A soft, waxy-floral ester with a mild lavender-like herbal facet and a gentle fruity nuance. Rounder and less sharp than linalool itself, it lends a smooth, slightly oily floral character that fades to a clean, subtly green backdrop.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 768.
Colorless oily liquid.
Insoluble in water, soluble in alcohol and oils.
Mild and somewhat dry-fruity, herbaceous odor of good tenacity. There is some resemblance to the odor of unripe peaches.
Sweet, oily-fruity taste, reminiscent of apricot and unripe plum. The taste is accompanied by a somewhat 'perfumey' note which is not always desirable in flavors.
The ester is occasionally used in Lavender, Rose and Citrus compositions in perfumery.
It is also used in Apple, Pineapple and Honey imitations, Citrus complexes and various Citrus modifications.
Produced by esterification of Dehydrolinalool with Octanoic acid, followed by hydrogenation of the Dehydrolinalyl octanoate. The ester is sometimes made by esterification of Linalool with n-Octanoic acid under azeotropic conditions.