A pungent, roasted-nutty aromatic with the characteristic burnt, slightly fecal-green pyridine facet. Diffusive and penetrating in isolation, softening into a warm hazelnut-cocoa nuance with green vegetal undertones on dry-down.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1135.
Finds a little use in perfume compositions, particularly as part of the Narcisse fragrance picture.
Used more generally as a sweetener in case that spicy notes are less desirable. The title ester is also useful in Mimosa compositions with Anisyl acetate, Anisyl alcohol, etc. Traces are used in imitation Apricot, sometimes as little as 0.5 to 3 ppm in the finished product. It is rarely used in other flavor types.
Produced by azeotropic esterification of Phenyl propyl alcohol with Propionic acid;