ANISIC ALDEHYDE – sweet, floral and powdery note with hints of spicy almond, creamy mimosa and soft vanilla

Sweet and aromatic, creamy and lactic, slightly spicy and almondy, with a rich floral nuance reminiscent of mimosa. Balsamic, with hints of mimosa and hawthorn.

Sweet, powdery, vanilla, aniseed, woody, coumarin, creamy with a spicy nuance, similar to marshmallow. Reminiscent of almond, anise, berries, cherry, chocolate, cinnamon, cream, hawthorn, fruity, herbaceous, sweet, vanilla, mint.

It is widely used in perfumery, but its application is limited due to its poor stability in alkaline environments and in the presence of amines. It is sometimes used in concentrations exceeding 10% of the composition, but even a few percentage points or less can have a significant impact on other ingredients. It is an excellent companion for sharper aldehydes, rounding them out and reducing their intensity.

It is highly prized for its persistence and is an essential component in numerous perfumes, including lilac, hawthorn, anise, honeysuckle, and others. It is a key ingredient in imitating anise, apricot, peach, strawberry, raspberry, chocolate, vanilla, and others.

It is particularly valued for the sweetness it imparts. It is also used in compositions with acacia, fougère, fruity and berry accords, coffee, cassia, tea, cherry, chypre notes, floral-fruity fragrances, oriental fragrances, with rose, violet, spices, gourmand, fruity, hawthorn and honeysuckle, jasmine, lilac, citrus, magnolia, mimosa, narcissus, alcoholic notes, tuberose, wisteria, and many others.

Its use varies from traces up to 30% in the composition.