A soft, warm balsamic material with a sweet cinnamic-floral character reminiscent of styrax and cinnamon leaf. It has a mellow, slightly powdery sweetness that develops a subtle spicy-floral undertone, and functions as a mild fixative in oriental and floral compositions.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1281.
Colorless or pale straw-colored, slightly viscous liquid.
Insoluble in water, soluble in alcohol, miscible with oils.
Mild, sweet, floral-balsamic and very tenacious odor, resembling Perubalsam or Tolu-balsam, and terpeneless Nutmeg to a certain degree. The immediate impression is that of a weak odor.
Heavy-fruity, mildly spicy taste in concentrations below 20 ppm.
The title ester is not often offered commercially, but it finds a little use in New-Mown-Hay, Fougére, Oriental bases, Muguet variations (Linalyl cinnamate is preferred by far), etc. It blends very well with Labdanum for such purposes.
Traces of the ester are used in fruit flavor compositions, sometimes in Grape imitation, and in certain Spice complexes. The concentration used is normally as low as 0.5 to 6 ppm in the finished product.
1) by azeotropic type esterification from Terpineol and Cinnamic acid; 2) from Methyl cinnamate, Sodium-terpineol and Terpinyl formate (or Terpinyl acetate).