A fresh, green-floral aroma chemical with a gardenia-hyacinth character and a light, slightly fruity top. It has a diffusive, dewy quality reminiscent of white petals and crushed green stems, fading fairly quickly on the blotter.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 936.
Colorless mobile liquid.
Slightly soluble in water, soluble in alcohol and oils.
Powerful and dry, green-floral, balsamic-woody odor of Mimosa-Gardenia type.
Its peculiar dry notes are repeated in the taste, but there is an indirect fruity effect, too.
This ester finds limited use in perfume compositions. Its effect is distinctly different from that of the higher esters in that it is more floral, practically non-fruity. The green notes are dry, not sweet, and they are accompanied by a balsamic undertone.
It finds some use in Hyacinth, Lilac, Apple-blossom, Mimosa and variations of Gardenia, but its main use is in flavor compositions. Smaller amounts are used in various fruit complexes and in berry complexes, Gooseberry, Rhubarb and Blackcurrant, etc.
Produced by direct esterification of Methyl phenyl carbinol with Formic acid (usually in presence of Acetic anhydride).