A soft, sweet floral-musky fixative with a distinct neroli/orange-blossom character overlaid by a warm, slightly grape-like anthranilate facet. Develops a powdery, balsamic body with excellent tenacity, giving lift and diffusion to white-floral and cologne-style accords.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 998.
Pale straw-colored or almost colorless liquid, solidifying in the cold.
The result is a material with a rather harsh Orangeblossom odor, much more dry than Methylanthranilate, and not nearly as versatile.
It is used at the concentration of up to 20 ppm in the finished product to introduce a Grape-like note or as a fixative in fruit complexes.
This ester is the kind of perfume material which is more talked about in literature than used in the laboratory.
It is permitted in food flavors, where it is used at the concentration of up to 20 ppm in the finished product to introduce a Grape-like note or as a fixative in fruit complexes.
Produced from Isatoic anhydride and beta-Naphthol. Older methods produced very impure material, a type still in use.