A soft, honeyed fruity-floral ester with a waxy, slightly greasy character. Rose-petal and honey nuances layer over a ripe pineapple-apricot fruitiness, giving a plush, slightly heavy sweetness.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1099.
Colorless oily liquid.
Practically insoluble in water, soluble in alcohol and oils.
Fruity-green, rosy, fresh-Pineapple-like, Banana-like odor type of good tenacity.
In concentrations below 10 ppm, the taste is pleasant, resembling that of unripe Pineapple-Banana, yet sweet and fresh. Higher concentrations seem to emphasize the green-metallic notes in the ester.
This ester may be used in perfumery, but the author believes that its use as such is very rare.
It is used in flavor compositions as modifier in Banana, Pineapple, Strawberry, Peach and other imitation flavors. The concentration is usually about 2 to 8 ppm in the finished product, but the title ester is not included in the American G.R.A.S. list and it can therefore not be used in food flavors in the U.S.A.
Produced by direct esterification of Phenyl-ethylalcohol with a-Hexanoic acid under azeotropic conditions.