(4S)-(+)-Dihydrobovolide - deep green tea notes (a metallic, spicy, green tea note) Odor threshold = 1.6 ppm = (+)-(4S)-2,3-dimethyl-2-Nonen-4-olide = (+)-(5S)-3,4-dimethyl-5-pentylfuran-2(5H)-one Ref: Michiko Kawakami, Topics and Progress in Tea Flavor Science. Foods & Food Ingredients Journal of Japan No. 197, 13-27 (2002); Pompizzi, R.: Furanfettsäuren als Vorläufer von Aromastoffen. Dissertation Nr. 12129. ETH, Zürich 1999. The absolute configuration given here has been assigned by analogy and requires confirmation.

(4R)-(-)-Dihydrobovolide - light green tea notes (a light and spicy green tea note) Odor threshold = 3.7 ppm = (-)-(4R)-2,3-dimethyl-2-Nonen-4-olide = (-)-(5R)-3,4-dimethyl-5-pentylfuran-2(5H)-one Ref: Michiko Kawakami, Topics and Progress in Tea Flavor Science. Foods & Food Ingredients Journal of Japan No. 197, 13-27 (2002); Pompizzi, R.: Furanfettsäuren als Vorläufer von Aromastoffen. Dissertation Nr. 12129. ETH, Zürich 1999. The absolute configuration given here has been assigned by analogy and requires confirmation.

Ionones, Irones, Damascones & Structurally Related Odorants

Acyclics (Alcohols, Esters, Acids, Aldehydes)

Lactones

Sesquiterpenoid Related Odorants