Description
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.
Chemical Properties
α-Isobutylphenethyl alcohol has a green floral, fresh, slightly sweet aroma.
Preparation
By reacting isobutyl aldehyde with benzyl magnesium chloride.
Aroma threshold values
Aroma characteristics at 1.0%: herbaceous, warm celery-like, musk and creamy with a slight floral citrus
nuance
Taste threshold values
Taste characteristics at 10 ppm: warm, amber sclarolide herbaceous celery-like with oily and creamy
nuances.
Biochem/physiol Actions
Taste at 10 ppm
Synthesis
4-Methyl-1-phenyl-2-pentanol is prepared from benzyl chloride to benzyl magnesium bromide, and then hydrolyzed with isovaleraldehyde after Grignard reaction.