May be synthesized from 5-hydroxyoctanoic acid by reduction
with NaBH4 in water; by microbiological reduction of the corresponding
keto acid; from 5-hydroxyoctanoic methyl amide by
alkaline saponification, using Ba(OH)2.
Δ-Octalactone has a sweet, fatty, coconut, tropical, dairy odor.
Reported found as a volatile flavor component in coconut oil, butterfat, milk fat, the essence of the Blenheim
variety of apricot, and pineapple, yellow passion fruit, cranberry, currant buds, papaya, peach, raspberry, strawberry, bilberry, plum,
tomato, many cheeses, chicken fat, cooked beef, pork and mutton, rum, sherry, white wine, tea, coconut products, passion fruit,
mango, prickly pear, loquat, mountain papaya, nectarine, cape gooseberry and rooibus tea (Aspalathus linearis).
From 5-hydroxyoctanoic acid by reduction with NaBH4 in water; by microbiological reduction of the corresponding keto
acid; from 5-hydroxyoctanoic methyl amide by alkaline saponification, using Ba(OH)2.
Taste characteristics at 10 ppm: coconut, sweet, creamy, lactonic and fruity with a milky and oily depth.
