4,6-Dimethyl-2H-pyran-2-one (CAS 0675-09-02) — Sweet Heart Note Fragrance Ingredient
4,6-Dimethyl-2H-pyran-2-one
CAS 0675-09-02
What Is 4,6-Dimethyl-2H-pyran-2-one?
4,6-Dimethyl-2H-pyran-2-one is a synthetic fragrance ingredient used to add creamy, coconut-like notes to perfumes and scented products. It’s found in body lotions, sunscreens, and tropical-themed fragrances. This molecule mimics natural lactones but with greater stability. Its subtle sweetness enhances floral and gourmand compositions without overpowering them.
Safety Profile
GENERALLY SAFEWhat Does 4,6-Dimethyl-2H-pyran-2-one Smell Like?
Opens with a warm, milky sweetness reminiscent of fresh coconut flesh drying in the sun. The heart develops into a creamy custard-like aroma with hints of toasted vanilla. Dry-down reveals a soft woody-lactonic character that lingers close to the skin, like the memory of coconut oil absorbed into warm sand.
In Famous Fragrances
Fragrance associations may not reflect actual formulations.
Used to create the signature coconut rum accord, blending with lime and tropical florals for a photorealistic Caribbean beach effect.
Chemistry, Properties & Perfumer Guide
The Chemistry
A δ-lactone (6-membered cyclic ester) synthesized through esterification or oxidation routes. Unlike natural γ-lactones, its structure provides exceptional stability against hydrolysis. The 4,6-dimethyl substitution pattern prevents enzymatic degradation, making it persist longer on skin than botanical lactones.
Physical & Chemical Properties
| Boiling Point | 198 °C |
|---|---|
| Density | 0.98 g/cm³ |
Perfumer Guide
| Application | Typical % | Range | Notes |
|---|---|---|---|
| Fine Fragrance | 1-3% | Up to 5% | Creates tropical gourmand effects |
Classic Accords
Tip: Combine with ethyl maltol to enhance its caramelized facets.
Alternatives & Comparisons
Safety, Regulatory & Sustainability
⚠ Regulatory Disclaimer
General reference only. Consult current IFRA Standards Library before formulating.
IFRA Status
Not currently restricted under any IFRA amendments.
RIFM Assessment
RIFM safety assessment pending due to limited use history.
Sustainability
Synthetic production avoids agricultural land use and seasonal variability of natural lactones. Derived from petrochemical feedstocks, though newer bio-based routes are being explored using modified yeast strains.
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References
- Burdock, G.A. (2010). Fenaroli’s Handbook of Flavor Ingredients. CRC Press. ISBN 9781420090772
Data: PubChem (NIH), PubMed, RIFM, IFRA. Last reviewed: Apr 2026.
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