A fresh, fruity-floral ester with a soft rosy-green character reminiscent of unripe pear skin and freshly cut petals. Has a subtle waxy, aldehydic-fatty undertone that adds a natural lift. Sits between a fruity top note and a light floral heart, giving airy diffusion without sharpness.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1360.
Colorless oily liquid.
Practically insoluble in water, soluble in alcohol and oils.
Mildly fruity, fatty-floral, Honey-Rose type odor of good tenacity. Variations in this odor picture are observed in products from different suppliers.
Concentrations below 20 ppm have refreshingly fruity-citrusy taste, but this impression is not truly pleasant without a food acid.
The title ester finds a little use in perfumery. It gives very pleasant and interesting effects in floral as well as non-floral (Ambre-Chypre, fruit, etc.) fragrance types, and it is exceptionally stable. Experiments in powder perfumes confirm this. As a refreshing note in Rose, Muguet or Lily, it adds valuable notes to otherwise dull perfumes in face powders, where freshness is a very rare virtue of the fragrance.
The ester is also used in trace amounts in fruit and Citrus imitation flavor compositions. The concentration in finished products may be about 3 to 15 ppm.
Produced by azeotropic type esterification of 10-Undecen-ol with Acetic acid.