A soft, honeyed rose-floral aroma with a fruity, jammy nuance reminiscent of ripe peach and plum. The isobutyrate ester lends a smooth, slightly balsamic sweetness that rounds out rose and white-floral accords without sharpness.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1099.
Colorless liquid.
Insoluble in water, soluble in alcohol and oils.
Refreshing fruity-rosy odor. More fruity than rosy, and overall fresher than the a-Butyrate.
Pleasant fresh-fruity, Strawberry-Pineapple-like taste in concentrations below 20 ppm. Taste is vastly improved in presence of mild food acid.
This ester finds as much use in perfumery as does the n-Butyrate. The title ester is used for Jasmin, Hyacinth, Rose, Peony and many other fruity-floral types, also in Gardenia, Honeysuckle, Frangipanni, etc.
In flavors, it finds use for imitation Apple, Peach, Pineapple, Strawberry, Honey, Cheese, and in various floral and fruity complexes.
Produced by direct esterification of Phenyl-ethylalcohol with iso-Butyric acid, e.g. under azeotropic conditions.