A light, ethereal ester with a green-fruity character reminiscent of underripe pear and apple skin, layered over a soft nutty-caramel sweetness from the tetrahydrofurfuryl backbone. Diffusive and airy in the topnote, fading fairly quickly into a mild, slightly buttery fruitiness.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1289.
Colorless liquid
Poorly soluble in water, miscible with alcohol and oils
Caramellic-sweet, fruity and soft-oily odor of moderate tenacity
Sweet, fruity-caramellic, but not burnt, taste in concentrations below 40 ppm. More fruity, less caramellic at higher concentrations.
The author is not aware of any significant use of this ester in perfume compositions, but it seems to have quite interesting effect along with Linalool in Ylang compositions.
The title ester has found some use in flavor compositions for imitation Rum, Honey, Chocolate, Maple and occasionally in certain Nut composition-flavors.
Produced by azeotropic esterification of Tetrahydrofurfuryl alcohol with Propionic acid.