Phenol Alcohols and their Esters

In comparison with the araliphatic alcohols discussed in Section 2.5.2, very few phenol alcohols are used as fragrance and flavor materials. Neither the alcohols corresponding to vanillin, ethylvanillin, and heliotropin nor their esters have special organoleptic properties. Anise alcohol and its acetate are the only products that are used to some extent in perfume and aroma compositions. 

Pure anise alcohol for perfumery and flavor purposes is prepared by hydrogenation of anisaldehyde. It is used in perfumery in blossom compositions (e.g., lilac and gardenia types) and in flavors for confectionery and beverages. 

C10H12O3, Mr 180.20, bpiskPa. 133 °C, 1.1084, has been found in several types 

C10H12O3, Mt 180.20, bp kpa 133 °C, d%° 1.1084, has been found in several types of berries. It is a colorless liquid with a fruity, slightly balsamic blossom odor and is used occasionally in sweet-flowery compositions, but more frequently in flavor compositions for fruity notes. 

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