A sweet, fruity ester with a fresh green edge — reminiscent of unripe apple and pineapple skin with a subtle rummy nuance. Diffusive and juicy on top, fading fairly quickly to a soft fruity-green trail.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 694.
Colorless liquid.
Almost insoluble in water, soluble in alcohol and propylene glycol, miscible with oils.
Peculiar sweetish-sour, almost earthy odor, resembling the odor of overripe fruit on the ground, with sweet-earthy-herbaceous notes. Some observers have described the odor as resembling that of a steaming tropical atmosphere.
Sweet, metallic-fruity, almost fermented taste in dilutions lower than 50 ppm.
It will in most cases be limited to woody and harsh-rosy fragrances, e.g. soap perfumes, where the stability of this carbinol can be utilized with some advantage.
This ester is used in flavor compositions mainly for imitation cocoa or chocolate and in a few types of fruit flavor. The concentration used is normally about 5 to 25 ppm in the finished product.
Produced by direct esterification of n-Hexanol with propionic acid under azeotropic conditions, or with propionic anhydride.