Most likely linalyl acetate — a soft, sweet-floral ester with a fresh bergamot-lavender character. Fruity-pear nuance in the opening that settles into a clean, slightly powdery floral within an hour. Rounded and pleasant rather than sharp.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 772.
Colorless liquid.
Very slightly soluble in water, soluble in alcohol and oils. Slightly soluble in propylene glycol, insoluble in glycerin.
Fruity-floral, fresh and very sweet Bergamot-Muguet-Pear-like odor of moderate tenacity.
Sweet fruity taste, reminiscent of Pear and Pineapple.
This ester is widely used in perfume compositions, not only as a support to Bergamot notes, but in general as a sweet fresh additive in citrus fragrances, light florals, herbaceous types or Ambre bases. It blends excellently with Clary Sage and Bergamot for Fougére topnotes, and introduces soft sweet notes as background for the middle notes of Muguet, Lilac, Freesia and many other floral types.
The ester finds use in flavor compositions, partly as a sweetener, partly as fruity background in imitation Banana, Blackcurrant, Redcurrant, Orange, Pear, Pineapple, and in 'Tutti-frutti' etc.
1) from Dehydrolinalool and Phenylacetic acid, followed by hydrogenation of the ester. 2) from Linalool sodium plus Phenylacetyl chloride. Prod.: from Dehydrolinalool and Propionic acid by esterification. The resulting Dehydrolinalyl propionate is hydrogenated to subject ester.