A green-floral aldehyde with a sharp hyacinth and lily-of-the-valley character, backed by a slightly waxy, herbaceous undertone. Cyclamen-like in facet, with a fresh leafy brightness that leans muguet in dilution.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1198.
Colorless liquid.
Practically insoluble in water, soluble in alcohol and oils.
Powerful, green, refreshingly bark-woody or sap-like odor of moderate to good tenacity.
In concentrations of less than 10 ppm the flavor is citrusy, remotely Orange-like, rather bitter-sweet, fruity. At higher concentrations it is not quite pleasant, bitter, pungent, green.
This aldehyde has been marketed for many years under a trade name and is now also available under its proper chemical name. It is used in modern perfumes to create new and attractive topnotes in combination with Oakmoss, Citrus oils, aliphatic aldehydes, etc. and it is particularly suitable in non-floral fragrance types. It performs excellently where Vetiver, Styrax, Sandalwood, Ionones, Galbanum, etc. are used, and its tenacity will carry it into the heart of the fragrance if it is introduced in proper balance. For special effects, such as 'wet bark', fresh, green flower stalks, Chrysanthemum bouquets, etc. it may form a major part of the fresh, natural-green complex. With Bitter Orange or Grapefruit oil, it will produce new and very pleasant notes and interesting variations from the very conventional Citrus topnote complex.
The title aldehyde is also used in flavor compositions for fruit complexes, Lemon, Orange, Arak, etc. It was once used in combination with Coumarin to imitate the aroma of the Woodruff (Asperula odorata), also used in the flavoring of the German specialty 'May Wine'.
Produced from Cumyl Magnesiumchloride plus Ethyl formate or Triethyl ortho-formate, followed by acid hydrolysis of the acetal.