A rich, intensely creamy dairy note that smells like fresh melted butter — buttery, lactonic, and slightly fatty with a sweet milky warmth. In dilution it lends a gourmand, cultured-cream character often used to add realism to caramel, popcorn, and pastry accords.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 165.
Used in flavor compositions for Butter, Caramel, Chocolate and other imitation flavors.
Concentration is about 80 ppm in the finished product with above flavor types, but in special cases — such as Pop-Corn - the concentration may be as high as 1200 ppm.