A soft, creamy-fruity ester with a buttery, slightly caramellic warmth and a green, lactonic edge reminiscent of ripe pear skin and cooked cream. Over time it settles into a rounded, mildly nutty sweetness with a gentle dairy nuance.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1288.
Colorless liquid.
Insoluble in water, soluble in alcohol, miscible with oils.
Heavy, sweet-fruity odor of Apricot-Pineapple type, moderate tenacity.
Sweet-fruity taste at concentrations below 40 ppm, but rather pungent and unnatural at higher levels.
The title ester has found some use in fruit flavor compositions, mainly as a fixative for the more volatile esters and as a modifier in general.
Concentrations in finished products are about 1 to 15 ppm.
Produced by azeotropic esterification of Tetrahydrofurfuryl alcohol with n-Butyric acid.