A fresh, fatty-fruity ester with a distinctly waxy-rosy character reminiscent of aldehyde C-11 but softened and sweetened. Opens with a clean, slightly citrus-peel brightness that settles into a creamy, pear-and-melon-like fruitiness with a soapy floral undertone.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1362.
Colorless oily liquid.
Practically insoluble in water, soluble in alcohol and oils.
Oily-fruity, mildly winey-fruity and very tenacious odor. The overall impression is that of a fruity, more than a floral type, although in suitable composition, the material is very compatible with Rose notes.
It could find some use in Brandy, Rum, Citrus and similar flavor creations on account of its excellent stability which makes it suitable for flavors intended for baked goods etc.
Not very often found in price lists, this material has been suggested for use in perfumes, mainly as a modifier for the acetate, where more fruity and less floral effect was acceptable. However, the ester does not really contribute much to a fragrance, and considering its cost which is far above average for fruity-floral esters to be used at medium-high concentration levels, there is not much speaking in favor of this material, except for occasional use in face powder perfumes.
Produced by azeotropic type esterification of 10-Undecen-1-ol with Propionic acid.