An ester-type material in the butyric acid family, generally reading as fruity-buttery with a lactonic dairy edge. Diffusive and short-lived on a blotter, with a slightly fatty undertone typical of n-butyryl esters. Character specifics depend on the parent alcohol, which is not clearly indicated by the name alone.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 366.
Intensely yellow liquid.
Slightly soluble in water, miscible with alcohol and oils. Soluble in propylene glycol and glycerin.
Powerful and pungent, fatty-buttery odor in high concentration. Pleasant creamy-buttery and rather sweet in extreme dilution.
Oily-sweet, buttery taste, often with a slightly cheesy note.
This chemical is used in flavor compositions, mainly for imitation butter, cream, cheese, milk, etc. and also in rum, butterscotch and various flavor compositions for baked goods, candy, etc.
Produced by oxidation of butyroin (butyryl propyl carbinol).