A soft, creamy lactone with a milky coconut character wrapped around ripe peach and mild tropical fruit facets. Sweet and rounded rather than sharp, it adds a smooth dairy-fruit warmth that bridges fruity top notes into gourmand and floral hearts.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1041.
Colorless oily liquid.
Almost insoluble in water, soluble in alcohol and oils.
Powerful Coconut-coumarinic odor with herbaceous-spicy, almost Caraway-like and warm notes. Slightly greener, but less fatty than the iso-Butyl butyrolactone, also more Caraway-like.
Very sweet, Coconut-like, creamy-herbaceous and warm taste in concentrations near 5 ppm. Slightly bitter at concentrations higher than 50 ppm. Perceptible well below 1 ppm.
This lactone is used occasionally in perfume compositions as a modifier for Coumarin, and as a sweetener in heavy floral fragrance types, e.g. Gardenia. It gives interesting effects with Opopanax in Lavender compositions, and in Chypre, Fougére, Ambre and Oriental types with Tolu, Peru, Ylang-Ylang, Civet, Ionones, etc.
If the title material could be classified as G.R.A.S. in the USA, it could undoubtedly find many uses in flavor compositions, for Butterscotch, Caramel, Vanilla, Coconut, Hazelnut, etc. The recommended concentration would then be about 5 to 20 ppm in the finished product.
Produced from iso-Butyl ethylene oxide plus Sodiomalonic ester.