A fatty-waxy alcohol with a soft citrus-floral character reminiscent of orange peel and rose petal. Cleaner and less sharp than the corresponding aldehyde (undecanal), with a creamy, slightly soapy undertone that persists into a mild waxy drydown.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1354.
Colorless oily liquid, solidifying in the cold.
Almost insoluble in water, soluble in alcohol and oils.
Oily-fruity, floral-citrusy odor, slightly fatty, but overall fresh and delicately rosy, in high dilution Mandarin-like.
Concentrations below 20 ppm have citrusy, oily-fruity, mildly sweet taste, but higher concentrations tend to produce unpleasantly fatty taste.
This alcohol is frequently, but not very widely used in perfume compositions, often as a companion to the corresponding aldehyde or other aliphatic aldehydes in topnote compositions. It blends well with the floral-citrusy fragrance types, Citrus colognes, Cassie and Violet, green and herbaceous fragrances. It is often used in Rose bases.
In imitation Citrus flavors, Lemon, Lime, Mandarin and Orange, and occasionally in Blackcurrant flavor or Rose flavor, it is used in small amounts, equivalent to 3 to 15 ppm in the finished product.
1) by Bouveault-Blanc reduction of Ethyl undecylate. 2) by reduction of Ethyl undecylenate. 3) by Grignard reaction from n-Nonyl magnesiumbromide plus Ethylene oxide.