A soft green-floral aroma chemical (phenylhexanol / α-propyl phenethyl alcohol type) with a fresh hyacinth character and mild rosy nuances. Watery-leafy on top, becoming a gentle floral middle with a slight sweet fatty undertone.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1169.
Colorless, slightly oily liquid.
Practically insoluble in water, soluble in alcohol and oils.
Mild-green, sweet, somewhat damp-earthy odor of moderate to good tenacity.
Tart-fruity, mildly green, sweet taste at concentrations below 10 ppm.
Mainly as a supporting note in fresh-green florals, or in green-woody or green-herbaceous types. It is generally considered inferior to the iso-Propyl benzyl carbinol with respect to Muguet effect, but it is excellent in new Chypre types with Oakmoss, Patchouli, Bergamot, Rose, etc.
Used in various types of fruit flavor, mainly as a fixative and as a mildly green note (Gooseberry, Blackcurrant, Plum, etc.). The concentration will normally be about 1 to 5 ppm in the finished product.
1) from Phenyl acetaldehyde plus Propyl magnesium bromide. 2) by hydrogenation of Propyl benzyl ketone.