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Product Name: |
Natural gamma hexalactone |
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CAS: |
695-06-7 |
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MF: |
C6H10O2 |
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MW: |
114.14 |
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EINECS: |
211-778-8 |
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Mol File: |
695-06-7.mol |
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Melting point |
-18°C |
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Boiling point |
219 °C(lit.) |
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density |
1.023 g/mL at 25 °C(lit.) |
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FEMA |
2556 | GAMMA-HEXALACTONE |
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refractive index |
n20/D 1.439(lit.) |
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Fp |
209 °F |
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storage temp. |
Store below +30°C. |
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Specific Gravity |
1.023 |
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JECFA Number |
223 |
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BRN |
107260 |
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CAS DataBase Reference |
695-06-7(CAS DataBase Reference) |
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NIST Chemistry Reference |
2(3H)-Furanone, 5-ethyldihydro-(695-06-7) |
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EPA Substance Registry System |
2(3H)-Furanone, 5-ethyldihydro- (695-06-7) |
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Hazard Codes |
Xi |
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Risk Statements |
36/37/38-36 |
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Safety Statements |
26-36 |
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WGK Germany |
2 |
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RTECS |
LU4220000 |
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Hazard Note |
Irritant |
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TSCA |
Yes |
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HS Code |
29322090 |
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Chemical Properties |
4-Hexanolide is clear colorless liquid |
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Occurrence |
Reported found in apple juice, apricot, orange juice, guava, raisin, papaya, peach, pineapple, berries, aspara[1]gus, peas, potato, tomato, breads, cheeses, butter, milk, chicken fat, cooked beef, cooked pork, beer, cognac, grape wines, cocoa, tea, filberts, pecans, passion fruit, Japanese plum, beans, mushroom, starfruit, mango, dried fig, prickly pear, licorice, soursop, Cape gooseberry, nectarines, quince, pawpaw and other sources. |
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Uses |
4-Hexanolide was used as curing agent for diglycidyl ether of bisphenol A with ytterbium triflate as an initiator. |
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Definition |
4-Hexanolide is a gamma-lactone that is oxolan-2-one substituted by an ethyl group at position 5. |
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Preparation |
By reduction of sorbic acid using Zn, Sn or SnCl2 and concentrated HCl in acetic acid solution at 85°C; from ethylene oxide and sodio-malonic ester; also from propyl alcohol and methylacrylate in the presence of di-tert-butyl peroxide |
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Aroma threshold values |
Detection: 1.6 ppm |
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Taste threshold values |
Taste characteristics at 75 ppm: sweet, creamy, vanilla-like with green lactonic powdery nuances |
