Sharp, pungent aldehydic top note with a fermented, almost acrid character reminiscent of overripe apples and nuts. Quickly reveals a fatty, slightly green facet with hints of bread crust. Very volatile and harsh in isolation, requiring heavy dilution.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1366.
Colorless liquid.
Very slightly soluble in water, soluble in alcohol, propylene glycol and oils.
Very powerful and diffusive, penetrating, acrid-pungent odor, in the concentrated form repulsively choking, cough-provoking. In extreme dilution dry-fruity, musty, nut-like.
At concentrations below 10 ppm, the taste is warm, slightly fruity, herbaceous-nut-like.
Concentrations equal to about 1 to 5 ppm in finished products are used in imitation nut and various fruit flavors, occasionally in coffee, caramel, etc.
Produced by reduction of n-Valeric acid.