A powerful, fatty-aldehydic top note with a distinct citrus-peel character reminiscent of orange rind and lemon zest. Sharp and slightly greasy on first sniff, it opens into a clean, soapy freshness with a waxy, almost tallowy undertone. Signature material of classic aldehydic florals — pungent and pervasive even at trace levels.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1042.
Colorless liquid.
Slightly soluble in water, soluble in alcohol and propylene glycol under slowly progressive acetal-formation; soluble in oils.
Powerful, and in undiluted state harsh, fatty, penetrating odor. In extreme dilution sweet, orange-like, slightly fatty, honey-like and of moderate to poor tenacity.
The taste in extreme dilution is sweet, fruity, apricot-plum-like, but becomes fatty, rather unpleasant at concentrations higher than 10 ppm.
This aldehyde is used in perfumery, always in minute concentrations and mainly as part of rose topnotes, neroli, bergamot, orange-blossom and in citrus colognes, occasionally in jasmine, etc.
It is also used extensively, but very sparingly, in flavor compositions for imitation butter, butterscotch, chocolate, apricot, plum, lemon-orange, cheese, orange, etc. and in spice and condiment blends, e.g. coriander, celery, etc.
Produced from coconut fatty acids via methyl-n-octoate or by catalytic oxidation of n-octanol.