A sweet, warm floral-spicy material with a distinct anisic-balsamic character reminiscent of methyl anisate blended with a violet/ionone-like softness. Develops a powdery, mimosa- and heliotrope-adjacent facet with hints of hawthorn and licorice. Rounded and diffusive rather than sharp.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 813.
White or cream-colored or ivory-colored crystals.
Practically insoluble in water, soluble in alcohol and oils. Poorly soluble in propylene glycol.
Buttery-caramellic, sweet and lasting odor. Develops a somewhat sharp or pungent top-note upon storage.
Sweet-caramellic taste with a slightly fruity undertone. Slightly burning sensation at concentrations higher than 50 ppm.
This material finds only a little use in perfumes where its peculiar odor is rarely called for. Certain floral bases can benefit from the creamy notes, simulating the oily-buttery odor from flower petals, e.g. Tuberose and Ylang-Ylang.
The ketone is more frequently used in flavor compositions, particularly in imitation Maple, Caramel, Butter, Butterscotch, Rum and a few types of berry flavor, where the mild 'bite' of this material may be desirable, e.g. Blackcurrant. It is also used in trace amounts in Vanilla, Nut, Cream and in various fruit complexes.
Produced by condensation of Anisaldehyde with Methyl ethyl ketone.