A fresh, fruity-green ester with a soft rosy-citrus lift reminiscent of orange peel and unripe apple. There's a mild waxy-aldehydic facet underneath that adds a natural, slightly fatty roundness. Overall airy and clean, fading fairly quickly.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1053.
Colorless mobile liquid.
Very slightly soluble in water, soluble in alcohol, propylene glycol and oils.
Powerful and relatively diffusive, fruity-green, Orris-Rose type odor of poor tenacity.
Refreshing, fruity-green taste in concentrations below 10 ppm.
This ester finds a little use in perfume compositions as a modifier in Orris compositions, Rose bases, Orange types, etc. It is often used with Palmarosa oil to introduce a natural freshness to that material.
In flavors, the ester finds its way into 'tutti-frutti' compositions, Peach and Apricot imitations and various Citrus types. The concentration is normally about 0.5 to 8 ppm in the finished product.
Produced by direct esterification of m-Octanol with Formic acid, e. g. in presence of Acetic anhydride.