Product Name

ALLYL PHENOXY ACETATE

CAS No.: 7493-74-5

🟢 Difficulty: Intermediate

⏳ Lasting: High

🌸 Note: Heart / Base

Description

Allyl Phenoxy Acetate is a distinctive sweet, fruity and honey-like aroma chemical with pineapple, apple and pear nuances. It has a powerful and tenacious odor profile, with subtle green and seedy facets that can add complexity to fruit and floral compositions. It is also known as Allyl Phenoxyacetate, Acetate PA and 2-Propenyl Phenoxyacetate.

In perfumery, this material can be used to create sweet fruity, honeyed and floral effects, particularly when a composition needs more body and persistence. Its pineapple-like and honey-sweet character makes it useful in fruity accords, honey bases and selected floral compositions. It can also provide an unusual contrast when paired with green or herbal materials.

Allyl Phenoxy Acetate is a relatively powerful material, so it is best evaluated at low concentrations. It can contribute a distinctive fruity-honey character without requiring large amounts, making it particularly useful as an accent or modifier.

Odor Profile

• Sweet fruity

• Pineapple-like

• Honey-like

• Apple

• Pear

• Green

• Herbal

• Slightly seedy

Recommended Formulation Level (Educational guideline only)

• Trace: 0.01–0.05%

• General use: 0.05–0.50%

• High-impact accords: 0.50–1.00%

These are formulation guidelines for perfumers and are not IFRA limits.

Works Well With

• Hedione

• Benzyl Acetate

• Phenethyl Alcohol

• Linalool

• Linalyl Acetate

• Hydroxycitronellal

• Geraniol

• Citronellol

• Benzyl Salicylate

• Vanillin

• Ethyl Maltol

• Fruity ester accords

Common Applications

• Fine Fragrance

• Attars

• Candles

• Soap

• Body Care

• Home Fragrance

• Incense

• Flavor Applications

Perfumers' Tip

Use Allyl Phenoxy Acetate in small amounts to build sweet pineapple, honey and fruity-floral effects. It works especially well when a fruity accord needs additional depth and persistence.

For a more natural effect, combine it with green, floral and fruity materials rather than allowing it to dominate the composition.