A fresh fruity ester with a waxy-green edge, evoking crisp apple peel and unripe pineapple with a subtle buttery undertone. Diffusive and juicy on top, quickly fading to a soft fruity-green nuance.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1049.
Colorless liquid.
Practically insoluble in water, soluble in alcohol and oils.
Refreshing, herbaceous and fruity-green, vegetable odor. Some observers find it 'crude', but this may be personal impression of a poorer grade material. The odor will inevitably call sweet memories to those who have grown up in the country, where the giant Bear’s Claw is found, or it may smell 'rooty' or 'mushroomy' or 'earthy' to others.
Its taste is a little less floral than that of the n-Butyrate, and perhaps more vegetable-herbaceous.
This material may tempt a perfumer to use it in Chypre, tabac, Fougére, Lavender, New Mown Hay, Bruyére etc. in fact the typical outdoor odors. It gives very pleasant effects with Ethyl Chrysanthemumate and Labdanum products, Coumarin, Oakmoss, Galbanum, etc.
It is used in imitation Pistachio, Grape, Melon, Peach, Citrus complexes, fruit blends, wine and Liqueur flavors, etc.
Produced by azeotropic esterification of n-Octanol with iso-Butyric acid, or under ordinary conditions with iso-Butyric anhydride.