A fresh, green-fruity aroma chemical with a distinctive cucumber-melon character and a natural, juicy quality. Opens with a crisp watery-green facet reminiscent of unripe melon rind and cucumber peel, drying down to a soft, slightly waxy green nuance.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 851.
Colorless mobile liquid.
Almost insoluble in water, soluble in alcohol, propylene glycol and oils.
Very diffusive and penetrating green-fruity odor of apple-pineapple and green-citrus type. It bears some resemblance to the odor of propyl-iso-valerate and ethylcaproate, but is much fresher, completely free from fatty notes and, when freshly prepared or properly stored, also free from acrid-acid notes, resembling the valeric ester notes.
Its use in flavors is, naturally, much more interesting. It finds its way into imitation apple, pineapple, pear, gooseberry, lemon, lime, rhubarb, etc. but should be used with utmost discretion and gentle touch. As a single material, its flavor is perceptible at concentrations of about 0.2 to 0.3 ppm, while it can be used at somewhat higher concentration when incorporated in a flavor base. Concentrations of 0.5 to 5 ppm are normal in finished products, highest in pineapple.
This ester, very rarely offered commercially, is an excellent perfume and flavor chemical in the hands of the experienced creative perfumer or flavorist. Its versatility exceeds that of most other green or fruity materials, ranging from fruity citrus notes to herbaceous geranium or clary sage notes, refreshing when used in proper dilution, more green and less fruity in extreme dilution.
1) from cyclopentanone via Reformatzsky reaction and esterification. 2) by condensation of cyclopentanone with malonic ester, followed by hydrolysis, decarboxylation and esterification.