2-None-4-olide (2-nonenoic acid gamma-lactone)
Source: Treatt (Endeavour)
FEMA# 4188, CAS# 21963-26-8
Natural occurrence: Bordeaux wine and pouchong tea.
Odor: @ 1%. Creamy, milky, coconut, heavy, dry, powdery, greener and fruity as it dries.
Taste: @ 1 ppm. Mild, slightly waxy, lactonic and coconut.
Taste: @ 2 ppm. More coconut, creamy/dairy and some mouthfeel.
Possible applications: This lesser-known lactone would find a home for sure in coconut flavors, but you might want to consider this for use in peach, mango and other tropical profiles. Unique suggestions are for use in chocolate and marshmallow. Note that the mouthfeel impact would likely help low fat and alternate dairy protein flavor applications.
Treatt: www.treatt.com
3-Methyl-2-butenal
Source: Sigma-Aldrich
FEMA# 3646, CAS# 107-86-8
Natural occurrence: Beer, brandy, cognac, wheat bread, capers, Edam cheese, chicken fat, blackcurrant, baked potato, ginger, honey, hops, licorice, milk, passion fruit, red raspberry, rooibos and yogurt.
Odor: @ 1%. Bright, fruity, sweet and cherry-like, but also slightly brown (think almond or honey.)
Taste: @ 2 ppm. Mild brown, cooked, jam-like, almond.
Taste: @ 5 ppm. More bright cherry and almond notes with brown, cooked or jam-like notes.
Possible applications: This little aldehyde would contribute to cherry, amaretto, almond and other nutty flavors. I would also find a home for this in authentic honey profiles. This might also help with the heaviness often found in caramel, butterscotch and toffee flavors by adding lift while marrying into the brown aspects.
Sigma-Aldrich: www.sigmaaldrich.com
For the full article, please check out the Perfumer & Flavorist+ April 2022 issue.
