A soft fruity-floral aromachemical with a fresh apple-and-rose character, reminiscent of Phenoxanol esterified with isovaleric acid. It has a natural, slightly green rosy nuance with hints of ripe fruit and a mild sweet-herbaceous facet in the drydown.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1108.
Colorless oily liquid.
Practically insoluble in water, soluble in alcohol and oils.
Mild, but tenacious, sweet, green-fruity, warm-herbaceous odor.
Sweet, mildly green herbaceous-fruity, very pleasant taste in concentrations near 5 ppm.
The author has no report of its use in perfume compositions, but it could undoubtedly find use in Fougéres, Chypres, Oriental fragrance types, etc. as a modifier, and in top-note compositions as a novel type fixative for green-fruity topnotes.
This ester is used in flavor compositions as a modifier and blender in Apple, Tobacco, Strawberry, Plum and many other fruit types, but always at very low concentration, about 1 ppm in the finished product, often much lower.
Produced by azeotropic esterification of Phenylethyl methyl carbinol with iso-Valeric acid.