A sweet, caramellic aroma reminiscent of maltol and furanones — warm, sugary, with a soft cooked-sugar or cotton-candy facet. Less intense and more understated than ethyl maltol, with a slightly nutty, faintly roasted undertone.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1221.
Colorless crystals.
Slightly soluble in water, soluble in alcohol and oils.
Warm, slightly pungent, hay-like herbaceous odor of moderate to poor tenacity. Sharper than the odor of alpha-Pyrone, and not quite as hay-like as that isomer.
The title material as such finds very little use in perfumes or flavors, but it is a very important intermediate in the synthesis of many interesting flavor materials.
If it were not for the rather poor stability of the title material, it could undoubtedly find use in perfumes and flavors as a modifier for Coumarin in Fougéres and Lavender perfumes, and in Nut, Rum, Bread, Caramel and many other flavor types.
1) from Diethylacetone dioxalate by cyclization to Chelidonic acid (gamma-Pyrone-2,6-dicarboxylic acid). The acid yields the title material by decarboxylation. 2) by heating of l-Methoxypent-l-en-3-yn-5-al diethylacetal with Methanol and water, using Mercuric sulfate or Sulfuric acid catalyst.