"Odor Characteristics of cis-4-methylalkan-5-olide and its Usage" announced
at the 60th Annual Symposium on the Chemistry of Terpenes, Essential Oils, and Aromatics.

Researchers in this study synthesized cis-4-methylalkan-5-olides, which have a different number of carbon atoms than cis-4-methyloctan-5-olide which is confirmed to have cheese-flavor enhancing effects (reported at the 63rd Annual Meeting of the Japanese Society for Food Science and Technology), and compared the respective odors. Results confirmed changes to odor characteristics due to differences in the length of the fifth side chain. Additionally, odors were compared with δ-lactone which does not have a methyl group in the fourth position. Compounds with a methyl group in the fourth position were found to have a weaker chemical odor than those without, and to have a burnt and distinctly sweet odor. Enhancement of sourness, thickness, and persistence was also confirmed in additive testing with processed cheese.

Furthermore, these research results were presented orally at the 60th Annual Symposium on the Chemistry of Terpenes, Essential Oils, and Aromatics (2016) under the title "Odor Characteristics of cis-4-methylalkan-5-olide and its Usage."