A light, oily-fruity ester with a fatty-waxy character reminiscent of coconut pulp and unripe pineapple. Has a slightly winey, green edge that fades quickly, leaving a soft creamy-fruity trail.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 830.
Colorless oily liquid.
Insoluble in water, soluble in alcohol and oils.
Powerful ethereal and diffusive, sweet odor of Pineapple-Apricot type.
Sweet-fruity, not very powerful, Pineapple-Apple-Apricot type taste.
This ester is rarely used in perfumery, but it finds some application in flavor compositions, mainly in Strawberry and Pineapple flavor imitations. It may also enter in traces in an Apple flavor or the so-called 'wine' flavor which is a variation of Apple-Champagne flavor.
Produced by direct esterification of n-Caproic (n-Hexanoic) acid with Methanol, preferably under azeotropic conditions.