Extremely pungent, sharp aldehydic material with a suffocating, acrid character reminiscent of acetaldehyde but slightly heavier. In extreme dilution it takes on a green-fruity nuance, faintly reminiscent of unripe apple or fresh-cut stems, but at anything above trace levels it reads as harsh and irritating.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1161.
Colorless mobile liquid.
20° soluble in water, miscible with propylene glycol, glycerin, alcohol and oils.
Very diffusive and penetrating, suffocating odor with choking effect upon the respiratory system. Very poor tenacity. In extreme dilution an odor of roasted coffee appears.
Concentrations near 10 ppm have a sweet-ethereal, green-caramellic taste. Higher concentrations tend to give burning mouthfeel or pungent taste.
The title aldehyde is not used in perfume compositions, except for very rare cases of trace addition to special bases or artificial essential oils, flower absolutes, etc.
It is used in flavor compositions for its lifting-ethereal effect, which is particularly attractive in imitation apple. The concentration in the finished product will be about 5 to 12 ppm.
Produced from propylaic alcohol over copper at high temperature, or by oxidation with potassium bichromate/acid.