Practically odorless clear liquid used primarily as a solvent, fixative, and diluent in fragrance and cosmetic applications. Any perceptible note is a very faint, slightly bittersweet, mildly fatty impression that does not contribute meaningfully to a composition.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1332.
Colorless, slightly viscous liquid.
Practically insoluble in water, soluble in alcohol and oils.
Very mild, but sweet and pleasant, winey-fruity, plum-like odor.
The taste is bitter at concentrations higher than 500 ppm, but hardly perceptible at concentrations below 100 ppm.
The title ester was developed for purposes other than perfumery and flavor work, but it has become quite popular as a blender, solvent or diluent in perfumes and particularly in flavor compositions.
The ester is more commonly used in flavors, mainly in berry types, butter, butterscotch, cherry, honey, citrus complex flavors or fruit flavors, particularly for fixation, for baked goods, etc.
Produced by esterification of ethyl alcohol with citric acid.