A faint, fatty-waxy odor reminiscent of tallow or old cooking oil. Largely used as an emollient or carrier rather than for scent; contributes a subtle greasy, slightly rancid nuance if oxidized.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1060.
Almost colorless or very pale yellowish oily liquid, solidifying in the cold to an opaque, crystalline mass.
A truly pure acid has very little odor, very little color and very little taste, but most commercial grades, even the high-grade materials have a faint, bland-oily odor, sweet-oily taste and usually a faint color.
Oleic acid is also used in flavor compositions for imitation Banana (mouthfeel, more than flavor), Butter, Cheese, Honey and in various spice blends.
The title material finds limited use in perfume compositions as part of the flower-wax-like odor in artificial flower absolutes, floral bases, etc. particularly in Tuberose, Gardenia, etc.
The concentration is normally about 1 to 30 ppm, in some cases much lower, in Banana often higher. Since the acid is also used partly as a fixative, higher concentrations are found in flavors used for baked goods and ice cream.
1) by isolation from natural products by fractionated low-temperature crystallization of natural acids or methyl esters of same. 2) by hydrolysis of animal and vegetable fats and oils.