A light, oily-fruity ester with a waxy, slightly green character reminiscent of unripe pear skin and orange peel. Has a subtle fatty, almost orris-like undertone that softens over time. Clean and diffusive rather than sweet or candied.AI · claude-opus-4-7
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Other ingredients whose composition declares this material as a constituent. The percentage shown is the supplier-declared concentration in that parent.
| Ingredient | % | Range |
|---|---|---|
| PINK PEPPER ESSENTIAL OIL | — | 0.1–1% |
Perfume and Flavor Chemicals, page 831.
Colorless oily liquid.
Insoluble in water, soluble in alcohol and oils.
Powerful winey-fruity, orange-like odor of moderate tenacity.
Oily-fruity, somewhat orange-like taste.
This ester finds a little use in perfume compositions, mostly in Orris compositions, Oriental bases, Opopanax, etc.
It is used in flavor compositions as a fortifier in pineapple imitation, in various berry flavors, and citrus complexes.
Produced by direct esterification of octanoic acid with methanol e.g. under azeotropic conditions.