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Product Name: |
Natural gamma octalactonene |
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Synonyms: |
GAMMA-OCTANOLACTONE;FEMA 2796;OCTALACTONE, GAMMA-;Octanolide-1,4;OCTANO-1,4-LACTONE;2(3H)-Furanone, 5-butyldihydro-;2(3H)-Furanone, dihydro-5-butyl-;4-Butyl-gamma-butyrolactone |
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CAS: |
104-50-7 |
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MF: |
C8H14O2 |
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MW: |
142.2 |
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EINECS: |
203-208-1 |
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Mol File: |
104-50-7.mol |
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Melting point |
91 °C(Solv: ethanol (64-17-5)) |
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Boiling point |
234 °C(lit.) |
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density |
0.981 g/mL at 25 °C(lit.) |
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FEMA |
2796 | GAMMA-OCTALACTONE |
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refractive index |
n20/D 1.444(lit.) |
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Fp |
>230 °F |
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form |
Liquid |
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color |
Clear colorless |
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Odor |
coconut odor |
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JECFA Number |
226 |
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InChIKey |
IPBFYZQJXZJBFQ-UHFFFAOYSA-N |
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CAS DataBase Reference |
104-50-7(CAS DataBase Reference) |
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NIST Chemistry Reference |
2(3H)-furanone, 5-butyldihydro-(104-50-7) |
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EPA Substance Registry System |
2(3H)-Furanone, 5-butyldihydro- (104-50-7) |
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Hazard Codes |
Xi |
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Risk Statements |
38 |
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Safety Statements |
26-37/39-36/37/39 |
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WGK Germany |
1 |
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RTECS |
LU3562000 |
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TSCA |
Yes |
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HS Code |
29322090 |
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Toxicity |
LD50 orl-rat: 4400 mg/kg FCTXAV 14,821,76 |
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Chemical Properties |
γ-Octalactone has a fruity odor reminiscent of coconut and a very sweet taste. |
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Chemical Properties |
CLEAR COLOURLESS LIQUID |
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Chemical Properties |
gamma-Octanoic lactone occurs as an aroma constituent in many processed and unprocessed foods. It is a pale yellow liquid with a fruity/coconut-like odor and is used both in aroma compositions and in heavy blossom perfumes. |
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Occurrence |
Reported found in apricot, peach, blue cheese, butter, cooked chicken and cooked pork, licorice, milk, raspberry, roasted barley, and roasted filbert. |
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Uses |
(Gamma)-Octalactone is a synthetic flavoring agent that is a stable, colorless to slightly yellow liquid of peach odor. It should be stored in glass or tin containers. It is used in flavors for peach with applications in baked goods, candy, and ice cream at 5–17 ppm. |
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Aroma threshold values |
Detection: 7 ppb; aroma characteristics at 1.0%: sweet, fatty, creamy, coconut, lactonic and coumarinic. |
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Taste threshold values |
Taste characteristics at 1 to 10 ppm: coconut, fatty, creamy, coumarinic, with a strong creamy and waxy mouthfeel. |
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Safety Profile |
Mildly toxic by ingestion. A skin irritant. When heated to decomposition it emits acrid smoke and irritating fumes. |
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Chemical Synthesis |
Prepared synthetically from epoxy-1,2-hexane and sodio-malonic ester; after saponification, the oxyacid is extracted with ether and is lactonized. |
