Sweet, warm and balsamic with a pronounced vanilla-like character layered over a soft anisic-almond facet. Reminiscent of heliotrope and vanillin, with a mild spicy nuance that fades into a powdery sweetness on the dry-down.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 793.
Colorless or crème-colored crystals or translucent crystalline mass.
Insoluble in water, slightly soluble in alcohol, miscible with oils.
Faint, sweet-balsamic and floral odor of good tenacity. It appears more 'cinnamic' than Anisaldehyde (para-) and not as harsh-Hawthorne-like.
The aldehyde is used in various flavor compositions, mainly Cassia or other spice blends.
This aldehyde, much less known than the para-Anisaldehyde ('Aubepine'), finds only a little use in perfumery as a modifier for its para-isomer, or in general as a spicy floralizer/fixative.
The concentration used is about 20 to 30 ppm in the finished product. It suffers from the same drawback as its isomer in that it cannot be used in higher concentration since its flavor easily turns bitter-'perfumey' when the concentration is raised above 30-50 ppm.
Produced by methylation of Salicylaldehyde with Dimethyl sulfate in weak aqueous alkaline solution.