Heptyl cinnamate has a green, leafy odor with a secondary hyacinth note. Heptyl cinnamate is prepared by esterification of nheptanol with cinnamic acid.
Heptyl butyrate has a fruity, chamomile-like odor and a sweet, green, tea-like taste suggestive of plum.
Reported found in fresh apple, grilled beef, fresh plum, plumcot and babaco fruit (Carica pentagona Heilborn)
could find use in perfume
compositions, but it is rarely mentioned as a
perfume material. It introduces interesting
nuances in fruity-green topnote complexes for
Chypre or Aldehyde-types, and it can be used
as a modifier in “Cucumber”’ odor, sometimes called for in certain cosmetic preparations. It
blends excellently with Clary Sage and with
the new American Mentha citrata oils (Todd
# 664 in particular). In flavor compositions, this ester adds
freshness and fruity-green aroma to imitation
Raspbemy, Apricot, Melon, Plum, and in
floral and Violet type flavors. The concentration used is normally very
low, about 0.5 to 3 ppm in the finished product.
From n-heptyl alcohol and butyric acid in the presence of HCl.
ChEBI: Heptyl butyrate is a fatty acid ester.
