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Methyl-α-ionone has an odor similar to α-ionone but lighter and more rounded with a pleasant, fruity, and sweet nuance. May be prepared by condensation of citral with methyl ethyl ketone (see methyl y-ionone or α-iso-methylionone).
Pectic enzymes are indispensable for making high-density fruit juice concentrates or purees. Enzyme depectinization is required for apple juice concentrate of about 72° Brix, which is made on a large scale, as otherwise a gel would result rather than the desired liquid concentrate. Pectic enzymes are useful in treating orange, grape and prune pulps prior to vacuum puff drying.

Methyl-α-ionone has an odor similar to α-ionone, but lighter and more rounded. It has a pleasant, fruity and sweet nuance

By condensation of citral with methyl ethyl ketone (see methyl γ-ionone or α-iso-methylionone)

Taste characteristics at 10 ppm: fruity, berry, woody, ionone-like with floral, jamy nuances.