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Product Name: |
(R)-(+)-Gamma-Decalactone natural |
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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 |
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CAS: |
2305-05-7 |
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MF: |
C12H22O2 |
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MW: |
198.3 |
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EINECS: |
218-971-6 |
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Product Categories: |
Cosmetics;Food Additive |
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Mol File: |
2305-05-7.mol |
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Melting point |
17-18 °C(lit.) |
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Boiling point |
130-132 °C1.5 mm Hg(lit.) |
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density |
0.936 g/mL at 25 °C(lit.) |
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FEMA |
2400 | GAMMA-DODECALACTONE |
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refractive index |
n20/D 1.452(lit.) |
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Fp |
>230 °F |
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Specific Gravity |
0.94 |
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JECFA Number |
235 |
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BRN |
126680 |
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InChIKey |
WGPCZPLRVAWXPW-UHFFFAOYSA-N |
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CAS DataBase Reference |
2305-05-7(CAS DataBase Reference) |
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NIST Chemistry Reference |
«GAMMA» dodecalactone(2305-05-7) |
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EPA Substance Registry System |
2(3H)-Furanone, dihydro-5-octyl- (2305-05-7) |
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Hazard Codes |
Xi |
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Risk Statements |
36/37/38 |
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Safety Statements |
26-36 |
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WGK Germany |
2 |
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RTECS |
LU3600000 |
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Hazard Note |
Irritant |
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HS Code |
29322090 |
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Toxicity |
skn-rbt 500 mg/24H MOD FCTXAV 14,751,76 |
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Provider |
Language |
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SigmaAldrich |
English |
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Chemical Properties |
γ-Dodecalactone has a fatty, peachy, somewhat musky odor and buttery, peach-like flavor |
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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 |
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Preparation |
From 1-dodecen-12-oic acid with H2SO4 at 90°C; from 4-hydroxydodecanoic acid by lactonization; also from methylacrylate and octanol |
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Aroma threshold values |
Detection: 7 ppb; aroma characteristics at 1.0%; sweet, creamy, fruity peach and apricot, lactonic, with dairy waxy and fatty nuances. |
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Taste threshold values |
Taste characteristics at 1 to 10 ppm: sweet, fruity peach, milky fatty and waxy with a pulpy fruity mouthfeel. |
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Synthesis Reference(s) |
Journal of the American Chemical Society, 108, p. 3745, 1986 DOI: 10.1021/ja00273a032 |
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Safety Profile |
A skin irritant. When heated todecomposition it emits acrid smoke and irritating vapors |
