gamma-Decalactone

Say itGAM-uh-dek-uh-LAK-tohn

Juicy peach and apricot with a creamy, fatty-coconut undertone.

What it is: A molecule made in a lab.
Where it comes from: made synthetically or by yeast fermentation
When you smell it: Heart: as it settles.
What perfumers do with it: Softer, fleshier peach-apricot than Aldehyde C-14; used in fruity florals and milky gourmands.
Worth knowing: Natural-grade versions are brewed by yeast feeding on ricinoleic acid from castor oil.
Also called: γ-Decalactone; peach lactone

On the label of 1 of the 1080 perfumes read so far