A warm, sweet, caramellic aroma reminiscent of maple syrup, brown sugar, and roasted coffee. Has a slightly nutty, licorice-like undertone that adds depth to gourmand and tobacco accords.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 849.
White or almost white crystalline powder or granular crystals.
Soluble 2.5% in water, 3% in glycerine, 14% in propylene glycol, 25% in ethyl alcohol. Soluble in most perfume and flavor oils, but poorly soluble in terpenes and other hydrocarbons.
Sweet and very powerful, caramellic-spicy odor, described by different individuals with quite a variation of terms and phrases: Walnut, Maple, Licorice, Celery, Tobacco, etc.
The taste is intensely sweet, warm, slightly spicy, root-like, Walnut-Celery-like with Licorice-root and Maple sugar as the most common words of description.
Cyclotene is used sparingly in perfume compositions often in combination with Coumarin or Coumarin derivatives. It is an excellent fortifier for such materials in Lavender fragrances, New Mown Hay, tabac type fragrances, spicy bases, etc.
In imitation Walnut and other nuts, Maple syrup, Rum (fixative), caramel, Butterscotch, spice blends and soup flavorings, wine flavor (Sherry wine, etc.), Coffee (as a modifier and smoothener), as a modifier in dentifrice mint flavors and mint candies, in licorice candy with Anise oil or Anethole, in Tobacco flavors as a modifier for coumarinic botanical extracts, Flouve oil, etc.
Produced from (many methods) e. g.: by ketonic hydrolysis of the corresponding dicarboxylic ester. Also by halogenation of the Methylcyclopentanone, followed by hydrolysis of the resulting di-halide. A considerable proportion of the world consumption is now manufactured by biological synthesis.