Jasmonal A (Amyl Cinnamal)
Synthetic Ingredient for Perfumery
This essence combines a very mild, oily-herbaceous, and subtly floral aroma, reminiscent of natural blooms like Jasmine, Gardenia, and Tuberose, with sweet, floral, fruity, tropical, and green nuances, finished with a powdery touch. Extensively used in perfumery and soap fragrances, it introduces a Jasmine-like floralness and blends excellently, enhancing fragrance fixation due to its tenacity.
Synthetic Ingredient for Perfumery
This essence combines a very mild, oily-herbaceous, and subtly floral aroma, reminiscent of natural blooms like Jasmine, Gardenia, and Tuberose, with sweet, floral, fruity, tropical, and green nuances, finished with a powdery touch. Extensively used in perfumery and soap fragrances, it introduces a Jasmine-like floralness and blends excellently, enhancing fragrance fixation due to its tenacity.
Synthetic Ingredient for Perfumery
This essence combines a very mild, oily-herbaceous, and subtly floral aroma, reminiscent of natural blooms like Jasmine, Gardenia, and Tuberose, with sweet, floral, fruity, tropical, and green nuances, finished with a powdery touch. Extensively used in perfumery and soap fragrances, it introduces a Jasmine-like floralness and blends excellently, enhancing fragrance fixation due to its tenacity.
🏭 Manufacturer — IFF
🔎 Chemical name — (2Z)-2-benzylideneheptanal
📂 CAS N° — 122-40-7
📘 FEMA — 2061
⚖️ MW — 202.29 g/mol
📝 Odor type — Floral → Jasmin
📈 Odor Strength — Medium
👃🏼 Odor Profile — Very mild oily-herbaceous and somewhat floral odor, reminiscent of many types of natural flowers, but mostly of Jasmin, Gardenia and Tuberose (Arctander) \\ Sweet, floral, fruity, tropical and green with a powdery nuance (Mosciano, Gerard P&F 22, No. 6, 41, (1997))
👅Flavor Profile — Tropical, waxy, floral, rosy and honey-like with a fruity nuance and body (Mosciano, Gerard P&F 22, No. 6, 41, (1997))
⚗️ Uses — Used very extensively in perfumes, including soap perfumes. Introduces Jasmin-like floral-ness when accompanied by more volatile chemicals of floral character. Blends excellently and assists in fixation of the fragrance (ACA is quite tenacious).
There is a marked difference in odor quality and floral effect between "high-grade" Amyl cinnamic aldehyde and "regular" or commercial (prime, etc.) grade. Lots from various producers also show considerable difference in odor quality. ACA is very susceptible to oxidation unless properly treated with an antioxidant (convent-ionally added by most manufacturers). Old or oxidized ACA has objectionable, rancid-fatty odor. Lower grades of ACA may shou by-odor of Benzaldehyde, Hepraldehyde or Amyl nonenal, sometimes called Di-heptenal. Concentration in perfumes may vary from 2 to 10%, in exceptional cases up to 30-35°. Used in flavor compositions for imitation Apple, Apricot, Peach, Spice, Strawberry, Walnut, usually in traces only (Arctander)
