A sharp, penetrating aliphatic aldehyde with a pungent, almost acrid top note reminiscent of overripe apples, fermented fruit, and a faint cheesy-fatty facet. Extremely diffusive and volatile — flashes off quickly leaving a green, slightly sweaty fruity impression.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1366.
Colorless mobile liquid.
Slightly soluble in water, soluble in alcohol, propylene glycol and oils.
Very powerful, penetrating, acrid-pungent odor, causing cough-reflexes unless highly diluted. In extreme dilution, the odor becomes fruity, rather pleasant, and the flavor is peach-like, heavy-fruity below 10 ppm.
The flavor is peach-like, heavy-fruity below 10 ppm.
It finds considerable use in flavor compositions, mainly for imitation butter, chocolate, cocoa, nut, coffee, caramel, etc. and in many fruit complexes. The concentration in finished products will be as low as 0.5 ppm up to 4 or 5 ppm.
Produced from (many methods) e.g. by reduction of iso-Valeric acid.