A sweet, honeyed floral with a distinct neroli/orange-blossom character and a jammy, grape-like fruity facet typical of anthranilate esters. Softer and more balsamic than methyl anthranilate, with a rounded, slightly powdery drydown.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1280.
Colorless or straw-colored oily liquid, solidifying in the cold.
Insoluble in water, soluble in alcohol and oils.
Musty, heavy, but sweet and Neroli-floral, very tenacious odor. Considerable variations in quality are reflected in this odor picture.
Powerful, sweet-fruity taste in concentrations below 10 ppm, while higher levels tend to produce harsh-perfumery flavor.
This ester is occasionally used in perfume compositions, but it is the author’s impression that perfumers are generally extremely conservative with respect to Anthranilates, and rarely deviate from the few big esters. The title ester is used in variations of Orange blossom, Honeysuckle and other heavy florals, Oriental fragrance types, etc.
It is also used in fruit flavor compositions in concentrations equal to about 1 to 6 ppm in the finished product.
1) from Terpineol and Isatoic anhydride in the presence of minute amounts of Sodium hydroxide. 2) from Methyl anthranilate plus Terpineol-sodium and Terpinyl formate.