A soft, honeyed floral aromachemical with a rosy-balsamic character and a slightly fruity, jammy nuance reminiscent of dried apricot or fig. Warm and sweet without being cloying, it lends body and a natural-smelling honey facet to floral and oriental accords.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1104.
Colorless liquid.
Insoluble in water, soluble in alcohol and oils.
Warm, fruity-caramellic, slightly earthy-oily odor of moderate tenacity.
Warm, oily-caramellic, slightly but pleasantly fungoid taste in concentrations below 2 ppm.
The title ester is not used in perfume compositions as far as the author is aware.
It is used in trace amounts in flavor compositions for its peculiar warm notes, mainly in Chocolate and Mushroom imitation flavors.
Produced by azeotropic esterification of Phenylethylalcohol with Furan-2-carboxylic acid.