A powerful fruity-green ester with a distinctive unripe pear and violet-leaf character, backed by a fatty, waxy nuance reminiscent of cognac and cucumber peel. Sharp and diffusive at first, softening into a leafy green fruitiness.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 920.
Colorless mobile liquid.
Almost insoluble in water, soluble in alcohol and oils.
Fruity-green, foliage-type odor, rather sharp-green when undiluted, sweeter and more fruity when diluted below 1°.
This ester has found limited use in flavor compositions where fruity-green notes are desirable: Gooseberry, Rhubarb, Cucumber, Guava, Apple, etc.
It has been suggested for use in perfume compositions, but the author is not aware of any such use. It could probably find use as a modifier for some of the Acetylenic esters (Methyl heptincarbonate, etc.) in Narcissus, Violet and similar fragrance types.
Produced by direct esterification of 2-Octenoic acid and Methanol, preferably under azeotropic conditions.