A sweet, honeyed floral aromachemical with a soft balsamic-waxy character reminiscent of beeswax and mimosa. Develops a mild fruity-anisic nuance and a rounded phenolic warmth, useful for adding natural honey facets to floral and oriental accords.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 825.
Colorless oily liquid.
Practically insoluble in water, soluble in alcohol and oils.
Sweet, somewhat woody-camphoraceous odor of good tenacity.
Used in Chocolate, Cocoa, Honey and various fruit flavor compositions for its power and specific, roasted chocolate-like effect.
Produced by direct esterification of para-tertiary-butyl phenylacetic acid with Methanol.