Sweet, soft anisic-floral aroma reminiscent of anise seed and hawthorn blossom, with a mild balsamic warmth. Rounder and less licorice-like than anethole, with a powdery floral facet that lends a creamy, almondy nuance in dry-down.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 814.
White crystals.
Practically insoluble in water, soluble in alcohol and oils. Poorly soluble in propylene glycol.
Sweet-herbaceous, delicately floral odor of good tenacity. It bears some resemblance to Lilac, Lindenblossom and Magnolia.
Sweet-herbaceous taste reminiscent of Chervil-salad, slightly spicy-green. Anise-like at higher concentrations.
This ester finds some use in perfume compositions as a sweetener and floralizer in Lilac, Mimosa, Hawthorne, Sweet Pea, Freesia, Magnolia, Lindenblossom, etc. It supports the fixation and lends a nondescript sweetness when used in discrete amounts. Overdoses will usually show up as 'anisic' and generally undesirable effects.
It is used in flavor compositions for imitation Melon, Vanilla, and in Anise-Menthol complexes for licorice flavoring, in fruit complexes, liqueur flavors, root-beer flavor and various spice blends.
Produced by direct esterification of para-Anisic acid with Methylalcohol e.g. under azeotropic conditions.