ALDEHYDE C16 – fruity, sweet and lactonic note with hints of strawberry, cream and red jam

Colorless, slightly viscous liquid.
Practically insoluble in water, slightly soluble in propylene glycol, glycerin and mineral oil, soluble in alcohol, mixes with most perfume and aromatic oils.
Sweet and fruity, "candy", warm scent, very similar to the smell of strawberry juice or strawberry syrup.
The so-called C16 aldehyde, more precisely strawberry glycidate, was once a patented chemical, deliberately misnamed to confuse researchers attempting to reproduce it. The name has become established, and although it isn't an aldehyde at all, it is still more commonly recognized by that name. Besides its obvious use in strawberry and apple accords, it is useful in floral compositions, such as jasmine and rose, where it can add delicate fruity tones. It can also add sweetness and warmth to the perfume, enhancing the top notes, and it combines particularly well with ions, hydroxycitronellal, woody notes, aliphatic aldehydes, and various fruity esters and lactones.
Sweet and decidedly fruity flavor, similar to strawberry and other berries. Concentrations above 50 ppm in aqueous environments generally create a sour, pungent, or burning effect, unless the product contains suitable sweeteners or flavor modifiers.
Important: Following hydrolysis of the complex ester, a hydrotropic aldehyde may be formed.
This ester is used in perfumery compositions not only for its fruity note, which is used in lipsticks with fruity tones and ions, but also as a sweetener in floral compositions for use in perfumes that deviate from traditional florals, such as chypres, orientals, etc. It combines well with aliphatic aldehydes to obtain sweet and powerful base notes, with hydroxycitronellal, ions, nonanolides and undecanolides, etc., on floral, sweetly woody, or woody-aldehyde bases, and is a classic element in rose compositions.
It is widely used in aromatic compositions that imitate not only strawberry, but also other berry aromas, such as raspberry, gooseberry, variations of banana, cherry, grape, pineapple, coconut, liqueur, wine, Tutti-frutti, "jusifruit" and other imaginative fragrances.
Concentrations range from 5 to 20 parts per million in candy and up to 450 or 500 parts per million in chewing gum. It is unstable in acidic products and most alkaline products, except soap. It is stable in shampoo and other neutral products.