A light, fresh floral-fruity ester with a soft bergamot-lavender character and a gentle sweet, slightly waxy nuance. Cleaner and less sharp than linalyl acetate, with a more rounded, pear-like fruitiness. Fades quickly into a soft herbal-floral drydown.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 767.
Colorless, slightly oily liquid.
Insoluble in water, soluble in alcohol and oils.
More floral and less fruity than the n-Butyrate, not quite as heavy and less plum-like. More rosy, yet overall fresh, sweet.
Sweet, fruity taste, but rather nondescript of fruit-type. More berry-like and less plum-like as compared to the n-Butyrate.
Finds use in perfume compositions, mainly in Lavender complexes, Bergamot bases, Lilac and Citrus colognes, etc.
The ester is also used in Banana, Blackcurrant, Cherry, Pear, Pineapple, Plum and other imitation fruit flavors, as well as in Nut, Spice, Citrus, Berry and various fruit complexes and bases.
Produced by esterification of Dehydrolinalool, followed by hydrogenation of the Dehydrolinalyl ester. The ester is still prepared by the older method from Linalool and iso-Butyric acid or anhydride in an inert diluent.