A fresh, fruity-green ester with a soft rosy-neroli character and a distinctive apple-like facet. The isovalerate side brings a lightly herbal, slightly sweaty-fermented nuance that keeps it from being too candy-fruity, while the neryl portion contributes a delicate petal-and-citrus lift.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1009.
Colorless liquid.
Insoluble in water, soluble in alcohol and oils.
Rich and sweet-herbaceous, Clary Sage and Hop-type odor with ethereal-fruity notes and good tenacity.
The flavor is primarily berry-like, remotely reminiscent of Blackcurrant and Apple, quite powerful and pleasant only below 10ppm.
This ester finds a little use in Rose variations, in Oriental bases, and in Oakmoss blends, where it introduces very attractive sweetness and rich-herbaceous notes. As a modifier in heavy florals it may be used sparingly, but it is not often found in a perfume laboratory.
It finds occasional use in berry, fruit, Apple and Rose flavors, and in tobacco flavors.
Produced from Nerol by azeotropic esterification with iso-Valeric acid.