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.
