A sweet, fruity-floral ester with a rosy, honeyed character and a soft green undertone. Reminiscent of ripe stone fruits and honeyed rose petals, with a mild buttery nuance from the butyrate. Rounded and diffusive without being sharp.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1098.
Colorless liquid.
Practically insoluble in water, soluble in alcohol and oils.
Fine and natural-rosy, warm, floral-fruity odor of moderate tenacity.
The title ester is used in flavor compositions for imitation Strawberry, Butter, Caramel, Apple, Peach, Pineapple, Tobacco flavors, Honey bases, Floral bases, etc. in concentrations equal to 3 to 15 ppm in the finished consumer product.
This ester finds use in perfumes of the Jasmin, Honey, Hyacinth, Magnolia, Freesia, Frangipanni, Ylang, Lily, Lilac and many other sweet-floral types. Traces are used in Tuberose, and the material may be used by some perfumers for part of an 'animal-floral' effect.
Produced by direct esterification of Phenyl-ethyl alcohol with m-Butyric acid, e.g. under azeotropic conditions.