A warm, sweet-fruity aromachemical with a distinct cinnamic-balsamic character reminiscent of stewed apples, plum jam and a whisper of cinnamon bark. Over time it settles into a soft, honeyed balsamic tone with a mildly powdery edge.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 869.
Colorless to pale straw-colored liquid or crystalline, opaque mass.
Almost insoluble in water, soluble in alcohol and oils.
Balsamic-sweet, slightly fruity, tenacious odor.
This ester is used in flavor compositions, although not nearly to the same extent as the Amyl- and Allyl-esters.
It finds use as a modifier in Coffee imitation flavor, Walnut, Maple, Grape, Caramel, Butterscotch, etc.
Produced from Furfural by Perkins’ reaction to trans-beta-2-Furylacrylic acid. Methylesterification yields subject material.