A soft fruity-floral ester with a fresh green-rosy character reminiscent of neroli and petitgrain. Opens with a light, slightly waxy fruitiness that settles into a delicate rosy-neroli facet.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1009.
Colorless oily liquid.
Practically insoluble in water, soluble in alcohol and oils.
Powerful and rich, sweet-herbaceous and fruity odor of good tenacity.
The ester could find some use in perfumery as a modifier for Bergamot, Petitgrain, Neroli, Muguet, etc. and it gives very intriguing effects with Vetiver and Oakmoss for novel fragrance types.
In such case, we would have another interesting material for fondant flavor or soft candy, and a modifier for Bergamot in hard candy flavor.
Produced by azeotropic esterification of Nerol with n-Valeric acid.