4-METHYL-1-PHENYL-2-PENTANOL

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.

α-Isobutylphenethyl alcohol has a green floral, fresh, slightly sweet aroma.

By reacting isobutyl aldehyde with benzyl magnesium chloride.

Aroma characteristics at 1.0%: herbaceous, warm celery-like, musk and creamy with a slight floral citrus nuance

Taste characteristics at 10 ppm: warm, amber sclarolide herbaceous celery-like with oily and creamy nuances.

Taste at 10 ppm

4-Methyl-1-phenyl-2-pentanol is prepared from benzyl chloride to benzyl magnesium bromide, and then hydrolyzed with isovaleraldehyde after Grignard reaction.