A light, fruity-waxy ester with a soft green-winey character reminiscent of unripe pear skin and pineapple rind. Has a slightly fatty, oily undertone typical of caprylate esters, fading to a mild sweet fruitiness.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1176.
Colorless oily liquid.
Almost insoluble in water, soluble in alcohol and oils.
Winey, oily-fruity, mildly Brandy-like and Berry-Grape-like odor of moderate to poor tenacity.
Fresh-fruity, winey, Berry-like taste in concentrations below 40 ppm.
This ester finds only very limited use, if any at all, in perfume compositions.
It is used occasionally in flavor compositions, and particularly in the fruit flavor type used in Gelatin candy (“Wine jelly”), and in Blackberry or Plum flavor imitations. It is also used as part of Cognac and wine flavors, Plum flavors, etc.
Produced by azeotropic esterification of n-Propanol with n-Octanoic acid.