A sweet, honeyed floral ester with a rosy-balsamic warmth reminiscent of phenylacetic acid derivatives. Softer and more rounded than methyl or ethyl phenylacetate, with a slightly waxy, almost narcotic honey facet that leans toward beeswax and jasmine over time.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1199.
Colorless liquid.
Almost insoluble in water, soluble in alcohol, propylene glycol and oils.
Honey-like, but fresh and light, fruity apricot-rose type odor of moderate tenacity.
Powerful, fruity-rosy, honeylike taste in concentrations lower than 10 ppm. The honey-like, rosy character is perceptible far below 1 ppm.
This ester is used in perfume compositions for lilac, rose (type tearose), lily, hyacinth, honey and wax odors, etc.
Used in flavor compositions for its powerful effect in imitation Apricot, Grenadine, Peach, Date, Fig, Honey, Blackcurrant, etc. and in Tobacco flavorings. Traces are used in certain types of Butter and Caramel flavor, and the ester is often used in Rose type of beverage flavor.
Produced by azeotropic esterification of n-Propanol with Phenylacetic acid.