A pungent, intensely lactic-fatty accord reminiscent of rancid butter and aged cheese rind. Sharp and sour on first sniff — reminiscent of butyric and caproic acids — softening into a creamy, dairy-fatty undertone that reads as warm butter or milk skin in heavy dilution. Powerful and off-putting neat, but at trace levels adds realism to gourmand, dairy, tropical (piña colada, coconut) and cheese-note accords.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 165.
It is a waxy solid, low-melting product.
Poorly soluble in alcohol but soluble in oils and most flavor materials.
“Butter acids” is used in Butter and Cheese flavor compositions, usually in traces (a few ppm in the finished product), but the concentration in Butterscotch candy may be as high as 3000 ppm.