insoluble in water, soluble in alcohol and oils.
Peculiar fruity-earthy, yet sweet and pear-like odor with a trace of fungus-like undertone.
Sweet, herbaceous-fruity, mushroom-like flavor in extreme dilution.
This ester is exclusively used in flavor compositions, not in perfumery. It is added in mere traces to imitation coffee, maple, mushroom and various nut-flavor compositions to introduce the sweet-earthy, yet fruity freshness that characterizes the natural products. Concentration is normally as low as 0.2 to 0.3 ppm in the finished consumer product.
Produced by direct esterification of n-Hexanol with 2-Furoic acid under azeotropic conditions.