Natural Gamma Undecalactone
  • Natural Gamma UndecalactoneNatural Gamma Undecalactone

Natural Gamma Undecalactone

Natural gamma undecalactone's cas code is 104-67-6

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Product Description

Natural gamma undecalactone Basic information


Description References


Product Name:

Natural gamma undecalactone

CAS:

104-67-6

MF:

C11H20O2

MW:

184.28

EINECS:

203-225-4

Product Categories:

Bioactive Small Molecules;Building Blocks;Carbonyl Compounds;Cell Biology;Chemical Synthesis;Lactones;Organic Building Blocks;U;Cosmetics;Food Additive

Mol File:

104-67-6.mol



Natural gamma undecalactone Chemical Properties


Melting point 

164~166℃

Boiling point 

164 °C

density 

0.944 g/mL at 20 °C(lit.)

FEMA 

3091 | GAMMA-UNDECALACTONE

refractive index 

n20/D 1.451

Fp 

>230 °F

form 

Liquid

Specific Gravity

0.944 (20/4℃)

color 

Clear colorless

JECFA Number

233

BRN 

81943

CAS DataBase Reference

104-67-6(CAS DataBase Reference)

NIST Chemistry Reference

2(3H)-Furanone, 5-heptyldihydro-(104-67-6)

EPA Substance Registry System

5-Heptyldihydro-2(3H)-furanone (104-67-6)


Natural gamma undecalactone Safety Information


Hazard Codes 

Xi

Risk Statements 

36/37/38-52/53

Safety Statements 

26-36-37/39-36/37-24/25

WGK Germany 

3

RTECS 

YQ2485000

TSCA 

Yes

HS Code 

29322090


Natural gamma undecalactone Usage


Description

GAMMA-UNDECALACTONE  is a flavoring ingredient. It is industrially important flavor compounds that are widely distributed in foods, fruits, and beverages and are used in many fruity aromatic foods and cosmetics. It is often used in peach, apricot, pear, maple, coconut, tropical, butterscotch, grenadine and date flavors. It is also a volatile flavor constituent found in low-fat ice cream.

Chemical Properties

GAMMA-UNDECALACTONE is clear colourless liquid

Chemical Properties

gamma-Undecalactone has a strong, fruity odor suggestive of peach (particularly on dilution). It has a pungent and sweet flavor also similar to peach.

Occurrence

Reported found in hydrolyzed soy protein, butter, peach, apricot and passion fruit. Also reported found in fresh apple, guava fruit, fresh blackberry, heated butter, heated beef fat, ghee, pork fat, yellow passion fruit juice, cooked scented rice, origanum (Spanish) (Coridothymus cap. (L.) Rchb.), mountain papaya, starfruit, plumcot and chicken fat.

Preparation

By the action of sulfuric acid on undecylenic acid; also prepared starting form castor oil; from octanol-1 plus methylacrylate with di-ter-butylperoxide; from heptylethylene oxide and sodiomalonic ester.

Aroma threshold values

Detection: 60 ppb

Taste threshold values

Taste characteristics at 30 ppm: fatty, coconut, creamy, vanilla, nutty, macadamia and peach.




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