A soft rosy-floral ester with a fruity, slightly honeyed character reminiscent of rose petals and green apple skin. Warms into a gentle powdery sweetness with a subtle herbaceous nuance from the senecioate portion.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1114.
Colorless oily liquid.
Practically insoluble in water, soluble in alcohol and oils.
Mild, deep-sweet, herbaceous-winey, discretely floral-balsamic odor of moderate tenacity.
Sweet, ethereal-winey, deep-fruity taste in concentrations below 10 ppm. The fruity notes resemble Prune or other dried fruits.
This ester is very rarely offered commercially, and it is probably not used to any significant extent in perfumes.
It finds use in flavor compositions as a modifier in various wine and liqueur flavors, usually at concentrations equal to 5 ppm in the finished product. It acts partly as a fixative for the more volatile wine esters, partly as undertone of dried fruits, as a sweetener.
Produced by azeotropic esterification of phenylethyl alcohol with 3-methylcrotonic acid.