A soft, waxy-fatty odor with a mild oily character and faint creamy-coconut nuances. Low-key and diffusive rather than powerful, it adds a smooth lipid-like roundness reminiscent of fresh coconut flesh or clean soap flakes.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 899.
Colorless, slightly oily liquid.
Insoluble in water, soluble in alcohol and oils.
Oily-fatty, winey and slightly floral odor with remote resemblance to Violets. Relatively diffusive and powerful, yet quite tenacious.
The ester finds a little use in floral flavor types at very low concentration, normally about 0.02 to 1 ppm in the finished product.
This ester finds some use in perfume compositions, partly as a component of Orris and Violet notes, partly in Mimosa, Cassie, Lilac, Tuberose, Rose, Jasmin and other florals in which a fatty, 'petal-like' note may be desirable.
Produced by direct esterification of Methanol with Dodecanoic acid, preferably under azeotropic conditions.