A soft, waxy-fatty ester with a subtle fruity-green nuance, reminiscent of unsaturated fatty aldehydes but smoother and more oily. Contributes a creamy, skin-like richness with faint melon-peel and pear-skin facets.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 972.
Colorless or very pale straw-colored oily liquid.
Insoluble in water, soluble in alcohol and oils.
Light, fatty-green, mildly earthy-fungal odor with some resemblance to Brandy and Cognac.
Oily-brandy-like taste in concentrations below 50 ppm. Rather unpleasant 'rubber-like' at higher concentrations.
This unsaturated ester is used to a limited extent in perfume compositions. It may supply interesting notes in Citrus topnote complexes and give pleasant variations in Cognac oil or other green-winey odors.
It is more frequently used, but normally in mere traces, in flavor compositions, such as Honey, Citrus, Rum, etc. It performs very well with Ethyl aceto acetate, Ethyl phenylacetate, Citronellyl acetate, Linalyl acetate, etc.
Produced by direct esterification of Undecylenic acid with Methanol. The acid may be obtained by pyrolysis of Castor oil (manufacture of Heptaldehyde and Undecenoic acid).