A soft, natural-smelling orange blossom / neroli character with a waxy-fruity undertone reminiscent of grape and mandarin peel. Less sharp and more diffusive than methyl anthranilate, with a rounded floral sweetness that lingers into the drydown.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1027.
Colorless or pale straw-colored oily liquid.
Practically insoluble in water, soluble in alcohol and oils.
Very sweet, yet refreshingly peel-like Mandarin-Orange type odor with distinctly Orangeblossom-winey-fruity undertones and excellent tenacity.
Intensely sweet, Mandarin-Orange-like taste at concentrations near 1 ppm.
This interesting ester is rarely offered in the USA, but has been used quite frequently in European perfumery and flavor compositions.
The ester is not listed as G.R.A.S. in the USA, but it may still be used in many other countries in Citrus flavors and Tutti-frutti types for hard candy, etc.
Produced from Isatoic anhydride and Nonyl-alcohol. This method will yield a colorless ester.