A powerful fatty-aldehydic material with a distinctive greasy, waxy citrus-peel character. Fresh orange-rose facets emerge on dryout, with a slightly soapy, oily undertone typical of C9 aldehydes.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1016.
Colorless oily liquid.
Practically insoluble in water, soluble in alcohol and oils.
Very powerful and diffusive fatty-floral, waxy odor of moderate tenacity. In proper dilution, the fatty notes become more pleasant, floral-waxy, more rosy and sweet, fresh as Neroli.
The taste in concentrations below 5 ppm is refreshing, citrusy, waxy.
This aldehyde is used very extensively, but also very sparingly in volume, in perfume formulations. Trace ambunts, often less than 0.1 %, are used in Rose, Lily, Peony, Orris, Geranium, Citrus, Orangeblossom, Jasmin, Tuberose, Opopanax and many other fragrance types, The aldehyde will supply very natural “flower-wax” or “petal’’ notes, and give tremendous “lift” to a perfume. It often forms part of an “aldehydic base” which in turn may form part of a topnote composition.
In flavor compositions, the aldehyde is used for imitation Citrus, particularly Lemon and Mandarin. Concentrations are very low, normally about 0.2 up to about 6 ppm in the finished product.
1) from Oleic acid or from Castor oil via Undecylenic acid. 2) by catalytic oxidation of n-Nonanol.