5-Hydroxyoctanoic Acid Lactone
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5-Hydroxyoctanoic Acid Lactone

The following is the introduction of 5-Hydroxyoctanoic Acid Lactone

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Product Description

5-Hydroxyoctanoic acid lactone Basic information



Product Name:

5-Hydroxyoctanoic acid lactone

Synonyms:

delta-Propylvalerolactone;Octanoic acid, 5-hydroxy-, delta-lactone;octanolactone;tetrahydro-6-propyl-2h-pyran-2-on;5-octanolide;5-propyl-5-hydroxypentanoic acid lactone;5-hydroxyoctanoic acid lactone;FEMA 3214

CAS:

698-76-0

MF:

C8H14O2

MW:

142.2

EINECS:

211-820-5

Product Categories:


Mol File:

698-76-0.mol



5-Hydroxyoctanoic acid lactone Chemical Properties


Melting point 

-14°C

Boiling point 

238°C

density 

1,002 g/cm3

FEMA 

3214 | DELTA-OCTALACTONE

refractive index 

1.4550

Fp 

125°C

form 

neat

Specific Gravity

1.00

Water Solubility 

Not miscible or difficult to mix in water.

JECFA Number

228

BRN 

111515

CAS DataBase Reference

698-76-0(CAS DataBase Reference)

NIST Chemistry Reference

2H-pyran-2-one, tetrahydro-6-propyl-(698-76-0)

EPA Substance Registry System

2H-Pyran-2-one, tetrahydro-6-propyl- (698-76-0)


Safety Information


Risk Statements 

36/37/38-36/38

Safety Statements 

26-36-37

WGK Germany 

2

RTECS 

UQ1355500

TSCA 

Yes

HS Code 

29322090

Toxicity

LD50 orl-rat: >5 g/kg FCTOD7 20,783,80


5-Hydroxyoctanoic acid lactone Usage And Synthesis


Description

May be synthesized from 5-hydroxyoctanoic acid by reduction with NaBH4 in water; by microbiological reduction of the corresponding keto acid; from 5-hydroxyoctanoic methyl amide by alkaline saponification, using Ba(OH)2.

Chemical Properties

Δ-Octalactone has a sweet, fatty, coconut, tropical, dairy odor.

Occurrence

Reported found as a volatile flavor component in coconut oil, butterfat, milk fat, the essence of the Blenheim variety of apricot, and pineapple, yellow passion fruit, cranberry, currant buds, papaya, peach, raspberry, strawberry, bilberry, plum, tomato, many cheeses, chicken fat, cooked beef, pork and mutton, rum, sherry, white wine, tea, coconut products, passion fruit, mango, prickly pear, loquat, mountain papaya, nectarine, cape gooseberry and rooibus tea (Aspalathus linearis).

Preparation

From 5-hydroxyoctanoic acid by reduction with NaBH4 in water; by microbiological reduction of the corresponding keto acid; from 5-hydroxyoctanoic methyl amide by alkaline saponification, using Ba(OH)2.

Taste threshold values

Taste characteristics at 10 ppm: coconut, sweet, creamy, lactonic and fruity with a milky and oily depth.

Safety Profile

Low toxicity by ingestion and skincontact. A skin irritant. When heated to decomposition itemits acrid smoke and irritating vapors.


5-Hydroxyoctanoic acid lactone Preparation Products And Raw materials


Raw materials

2-Hydroxycaprylic acid


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