A soft, creamy fruity-lactonic note with a buttery, dairy-like character. Suggests ripe fruit with a milky, custard-like sweetness and a subtle rummy nuance. Rounded and diffusive rather than sharp.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 481.
Colorless liquid.
Slightly soluble in water, soluble in alcohol and oils.
Fruity-buttery, sweet-sour odor of moderate to poor tenacity.
The taste in concentrations below 100 ppm is buttery, slightly fruity, but not conspicuously sour.
It has found a little use in flavor compositions, mainly as a modifier in imitation Butter, Cream, Cheese, Milk, etc. and in various combination flavors, such as Butterscotch, Custard, etc.
Produced by acylation-esterification of Lactic acid.