A light, fresh-floral ester with a rosy-green character reminiscent of hyacinth and rose leaves, lifted by a faint honeyed sweetness. Cleaner and greener than phenylethyl acetate, with a diffusive top-note sparkle that fades fairly quickly.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1104.
Colorless liquid.
Powerful, green-herbaceous, rosy odor with some similarity to Chrysanthemum, Hyacinth and Watercress foliage.
The title ester is also used in flavor compositions, mainly in berry complexes, and in Apple, Apricot, Banana, Cherry, Honey, Peach, Pear, Plum, etc.
The ester is an excellent modifier in Muguet, Orchid, Lilac, Rose, Narcisse, and, in larger amounts, in Hyacinth.
Produced by cold formylation of Phenylethyl alcohol.