A soft, fruity-green ester with a ripe apple and pear character wrapped in a mild waxy-herbaceous facet reminiscent of valerian. Less sharp than shorter-chain fruity esters — rounder, slightly oily, with a gentle sweetness that lingers into the drydown.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1060.
Colorless liquid.
Insoluble in water, soluble in alcohol and oils.
Powerful, fatty-fruity, herbaceous odor of moderate tenacity. The herbaceous notes are rather heavy, almost spicy, and the terminal notes are powdery resembling the dryout of root-like odors.
The ester is more commonly used in flavor compositions, mainly for imitation Apple, Banana, Butter, Cherry, Grape, Honey, Nut, etc. and in fruit complexes (tutti-frutti), berry compositions, citrus notes, etc.
This ester is somewhat more common than the 1-Valerate, and it is used to some extent in fragrance compositions. In sophisticated Pine bases, in woody and herbaceous fragrances, with Oakmoss and Vetiver, it gives rather useful effects and novel notes.
Produced by azeotropic esterification of n-Octanol with iso-Valeric acid.