A soft, waxy white-floral note reminiscent of orange blossom and neroli, with a slightly green, petal-like nuance. Rounded and creamy rather than sharp, it lends a natural bloom-like character to floral accords and lasts well on the blotter.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 994.
Colorless or white leaflets.
Insoluble in water, soluble in alcohol and oils. The solubility in cold alcohol is rather poor, but always sufficient for compositions.
Intensely sweet and tenacious, fruity-floral-winey odor. In extreme dilution, the fruity notes dominate and resemble Raspberry.
The taste in dilution (below 10 ppm) is sweet and intensely fruity.
This ether has found a little use in perfumery, although the iso-Butylether is definitely the most common of the two.
The use in flavor compositions is interesting, but restricted. The material is not permitted in food flavors in the United States of America.
Produced from beta-Naphthol and n-Butyl-alcohol (in surplus) by simple esterification with sulfuric acid catalyst/dehydrator. Also from beta-Naphthol-sodium and n-Butyl-bromide.