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α-Isobutylphenethyl alcohol has a green, floral, somewhat herbaceous odor and a buttery, oily, caramellic flavor. May be prepared by reacting isobutyl aldehyde with benzyl magnesium chloride.

α-Isobutylphenethyl alcohol has a green floral, fresh, slightly sweet aroma.

α-Isobutylphenethyl alcohol is an excellent modifier in heavy and green floral fragrance types, in Oriental or Chypre bases, etc. It may form a significant basis of Honeysuckle, Freesia or variations of Rose or Muguet. It is used in flavor compositions for imitation Butter, Caramel, Chocolate, Fruit and Spice in concentrations equivalent to 50 ppm in the finished consumer product.

By reacting isobutyl aldehyde with benzyl magnesium chloride.

Aroma characteristics at 1.0%: herbaceous, warm celery-like, musk and creamy with a slight floral citrus nuance

Taste characteristics at 10 ppm: warm, amber sclarolide herbaceous celery-like with oily and creamy nuances.

Taste at 10 ppm

4-Methyl-1-phenyl-2-pentanol is prepared from benzyl chloride to benzyl magnesium bromide, and then hydrolyzed with isovaleraldehyde after Grignard reaction.