A soft, fresh white-floral aromachemical (styrallyl acetate) with a green, slightly fruity gardenia-tuberose character. Opens with a crisp, almost peel-like fresh top and settles into a diffuse petal-floral tone reminiscent of gardenia and magnolia.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 933.
Colorless liquid.
Almost insoluble in water, soluble in alcohol and oils.
Powerful and penetrating, green-floral, in dilution more fruity odor of moderate to poor tenacity.
Peculiar tart-fruity, green berry-fruity taste in dilutions below 20 ppm.
This ester is very widely used in perfumery and constitutes part of the topnote of several very successful and well-known perfumes. It is conventionally classified as a Gardenia-green material, but its odor is typical only of certain stages of maturity of the Gardenia flower, and only of certain species. However, the ester finds use in numerous fragrance types, mostly those including fruity and green notes, and it plays an important role in top-note complexes including Oakmoss, Galbanum, Allyl ionone, Citrus oils, etc. In spite of its apparent harshness, it can be applied at comparatively high concentration, often exceeding 2 or 3%. If Benzylacetate and Citrus oils are present, the level of the title ester can be still higher. Care should be taken in evaluating the effect of this material too quickly. It will characteristically mellow-in the perfume composition very perceptibly after 24 hours, often more in several days or so. Smaller amounts are used in Lilac, Hyacinth, Tuberose, Muguet, etc.
The ester finds extensive use in flavor compositions, particularly the sharp-fruity types, Pineapple, Apricot, Gooseberry, Apple, but also in Plum, Peach and many berry or fruit complexes. The concentration is about 1 to 30 ppm in the finished product.
Produced by direct esterification of Methyl phenyl carbinol with Acetic acid under azeotropic conditions.