A small, highly volatile aldehyde with a sharp, pungent, fermented-fruity character — reminiscent of overripe apple peel and cocoa nib with a slightly cheesy, malty facet. Very diffusive and short-lived, flashing off quickly on a blotter.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 827.
Colorless liquid.
Slightly soluble in water, soluble in alcohol, propylene glycol and oils.
Powerful, choking odor when undiluted, but in extreme dilution the odor becomes tolerable, almost pleasant fruity-"fermented" with a peculiar note resembling that of roasted cocoa or coffee.
The taste is sweet, slightly fruity-chocolate-like in dilutions below 20 ppm. Pungent at higher concentrations.
This aldehyde is used in flavor compositions as a special topnote ingredient for certain fruit notes, cocoa, chocolate, etc. It gives part of the 'overripe' or 'fermented' note to an apple flavor that may change the apple flavor to a winey-Champagne-like flavor, a type which is commonly used in gelatin candies.
1) e.g. by oxidation of active amyl alcohol (secondary-butylcarbinol) isolated from fermentation fusel oil. 2) The racemic or dl-form is prepared from secondary-butylmagnesium bromide plus formaldehyde. 3) By reduction of methylethylacetic acid.