A warm, sweet-fruity aromachemical with a distinctive caramellic and slightly bready facet reminiscent of coffee and roasted almonds. Underneath there's an earthy, mushroom-like nuance that gives it a natural, foody character.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 870.
Colorless liquid. It turns yellow or dark when exposed to daylight.
Very slightly soluble in water, soluble in alcohol and oils.
Berry-like fruity, winey and rather heavy odor of moderate to poor tenacity. Some observers find a nauseating or fungus-like tobacco odor.
Sweet-tart, heavy, fruity taste, often compared to Ethyl lactate, Ethyl acetate and Ethyl benzoate.
This ester finds limited use in flavor compositions, e.g. in trace amounts in meat flavors. The concentration equals about 0.1 to 1 ppm in the finished product.
Produced from Furfural via oxidation or Canizzaro’s reaction to 2-Furoic acid which is esterified to subject material.