| Identification | More | [Name]
gamma-Octanoic lactone | [CAS]
104-50-7 | [Synonyms]
4-hydroxyoctanoic acid gamma-lactone
4-HYDROXYOCTANOIC ACID G-LACTONE
4-n-Butyl-4-hydroxybutyric acid lactone
FEMA 2796
GAMMA-OCTALACTONE
GAMMA-OCTANOIC LACTONE
GAMMA-OCTANOLACTONE
G-OCTALACTONE
G-OCTANOIC LACTONE
OCTALACTONE, GAMMA-
OCTANO-1,4-LACTONE
Octanolide-1,4
2(3H)-Furanone, 5-butyldihydro-
2(3H)-Furanone, dihydro-5-butyl-
4-Butyl-gamma-butyrolactone
4-hydroxyoctanoic
4-Hydroxyoctanoic acid lactone
4-hydroxyoctanoicacidlactone
4-hydroxy-octanoicacilactone
4-Octanolide | [EINECS(EC#)]
203-208-1 | [Molecular Formula]
C8H14O2 | [MDL Number]
MFCD00005402 | [Molecular Weight]
142.2 | [MOL File]
104-50-7.mol |
| Chemical Properties | Back Directory | [Appearance]
CLEAR COLOURLESS LIQUID | [Melting point ]
91 °C(Solv: ethanol (64-17-5)) | [Boiling point ]
234 °C(lit.) | [density ]
0.981 g/mL at 25 °C(lit.)
| [vapor pressure ]
1hPa at 20℃ | [FEMA ]
2796 | [refractive index ]
n20/D 1.444(lit.)
| [Fp ]
>230 °F
| [storage temp. ]
Sealed in dry,Room Temperature | [form ]
Liquid | [color ]
Clear colorless | [Odor]
coconut odor | [Odor Type]
coconut | [Water Solubility ]
5.6-8.096g/L at 20℃ | [JECFA Number]
226 | [InChIKey]
IPBFYZQJXZJBFQ-UHFFFAOYSA-N | [LogP]
1.5-1.89 at 20-25℃ | [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. | [CAS DataBase Reference]
104-50-7(CAS DataBase Reference) | [NIST Chemistry Reference]
2(3H)-furanone, 5-butyldihydro-(104-50-7) | [EPA Substance Registry System]
104-50-7(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
R38:Irritating to the skin. | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S37/39:Wear suitable gloves and eye/face protection . | [WGK Germany ]
1
| [RTECS ]
LU3562000
| [TSCA ]
Yes | [HS Code ]
29322090 | [Safety Profile]
Mildly toxic by
ingestion. A skin irritant. When heated to
decomposition it emits acrid smoke and
irritating fumes. | [Toxicity]
LD50 orl-rat: 4400 mg/kg FCTXAV 14,821,76 |
| Hazard Information | Back Directory | [Description]
y-Octalactone has a strong, fruity odor reminiscent of coconut with
a very sweet taste. This substance may be prepared synthetically
from epoxy-1,2-hexane and sodio-malonic ester; after saponification
the oxyacid is extracted with ether and is lactonized. | [Chemical Properties]
CLEAR COLOURLESS LIQUID | [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. | [Chemical Properties]
γ-Octalactone has a fruity odor reminiscent of coconut and a very sweet taste. | [Occurrence]
Reported found in apricot, peach, blue cheese, butter, cooked chicken and cooked pork, licorice, milk, raspberry,
roasted barley, and roasted filbert. | [Definition]
ChEBI: Gamma-octalactone is a gamma-lactone that is oxolan-2-one substituted by a butyl group at position 5. It is a volatile compound found in peaches, mangoes, beef and ham. It has a role as a fungal metabolite, a mouse metabolite, a mammalian metabolite, an insect attractant, a plant metabolite and a flavouring agent. It is a gamma-lactone, a tetrahydrofuranone and a volatile organic compound. | [Aroma threshold values]
Detection: 7 ppb; aroma characteristics at 1.0%: sweet, fatty, creamy, coconut, lactonic and coumarinic. | [Taste threshold values]
Taste characteristics at 1 to 10 ppm: coconut, fatty, creamy, coumarinic, with a strong creamy and waxy
mouthfeel. | [Synthesis Reference(s)]
Chemistry Letters, 23, p. 53, 1994
The Journal of Organic Chemistry, 52, p. 4319, 1987 DOI: 10.1021/jo00228a032
Tetrahedron Letters, 19, p. 419, 1978 DOI: 10.1016/S0040-4039(01)91443-1 | [General Description]
γ--Octalactone is one of the flavor constituents of peaches, oranges and sweet fortified wines. | [Flammability and Explosibility]
Notclassified | [Synthesis]
Prepared synthetically from epoxy-1,2-hexane and sodio-malonic ester; after saponification, the oxyacid is extracted with
ether and is lactonized. |
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