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Almost colorless or pale straw-colored liquid. Solidifies in the cold to an opaque crystalline mass or white crystals. M.P. 26°C. B.P. 271°C. Practically insoluble in water, soluble in alcohol and oils. The diluted solutions show a beautiful blue fluorescence.

Damascenine could find use in exotic floral compositions and variations of Citrus colognes, in novel topnote complexes with green-winey odorants, etc. The material could find many uses in flavor compositions, not only in variations of Strawberry but also Grape and "Tutti-frutti", wine, Cognac, etc.

ChEBI: Damascenine is a methoxybenzoic acid.

Damascenine's two synthesis methods are as follows: 1) from ortho-Hydroxybenzoic acid by Methylation followed by Nitration, Reduction, Aminomethylation and Esterification. 2) from 8-Hydroxyquinoline by Methylation, Oxidation, De-formylation and Esterification.