A powerful green-fruity nitrile with a natural galbanum-like character. Opens with a sharp, sappy green facet reminiscent of crushed leaves and unripe fruit, developing into a tropical fruity nuance (pear, apple skin) with a subtle waxy undertone. Often used as a more stable alternative to cis-3-hexenyl esters for green-fruity effects.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1068.
Colorless liquid.
Insoluble in water, soluble in alcohol and oils.
Powerful and pungent mustard-like odor of poor tenacity.
Pungent and burning taste, mustard-like effect in concentrations below 5 ppm.
This material has been used in artificial mustard flavor but it is not specifically listed in the American G.R.A.S. list as permitted for food flavors.
Produced from 3-Butenyl bromide plus cuprous cyanide.