Sweet, soft balsamic-cinnamic odor with a fruity, slightly wine-like facet and a warm floral undertone reminiscent of peru balsam and cinnamon leaf. Rounder and less sharp than methyl cinnamate, drying down into a smooth resinous sweetness.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1176.
Colorless viscous liquid, solidifying in the cold to an opaque crystalline mass.
Insoluble in water, soluble in alcohol and oils.
Sweet-and-dry, powdery-balsamic, Ambre-like slightly floral odor of good tenacity.
Sweet, deep-fruity, jam-like, balsamic taste in concentrations below 10 ppm.
This ester is used in perfume compositions, mainly in the non-floral type, and often in conjunction with Labdanum, Styrax, Anisaldehyde, etc. in variations of Fougére, Chypre, Ambre, etc. It is also used occasionally in Mimosa, Sweet Pea, Frangipanni, etc.
The title material is used in flavor compositions for imitation Apple, Grape, Honey and various Berry-types, Rose flavor and other floral flavors. It tends to produce a very perfumey taste at concentrations higher than 5 or 10 ppm. Normal use concentrations are just below that level, or 2 to 5 ppm in the finished product.
Produced by azeotropic esterification of n-Propanol with Cinnamic acid.