Description and usage notes:
One of the key character components in the smell of fresh pineapple, this material is also useful to brighten floral and mossy fragrances and add realism to peach accords.
According to Arctander it has a “Slightly pungent, fatty-fruity odor reminiscent of Pineapple, Rum, Arak, remotely of Peach. Less ethereal, but more natural Pineapple-like than Methyl caproate.”
He goes on to explain that although originally a flavour material allyl hexanoate has become widely used in fragrances “as part of a fruity topnote complex in fragrance types such as Miss Dior, Intimate, Cabochard, Ma Griffe, etc. In combination with green and mossy notes, it may form a characteristic part of such fragrance types. It also tends to round off the predominant Aldehyde-notes in combination with Styrallyl esters.”
Jean Claude Elena, in his book Diary of a Nose, suggests that in combination with ethyl maltol this material can produce an effective illusion of the smell of fresh pineapple. He says “This exotic fruit needs few elements to express itself. A simple molecule called allyl hexanoate smells of pineapple, but also evokes some kinds of apple; there are sometimes tenuous differences between two smells. To get the pineapple smell just right it is important to add ethyl maltol.”
He also suggest it for the Red Apple in his “colorful basket of apples” :
- Green Apples
- Yellow Apples