A soft, creamy lactone with a rich coconut-milk character and buttery-fatty facets. Sweet and rounded, evoking dairy, shredded coconut, and a hint of tropical fruit skin.AI · claude-opus-4-7
Composition, IFRA restriction figures, allergen concentrations and where this material is bought are part of Perfume Foundry’s curated library and need an account. Create one or sign in.
Perfume and Flavor Chemicals, page 623.
Colorless, slightly oily liquid.
Almost insoluble in water, soluble in alcohol, miscible with oils.
Sweet-herbaceous, nut-like and slightly caramellic odor, practically free from fatty notes.
Somewhat malty-caramellic, sweet-herbaceous and nut-like taste, reminiscent of those of Coumarin and Dihydrocoumarin, often described as 'tobacco-like'.
This lactone has been suggested for use in perfumes, but it has not achieved much popularity for such purpose. It resembles Coumarin very much in effect, and it carries similar disadvantages in chemical sensitivity and stability.
However, in flavors, it has several advantages. It is permitted as a food flavor (Coumarin is not), and it is more versatile than Coumarin, in certain respects also slightly more powerful. It performs well with other crystalline flavor materials and may give synergistic effects toward Vanilla and Coconut combinations. It is used mostly in Nut, Coconut, Vanilla and Caramel or Butterscotch.
1) by lactonization of Heptenoic acid. 2) by condensation of Methylacrylate and Butylalcohol with a catalyst. 3) via Rothstein’s method from substituted Ethylene oxide and Sodio-Malonic ester.