A soft, honeyed rose-floral note with a fruity undertone reminiscent of ripe apple and light balsamic sweetness. Rounder and more subdued than phenylethyl alcohol, with a slightly waxy, jammy character that gives body to floral accords.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1095.
Colorless oily liquid.
Very slightly soluble in water, soluble in alcohol, propylene glycol and oils.
Very sweet, rosy-fruity, honey-like odor of moderate to poor tenacity. The fruity notes are mostly peachy with a pleasant leafy-green tonality, the rosy notes very sweet, almost towards Gardenia.
The taste at concentrations below 10 ppm is sweet, fruity-honey-like, remotely Raspberry-like, but at higher levels rather 'perfumey' not quite attractive.
The title ester is widely used in perfume compositions, from everyday soap and detergent perfumes to fine cosmetic fragrances, room-sprays, deodorants, etc. almost any type of perfume. Its sweetness, versatility and very low cost makes it almost universally applicable. For Rose, Jasmin, Hyacinth, Reseda, Freesia, Peony, Magnolia, Oriental and even citrusy fragrance types, it may be used at concentrations from 1 percent up to 10 or perhaps much higher.
The title ester is also commonly used in flavor compositions, for imitation Butter, Apple, Apricot, Caramel, Honey, Passionfruit, Peach, Strawberry and fruit complexes, Vanilla flavors, floral and Rose type flavors, etc.
Produced by direct esterification of Phenylethylalcohol with Acetic acid or Acetic anhydride.