Linalyl benzoate

Balsamic-floral, Bergamot-fruity odor of good tenacity. The odor varies considerably according to the method of production of this ester. Above description is based upon the "Roche"-processed material, while older methods yield esters of far greater sweetness, less tenacity and more similarity to Linalyl acetate, often with side-notes of Methylbenzoate. Peculiar, deep-sweet, fruity or fruit-preservelike odor, mainly of Plum-type.

Linalyl benzoate has a heavy odor reminiscent of genet, bergamc and lily. It may be prepared from linalool and benzoyl chloride the presence of pyridine.

Linalyl benzoate has a heavy odor reminiscent of floral, balsamic and fruity.

Reported found in the essential oils of ylang-ylang and tuberose; also in mushrooms.

LINALYL BENZOATE is used as fragrances. Primarily used in various floral fragrances and citrus, mixed fruit, and berry fragrances.

From linalool and benzoyl chloride in the presence of tuberose.

ChEBI: Linalyl benzoate is a monoterpenoid.

Linalyl benzoate can be produced: 1) from Linalyl formate plus Methylanthranilate with Sodium Linalool. 2) by esterification of Dehydrolinalool with Benzoic acid e.g. under azeotropic conditions, followed by hydrogenation of the Dehydro-ester. 3) from Linalool sodium with Trichloro acetophenone.