sotolone

Sotolone is a volatile flavor and aroma compound best known for its distinctive maple-like, fenugreek-tinged odor. It is classified as a gamma-lactone, a ring-containing lactone that is especially potent as an aroma contributor. In foods and beverages, sotolone can act as a key note shaping caramel, vanilla, or spicy-sweet profiles.

Natural occurrence and sources are diverse. The compound occurs naturally in fenugreek seeds, where it is a major contributor to the seed’s characteristic smell. It is also found in maple syrup, particularly following heating or aging, and has been identified in a range of fermented products, cheeses, and roasted or processed foods. Sotolone can be produced during thermal processing and aging from precursors present in carbohydrates and amino acids, as well as through microbial activity in fermentation.

Sensory properties are notable for their intensity and low odor threshold. Even trace amounts can have a lasting impact on aroma, often described as maple syrup, caramel, burnt sugar, vanilla, or savory-fenugreek nuances, depending on the matrix and other flavor compounds present. Because of its potency, sotolone is used at very small quantities as a flavoring ingredient in a variety of foods and beverages to create or enhance maple-like notes.

Safety and regulation considerations generally treat sotolone as a permitted flavoring substance when used within customary food industry practices. Its presence can be natural or synthetically added, and its contribution to aroma is highly context-dependent, amplifying specific notes in complex flavor systems.