(R)-(+)-Gamma-Decalactone natural
  • (R)-(+)-Gamma-Decalactone natural(R)-(+)-Gamma-Decalactone natural

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

(R)-(+)-Gamma-Decalactone natural's code is 706-14-9.

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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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