A soft floral-green ester with a hyacinth-like character and a subtle fruity, slightly waxy nuance. Rounder and creamier than hydratropyl acetate, with a diffusive petal-like freshness that supports white and green florals.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 707.
Colorless liquid.
Insoluble in water, soluble in alcohol and oils.
Fruity-floral, and slightly spicy odor with faintly woody undertones. Overall rather heavy, but pleasant.
Heavy-fruity, slightly spicy taste in dilutions below 5 ppm. Higher concentrations tend to give a 'perfumey' taste.
This ester, rarely offered commercially, is sometimes used in floral or woody-floral perfume compositions as a modifier or as a 'new' note.
It finds also some use in flavor compositions of the heavy-fruity type, e.g. Peach and Mango, usually in concentrations as low as 1 to 2 ppm in the finished product.
Produced by direct esterification of Hydratropyl alcohol with n-Butyric acid under azeotropic conditions.