The compound is prepared by base-catalyzed condensation of 1-hydroxyhexane-2,5-dione, a derivative of hydroxymethylfurfural.

[2] Quantum calculations also indicate that the enol is strongly favored relative to the diketo tautomer.

Furthermore, the enolization occurs at the methyl-substituted carbon.

[4] It is used in flavors and perfumery for its maple- or caramel-like odor.

[5] It contributes to the flavor or odor of many foods including wines, coffee, paprika, and salmon.