Sodium L-Aspartate Natural
  • Sodium L-Aspartate NaturalSodium L-Aspartate Natural

Sodium L-Aspartate Natural

Sodium L-aspartate natural's code is 5598-53-8.

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Product Description

Sodium L-Aspartate Natural Basic information
Description References


Product Name:

Sodium L-Aspartate Natural

Synonyms:

PEACH ALDEHYDE;FEMA 3091;GAMMA-UNDECALACTONE;GAMMA-UNDECANOLACTONE;GAMMA-HEPTYL-GAMMA-BUTYROLACTONE;G-N-HEPTYLBUTYROLACTONE;G-UNDECALACTONE;1,4-UNDECANOLIDE

CAS:

104-67-6

MF:

C11H20O2

MW:

184.28

EINECS:

203-225-4

Product Categories:

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

Mol File:

104-67-6.mol

Sodium L-Aspartate Natural 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)


Sodium L-Aspartate Natural 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

toxicity

The acute oral LD50 in rats was reported as 18.5 g/kg (Jenner, Hagan, Taylor, Cook & Fitzhugh, 1964). Fatty infiltration of liver parenchymal cells occurred in rats fed 13-115 mg y-undecalactone for 5-9 days (Shillinger, 1950).


Sodium L-Aspartate Natural MSDS Information


Provider

Language

gamma-Undecanolactone

English

ACROS

English

SigmaAldrich

English

ALFA

English


Sodium L-Aspartate Natural Usage And Synthesis


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.

References

1.     https://www.sigmaaldrich.com/catalog/product/aldrich/w309109?lang=en&region=US

2.     https://pubchem.ncbi.nlm.nih.gov/compound/Gamma-undecalactone#section=Top

3.     http://www.thegoodscentscompany.com/data/rw1000822.html

4.     An, J. U., Y. C. Joo, and D. K. Oh. "New biotransformation process for production of the fragrant compound γ-dodecalactone from 10-hydroxystearate by permeabilized Waltomyces lipofer cells. " Applied & Environmental Microbiology 79.8(2013): 2636-2641.

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.

Uses

Traditionally, the bark and leaves of the peach tree have been used as an anthelmintic, an expectorant, an astringent, and a diuretic, as well as to treat insomnia, cough, and constipation. In the 1970s, peach pits (Laetrile) were a popular but unproved treatment for cancer in other countries. Topically, peach is used to treat minor skin disorders such as burns, abrasions, blisters, scratches, eczema, psoriasis, and warts.

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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