A soft, sweet lactonic material with a creamy buttery character and faint coconut-milk facet. Sits quietly in the base, rounding and smoothing sweet gourmand or dairy-toned accords without projecting loudly.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 230.
Colorless or very pale yellowish, oily liquid.
Miscible with water, propylene glycol, alcohol and oils.
Faint, sweet-aromatic odor, rather nondescript.
Sweet, slightly caramellic taste, weak.
The alkyl-substituted derivatives of this lactone are extremely interesting, and many of them have been used extensively for several decades in perfumes and flavors.
Has been suggested for use in flavor compositions, but it is most conceivable that its lack of power has prevented this lactone from becoming a standard item on the flavorist’s shelf.
Produced from: 1) Vinylacetic acid. 2) Glutaric acid. 3) Propion chlorohydrin via the Cyanhydrin.