Mild fruity-floral, slightly balsamic-vani]ialike odor in the Plum and Lilac type, also
reminiscent of certain types of Cherry.
Excellent in sweet florals such as Lilac,
Acacia, Mimosa, Violet, Honeysuckle. Anisyl acetate is
one of the classic ingredients to achieve the
so-called "powdery" notes which are still in
strong demand by the fragrance consumers.
In combination with Cyclamal it produces
very unusual, powerful and pleasant effects
of this type.
Frequently used in flavor compositions for
imitation Berry, Chocolate, Cocoa, Fruit,
(Cherry), Vanilla, etc.
Concentrations usually about 30 ppm. This
ester performs very well in baked goods
(heat-stable).
clear colourless to pale yellowish liquid
Anisyl acetate has a floral, fruit-like odor (pleasant, vanilla, plum, lilac) and a slight pungent, sweet taste.
Anisyl Acetate has been found in several types
of berries. It is a colorless liquid with a fruity, slightly balsamic blossom odor and
is used occasionally in sweet, floral compositions but more frequently in flavor
compositions for fruity notes.
Reported found in vanilla and currants.
May be prepared by the reaction of anisic alcohol with acetic anhydride
ChEBI: 4-Methoxybenzyl acetate is a carboxylic ester. It is functionally related to a benzyl alcohol.
Anisyl acetate can be produced from Anisyl alcohol by direct esterification with Acetic acid or Acetic anhydride.
Taste characteristics at 30 ppm: fruity, floral, vanilla, coconut, honey, cocoa, anise and licorice
Flammability and Explosibility
Non flammable
Combustible liquid.
When heated to decomposition it emits
acrid smoke and irritating fumes.
Colorless liquid. Insoluble in water, Propylene
glycol and Glycerin. Soluble in alcohol and
oils.
