An intensely green, violet-leaf note with a fatty-waxy edge and a cool cucumber-like freshness. Very powerful at low dilution, evoking crushed leaves and unripe stems, with a subtle floral-metallic facet reminiscent of galbanum and violet foliage.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 921.
Colorless oily liquid.
Almost insoluble in water, soluble in alcohol and oils.
Green, violet-leaf-like and mimosa-like odor, more delicate and less acrid than the Methyl heptin carbonate.
In extreme dilution, pleasant, fruity-vegetable green taste, like unripe banana, fresh peach and cucumber peel.
This ester finds some use in perfume compositions for its green-floral effect in Gardenia bases, Tuberose, Violet, Rose, etc.
The ester is used in minute traces (0.02 to 10 ppm in the finished product) in imitation Peach, Banana, Cucumber, Melon, Gooseberry and other berries, fruit complexes, etc.
Produced from 2-Octene via I-Octyne and Octyne carboxylic acid.