A fresh, green-floral aldehydic material with a distinctive hyacinth character and leafy, slightly ozonic nuance. Softer and less pungent than the parent hydratropaldehyde thanks to the acetal protection, with a clean, airy quality that opens into a light floral-green facet.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 703.
Colorless liquid.
Almost insoluble in water, soluble in alcohol and oils.
Powerful, earthy, warm-spicy and green, deep-fruity odor, reminiscent of walnut, mushroom (champignon) with a slightly floral-fruity undertone.
Warm-earthy, distinctly mushroomy taste in dilutions below 5 ppm. Higher concentrations are mostly nut-like, spicy or sharp.
It finds use in perfume compositions for lilac, lily, kewda (pandanus) and in many other florals where green notes are important. Also for certain non-floral fragrances. It blends excellently with coumarin and nonanolide, with amylsalicylate and borneol, rosemary and many dry-woody notes.
The acetal is also used in many types of flavor composition: berry complexes, floral bases, rose flavor, fruit complexes, imitation honey, nut and spice, and particularly in mushroom flavor.
Produced by condensation of hydratropaldehyde with methanol, using dry hydrogen chloride gas as condensing agent.