A soft fruity-waxy ester with a green, slightly herbal edge — reminiscent of unripe apricot and pineapple skin over a faintly oily, tallowy background. Gives a natural, juicy lift to fruit accords without the sharpness of shorter-chain esters.AI · claude-opus-4-7
Composition, IFRA restriction figures, allergen concentrations and where this material is bought are part of Perfume Foundry’s curated library and need an account. Create one or sign in.
Perfume and Flavor Chemicals, page 1049.
Colorless liquid.
Almost insoluble in water, soluble in alcohol and oils.
Peculiar, green-herbaceous, remotely orange-like and mildly fatty-floral odor. The herbaceous notes resemble the warmer parts of Galbanum, while the floral notes are related to Rose.
The ester has a pleasant, green-fruity taste in concentrations below 5 ppm, while it is rather harsh, oily-vegetable at higher levels.
This ester finds a little use in perfume compositions for Rose, Geranium, Chypre bases, Fougères, etc.
It is used in many types of flavor, e.g. Butter, Citrus, Cucumber, Cherry, Melon, Liqueur flavors, Fruit complexes, Peach, Pistachio, Pineapple, Strawberry, etc.
Produced by azeotropic esterification of n-Octanol with n-Butyric acid or by conventional method from n-Butyric anhydride.