A warm, sweet caramellic aroma with a distinct roasted almond and toasted-nut character. There is a light spicy, slightly bready facet reminiscent of freshly baked goods, fading fairly quickly with a lingering sugary-nutty trail.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 870.
Colorless liquid.
3.3% soluble in water, soluble in alcohol, propylene glycol and oils.
Sweet-spicy, warm, and slightly caramellic odor.
Sweet-caramellic, warm taste.
This material finds some use in flavor compositions, particularly for imitation honey, maple, etc. and in nut compositions, meat flavors, etc. On account of its power it is used so sparingly that the concentration in finished products is only about 0.03 to 0.15 ppm.
1) from sucrose with hydrochloric acid, followed by treatment with stannous chloride. 2) from various methylpentoses by distillation with acid.