Product Description

(R)-(+)-Gamma-Decalactone natural Basic information

Product Name:	(R)-(+)-Gamma-Decalactone natural
Synonyms:	γ-dodecalactone,4-dodecanolide,dihydro-5-octyl-2(3H)-furanone;(±)-γ-octyl-γ-butyrolactone;DIHYDRO-5-OCTYL-2-FURANONE;(Z)-4-HYDROXY-6-DODECENOICACIDLACTONE;Dihydro-5-octylfuran-2(3H)-on;DODECALACTON-GAMMA;Natural gamma dodecalactone;5-Octyldihydrofuran-2(3H)-one
CAS:	2305-05-7
MF:	C12H22O2
MW:	198.3
EINECS:	218-971-6
Product Categories:	Cosmetics;Food Additive
Mol File:	2305-05-7.mol

(R)-(+)-Gamma-Decalactone natural Chemical Properties

Melting point	17-18 °C(lit.)
Boiling point	130-132 °C1.5 mm Hg(lit.)
density	0.936 g/mL at 25 °C(lit.)
FEMA	2400 \| GAMMA-DODECALACTONE
refractive index	n20/D 1.452(lit.)
Fp	>230 °F
Specific Gravity	0.94
JECFA Number	235
BRN	126680
InChIKey	WGPCZPLRVAWXPW-UHFFFAOYSA-N
CAS DataBase Reference	2305-05-7(CAS DataBase Reference)
NIST Chemistry Reference	«GAMMA» dodecalactone(2305-05-7)
EPA Substance Registry System	2(3H)-Furanone, dihydro-5-octyl- (2305-05-7)

(R)-(+)-Gamma-Decalactone natural Safety Information

Hazard Codes	Xi
Risk Statements	36/37/38
Safety Statements	26-36
WGK Germany	2
RTECS	LU3600000
Hazard Note	Irritant
HS Code	29322090
Toxicity	skn-rbt 500 mg/24H MOD FCTXAV 14,751,76

(R)-(+)-Gamma-Dodecalactone natural MSDS Information

Provider	Language
SigmaAldrich	English

(R)-(+)-Gamma-Dodecalactone natural Usage And Synthesis

Chemical Properties	γ-Dodecalactone has a fatty, peachy, somewhat musky odor and buttery, peach-like flavor
Occurrence	Reported found in apricot, cooked pork, milk products, peach, bilberry, guava fruit, papaya, pineapple, fresh blackberry, strawberry, celery leaves and stalks, celery root, blue cheeses, cheddar cheese, Swiss cheese, meats, beer, rum, mushrooms, plum brandy, quince, chervil, naranjilla fruit and other natural sources
Preparation	From 1-dodecen-12-oic acid with H2SO4 at 90°C; from 4-hydroxydodecanoic acid by lactonization; also from methylacrylate and octanol
Aroma threshold values	Detection: 7 ppb; aroma characteristics at 1.0%; sweet, creamy, fruity peach and apricot, lactonic, with dairy waxy and fatty nuances.
Taste threshold values	Taste characteristics at 1 to 10 ppm: sweet, fruity peach, milky fatty and waxy with a pulpy fruity mouthfeel.
Synthesis Reference(s)	Journal of the American Chemical Society, 108, p. 3745, 1986 DOI: 10.1021/ja00273a032 Organic Syntheses, Coll. Vol. 7, p. 400, 1990
Safety Profile	A skin irritant. When heated todecomposition it emits acrid smoke and irritating vapors

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