A soft, rosy-fruity ester with a honeyed phenylethyl alcohol character rounded by the mellow, slightly green-buttery facet of 2-ethylbutyric acid. Reads as a natural rose-petal sweetness with a jammy, apple-honey nuance — less sharp than phenylethyl acetate, warmer and more diffusive.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1102.
Colorless liquid.
Insoluble in water, soluble in alcohol and oils.
Delicate, fresh-fruity-rosy odor of considerable tenacity.
This rare ester is used in perfumery, although not often offered commercially under its proper chemical name. It finds its way mainly into specialties and bases, manufactured by the user himself, and therefore not found on the perfumer’s shelf. It introduces very natural rosy notes and fruity-herbaceous undertones when used at 2-4° in a Rose base. For novel effects it can be used at much higher level of concentration since it does not tend to dominate a fragrance. It blends very well with Dimethyl octanol and its esters, with Phenylethyl propionate, etc.
Produced by direct esterification of Phenylethyl alcohol with Diethylacetic acid under azeotropic conditions.