US Natural gamma decalactone is present in a wide variety of foods and is an almost colorless liquid with an intensely fruity odor,reminiscent of peaches.
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Product Name: |
US Natural Gamma Decalactone |
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Synonyms: |
DECALACTONE (GAMMA);G-DECALACTONE;GAMMA-HEXYL-GAMMA-BUTYROLACTONE;GAMMA-HYDROXYCAPRIC ACID LACTONE;GAMMA-(+)-DECALACTONE;GAMMA-DECALACTONE;GAMMA-DECANOLACTONE;FEMA 2360 |
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CAS: |
706-14-9 |
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MF: |
C10H18O2 |
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MW: |
170.25 |
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EINECS: |
211-892-8 |
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Product Categories: |
-;lactone flavors;Cosmetics;Food Additive |
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Mol File: |
706-14-9.mol |
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Boiling point |
281 °C |
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density |
0.953 g/mL at 20 °C(lit.) |
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FEMA |
2360 | GAMMA-DECALACTONE |
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refractive index |
n20/D 1.449 |
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Fp |
>230 °F |
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form |
neat |
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Specific Gravity |
0.950.948 |
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optical activity |
[α]24/D +34°, neat |
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JECFA Number |
231 |
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BRN |
117547 |
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InChIKey |
IFYYFLINQYPWGJ-UHFFFAOYSA-N |
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CAS DataBase Reference |
706-14-9(CAS DataBase Reference) |
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NIST Chemistry Reference |
2(3H)-Furanone, 5-hexyldihydro-(706-14-9) |
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EPA Substance Registry System |
.gamma.-Decalactone (706-14-9) |
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Hazard Codes |
Xi |
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Risk Statements |
36/37/38 |
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Safety Statements |
26-37/39-36 |
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WGK Germany |
3 |
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RTECS |
LU4600000 |
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Hazard Note |
Irritant |
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TSCA |
Yes |
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HS Code |
29322090 |
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Provider |
Language |
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5-Hexyldihydro-2(3H)-furanone |
English |
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SigmaAldrich |
English |
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ACROS |
English |
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ALFA |
English |
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Chemical Properties |
γ-Decalactone has a pleasant, fruity, peach-like odor. |
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Chemical Properties |
clear colourless to pale yellow liquid |
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Chemical Properties |
US Natural Gamma Decalactone is present in a wide variety of foods and is an almost colorless liquid with an intensely fruity odor,reminiscent of peaches. It is used in perfumery for heavy, fruity flower odors and in aroma compositions, particularly peach flavors. |
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Occurrence |
Reported found in peach, apricot and strawberry aroma. Also reported in butter, milk, beer, rum, red and white wine, mango, bilberry, plums, prunes, guava, peach, strawberry fruit and cheeses. |
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Preparation |
US Natural Gamma Decalactone is produced biotechnologically starting from ricinoleic acid, which is degraded by β-oxidation to 4-hydroxydecanoic acid, which lactonizes at lower pH to yield γ-decalactone |
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Aroma threshold values |
Detection: 1 to 11 ppb |
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Taste threshold values |
Taste characteristics at 10 ppm: creamy, fatty, oily, buttery sweet, coconut, fruity and peach-like. |
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Chemical Synthesis |
By heating γ-bromocapric acid in a sodium carbonate solution; by prolonged heating of 9-decen-1-oic acid with 80% H2SO2 at 90°C |
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Raw materials |
Malonic acid-->Castor oil-->Undecenoic acid-->Octanal-->5-(6)-Decenoic acids mixture-->9-DECENOIC ACID |
