A cool, fresh minty-green odor with a soft fruity-herbal facet, less sharp and more rounded than menthol itself. Gives a clean, airy coolness without the medicinal bite, fading fairly quickly into a light herbal freshness.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 789.
Colorless oily liquid.
Almost insoluble in water, soluble in alcohol and oils.
Mild and sweet herbaceous-floral odor with resemblance to Rose and Peony and with a trace of minty undertones.
Sweet, deep-fruity and somewhat herbaceous-green or balsamic taste with some resemblance to Plum and Melon.
This ester is only occasionally used in perfume formulations, mostly as a variation and modifier of Menthylacetate in mild floral fragrances, Oriental types, herbaceous Fougéres, etc.
It finds also a little use in flavor compositions as a modifier for the Acetate in mint flavors, in 'cool' chocolate compositions without minty flavor, and in certain imitation fruit flavors, e.g. Plum, Prune, Cherry, Melon, etc.
Produced by direct esterification of Menthol with Propionic acid or Propionic anhydride.