Intensely buttery and diacetyl-like — a rich, fatty dairy note reminiscent of melted butter and cream. Sharp and pungent in isolation, softening into a sweetish lactonic warmth. Used at trace levels to lend authenticity in buttery, caramel, and gourmand accords.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 443.
Yellow liquid.
Very slightly soluble in water, soluble in alcohol and oils, fairly soluble in Propylene glycol.
Pungent buttery odor, not as diffusive or penetrating as Diacetyl, but resembling that.
The taste is not as sweet as that of Diacetyl, and not as powerful.
Has been suggested for use in flavor compositions as a modifier for Diacetyl, Acetyl butyryl, etc. However, it does not seem to offer any interesting notes which are not found in the conventional ketones.
Produced by oxidation of Ethyl propyl ketone with Selenium oxide.