A soft, slightly waxy floral-fruity material with a neroli/orange-blossom character and a discreet musky undertone. Rounder and less sharp than methyl anthranilate, with a diffuse, petally sweetness that lingers as a warm floral backdrop.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1048.
Colorless or very pale straw-colored oily liquid.
Insoluble in water, soluble in alcohol and oils.
Fresh-oily, herbaceous-floral and very sweet, tenacious odor of Sweet-Pea and Neroli-type.
In flavors, minute amounts are used in imitation Raspberry, Apple, Cherry, Strawberry, Lemon, Peach, Pear, Brandy, etc. and in 'tutti-frutti' complexes, etc.
The normal concentration of this ester in the finished product will be about 1 to 6 ppm.
Produced by azeotropic esterification of n-Octanol with Acetic acid.