Phenethyl hexanoate has a fresh, fruity green, rosy, fresh, banana-like odor reminiscent of pineapple and a pleasant
taste
Reported found in Burley tobacco, yellow passion fruit, blue cheese, beer, cognac, malt whiskey, cider, sherry,
white wine, red wine, botrytised wine, rum, apple brandy, grape brandy, lamb’s lettuce and sea buckthorn.
Phenethyl hexanoate is used in flavor compositions as a modifier in Banana, Pineapple, Strawberry, Peach, and other imitation flavors. The concentration is usually about 2 to 8 ppm in the finished product, but the title ester is not included in the American G. R.A.S. list and it can therefore not be used in food flavors in the U.S.A.
Phenethyl hexanoate is produced by direct esterification of Phenylethylalcohol with n-Hexanoic acid under azeotropic conditions.
Aroma characteristics at 1.0%: sharp, winey, cocoa, honey, vanilla, yeasty, floral with hints of jamy fruity
nuances.
Taste characteristics at 10 ppm: cocoa, fruity, green, winey, fermented and slightly astringent.
