A rich, buttery diketone (also known as 2,3-heptanedione) with an intensely creamy, dairy-like character reminiscent of butter, cheese rind, and warm cream. At higher concentrations it becomes fatty and slightly cheesy; heavily diluted it lends a natural lactonic-buttery lift to dairy, caramel, and tropical fruit accords.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 25.
Yellow oily liquid.
Slightly soluble in water, soluble in propylene glycol, ethyl alcohol and all common perfume and flavor materials.
Powerful, creamy-sweet, heavy-buttery, oily odor, yet somewhat milder than Diacetyl.
Buttery-cheesy taste, particularly in acid medium. Odor is often classified as 'quinone-like'.
Rarely used in perfumery, perhaps in traces as a topnote in reconstituted essential oils, etc.
Used quite frequently in banana, butter, butterscotch, cheese, citrus, pineapple, rum, strawberry, etc. imitation flavors.
Produced from methyl butyl ketone or from ethyl propyl ketone via the monoxime. Also from acetoxy mesityloxide.