A green-fruity ester with a distinctive waxy, slightly mushroomy character. Reminiscent of unripe pear and rose petals with a fatty, oily undertone, drying down to a soft green fruit facet.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1026.
Colorless liquid.
Practically insoluble in water, soluble in alcohol, miscible with oils. Fairly soluble in Propylene glycol.
Powerful fruity-green, leafy and mildly earthy odor of moderate to poor tenacity.
Its sweet-fruity taste is accompanied by a peel-like freshness, and the material is quite powerful.
This ester finds application in numerous types of fragrance: Orangeblossom, Rose, Gardenia, Lavender, Violet, Oriental, Opopanax, Orris, Citrus (Lemon in particular), etc.
The ester finds some use in flavor compositions for imitation Apricot, Peach, Lemon and other Citrus types, fruit complexes, etc.
Produced by azeotropic esterification of n-Nonanol with Acetic acid or by ordinary Acetylation with Acetic anhydride.