Fragrance Materials

Ethyl 2-Methylbutyrate

CAS: 7452-79-1

Ethyl 2-Methylbutyrate is green-fruity apple peel plums ethereal diffusivefruity-green-top-note pineapple plum.

Ethyl 3-Hydroxy Hexanoate

CAS: 2305-25-1

Ethyl 3 Hydroxy Hexanoate is a fatty acid ester with a sweet scent reminiscent of exotic fruits. It occurs naturally in fruits such as pineapple, papaya, grape, quince, or tamarillo. In addition, trace amounts can be found in white and red wine, cognac, and Scotch whisky.

Ethyl Acetate

CAS: 141-78-6

Ethyl Acetate is dry fruity musty pineapple pleasant ethereal-fruity brandynauseating high concentration ethereal banana bitter almond blackberry tea appletopnotes add-lift citrus lemon alkali-stable topnote.

Ethyl Acetoacetate

CAS: 141-97-9

Ethyl Acetoacetate is fresh floral fruity green sweet winey appleethereal-fruity rum4ike green-top-note citrus bergamot raspberry lemonstrawberry orange natural topnotes wine-like-notes rum whisky peach apricotbrandy.

Ethyl Amyl Ketone

CAS: 106-68-3

Ethyl Amyl Ketone is fresh herbal lavender sweet mushroom herbaceous-fruityspicy buttery flat-chemical not sweet-oily herbaceous pungent warmodorspicy-buttery wflh distinct topnotes oil warm herb fougere chypre.

Ethyl Anthranilate

CAS: 87-25-2

Ethyl Anthranilate is sweet floral grape orangeblossom wintergreen.

Ethyl Benzoate

CAS: 93-89-0

Ethyl Benzoate is fruity dry musty sweet wintergreen warm floral-fruity heavytropical flowers faint salicylate tarty green minty honey phenolic cherrycranberry kiwi ylang currant bitter almond floral narcotic floral.

Ethyl Benzoyl Acetate

CAS: 94-02-0

Ethyl Butyrate

CAS: 105-54-4

Ethyl Butyrate is fruity juicy fruit pineapple ethereal estery buttery powerfulethereal-fruity suggestive banana very diffusive fresh top-note modifier grapedairy products lemon cheese cheddar melon for-diffusion.

Ethyl Caprate

CAS: 110-38-3

Ethyl Caproate

CAS: 123-66-0

Ethyl Formate

CAS: 109-94-4

Ethyl Heptanoate

CAS: 106-30-9

brandy Ethyl heptanoate is an ester formed by the condensation of heptanoic acid and ethanol. It occurs naturally in apples, apricots, melons, as well as in alcoholic beverages such as cider or brandy. Its scent is very volatile and reminiscent of fruity cocktails.

Ethyl Heptylate

CAS: 106-30-9

Ethyl Heptylate has a strong fermented green ethereal fruity estery verydiffusive slightly choking odour.

Ethyl Isobutyrate

CAS: 97-62-1

Ethyl Isovalerate

CAS: 108-64-5

Ethyl Isovalerate is fruity sweet apple pineapple tutti frutti.

Ethyl Lactate

CAS: 97-64-3

Ethyl Lactate is sharp tart fruity buttery butterscotch.

Ethyl Levulinate

CAS: 539-88-8

Ethyl Levulinate is sweet fruity floral berry green pineapple rhubarb.

Ethyl Linalool

CAS: 10339-55-6

Ethyl Linalool is fresh bois de rose herbal wet green lavender bergamot.

Ethyl Linalyl Acetate

CAS: 61931-80-4

Ethyl Linalyl Acetate has fresh Bergamot character. Useful as a modifier for anyfresh and floral notes

Ethyl Maltol

CAS: 4940-11-8

Ethyl Maltol is sweet aromatic burnt cotton sugar candy jamy strawberryvanillin-modifier vanilla pineapple milk caramel toffee chocolate meatflavour-enhancer.

Ethyl Maltol (powder)

CAS: 4940-11-8

Ethyl Maltol is one of the most popular sweet molecules used in perfumery. Its period of recognition dates back to the 1990s with Thierry Mugler's Angel composition, where alongside patchouli, it created one of the most recognizable accords of that era. Its characteristic is its high plasticity, making it a very versatile ingredient. Optimal dilution is between 1-5%.

Ethyl Pelargonate

CAS: 123-29-5

A champagne-like effervescent molecule. It works well in wine and brandy accords. It livens up and adds a touch of lightness to floral accords.

Ethyl Phenyl Acetate

CAS: 101-97-3

Ethyl Phenyl Acetate is sweet aromatic fruity honey waxy powerful animal quitepersistant apricot trace amounts may impart pleasant nuances muguet rose lilypea orange-blossom clover oriental bases numerous sweet-florals.