γ-Dodecalactone has a fatty, peachy, somewhat musky odor and buttery, peach-like flavor
Reported found in apricot, cooked pork, milk products, peach, bilberry, guava fruit, papaya, pineapple, fresh
blackberry, strawberry, celery leaves and stalks, celery root, blue cheeses, cheddar cheese, Swiss cheese, meats, beer, rum, mushrooms, plum brandy, quince, chervil, naranjilla fruit and other natural sources
4-Dodecanolide was one of the organic compounds from meat charbroiling operations studied. Finds some use in perfume compositions for fatty-fruity topnotes and long tenacity, e.g., in heavy floral fragrances. It is also used in combination with newer synthetic musks to produce exceptional tenacity and lasting sweetness in powdery and floral types. Used in flavour compositions, mainly in Butter, Butterscotch, Coconut, Tutti-frutti, Maple, Nut, Peach, Pineapple, etc.
ChEBI: Xi-Dihydro-5-octyl-2(3H)-furanone is a gamma-lactone.
From 1-dodecen-12-oic acid with H2SO4 at 90°C; from 4-hydroxydodecanoic acid by lactonization; also from methylacrylate and octanol
Detection: 7 ppb; aroma characteristics at 1.0%; sweet, creamy, fruity peach and apricot, lactonic, with
dairy waxy and fatty nuances.
Taste characteristics at 1 to 10 ppm: sweet, fruity peach, milky fatty and waxy with a pulpy fruity mouthfeel.
Journal of the American Chemical Society, 108, p. 3745, 1986
DOI: 10.1021/ja00273a032Organic Syntheses, Coll. Vol. 7, p. 400, 1990
A skin irritant. When heated todecomposition it emits acrid smoke and irritating vapors
