Tuberose lactone

Natural and kosher tuberose lactone is one of the lactones that was produced using a two-step fermentation and the a schematic process of tuberose lactone is described in Figure 1. Tuberose lactone, a mixture of saturated and unsaturated C12 lactones, was produced from hydrolyzed flaxseed oil. Flaxseed oil contains high concentration of C-18 unsaturated fatty acids (>90%),... 

Natural and kosher tuberose lactone was recently listed in the GRAS 20 list of flavor chemicals. It is mainly used for the preparation of natural fruit and dairy flavors. They can also can be used in various flavor and fragrance formulae as an enhancer or as a modulator due to their prolonged and tenacious sensory properties. 

Figure 2 Tuberose lactone as a mixture of three different lactones a) d-Dodecan-4-olide (20-2594), b) d-(z)-6-Dodecen-4-olide (20-25%), and c) d-(z,z)-6,9-Dodecadien-4-olide (45-50%)...

Alkanolides (hydroxyalkanoic acid lactones), y- and 6-lactones usually occur together in flavors, as well as in flower extracts, e. g. tuberose absolute. In fruit flavors such as apricot, mango, nectarine, and peach 4-A. are more frequent, while in butter and coconut flavor the 6-lactones predominate. The lactones Cg-C 2... 

Kaiser R, Lamparsky D. Das lacton der 5-hydroxy-cfr-2,cfr-7-decadiensaeure und weitere lactone aus dem absolue der blueten von Polianthes tuberose L. Tetrahedron Lett. 1976 17(20) 1659-1660. 

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