A soft, fresh floral with a clear lily-of-the-valley character, less sharp and more rounded than hydroxycitronellal. Slightly green and dewy with a mild watery-petal cleanliness, and a faint sweet undertone that lingers into the drydown.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 722.
Colorless, very viscous liquid.
Slightly soluble in water, soluble in alcohol and oils.
Very mild clean-sweet, floral odor of considerable tenacity. The floral type is Rose-Peony, typically less green, less Lily or Muguet than the aldehyde.
Sweet floral taste in dilutions below 10 ppm.
This alcohol is used in perfume compositions originally with the intention of stabilizing Hydroxycitronellal and prolonging the odor life of that aldehyde in compositions. It has an excellent fixative effect upon many types of delicate floral fragrance, and as a blender/modifier for other types.
The alcohol is used sparingly in flavor compositions, mainly for imitation Lemon, Lime, Cherry and in various floral flavor themes. The concentration in the finished product may be about 0.3 up to 4 ppm.
Produced from (many methods, e. g.): from Myrcene via its Dihydrochloride to Chlorodihydrogany acetate, followed by saponification and hydrogenation to subject alcohol. The method may be used in the manufacture of Hydroxycitronellal.