gamma-Octanoic lactone Property

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 | GAMMA-OCTALACTONE

refractive index 

n20/D 1.444(lit.)

Flash point:

>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℃

CAS DataBase Reference

104-50-7(CAS DataBase Reference)

NIST Chemistry Reference

2(3H)-furanone, 5-butyldihydro-(104-50-7)

EPA Substance Registry System

2(3H)-Furanone, 5-butyldihydro- (104-50-7)

Safety

Hazard Codes 

Xi

Risk Statements 

38

Safety Statements 

26-37/39-36/37/39

WGK Germany 

1

RTECS 

LU3562000

TSCA 

Yes

HS Code 

29322090

Toxicity

LD50 orl-rat: 4400 mg/kg FCTXAV 14,821,76

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H303May be harmfulif swallowed

H315Causes skin irritation

H319Causes serious eye irritation

H335May cause respiratory irritation

Precautionary statements

P261Avoid breathing dust/fume/gas/mist/vapours/spray.

P304+P340IF INHALED: Remove victim to fresh air and Keep at rest in a position comfortable for breathing.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

P405Store locked up.

gamma-Octanoic lactone Chemical Properties,Usage,Production

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

γ-Octalactone has a fruity odor reminiscent of coconut and a very sweet taste.

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.

Occurrence

Reported found in apricot, peach, blue cheese, butter, cooked chicken and cooked pork, licorice, milk, raspberry, roasted barley, and roasted filbert.

Uses

4-Octanolide is one of the fine organic aerosol emitted from meat cooking operations that was examined by high-resolution gas chromatography.

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.

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

Not classified

Safety Profile

Mildly toxic by ingestion. A skin irritant. When heated to decomposition it emits acrid smoke and irritating fumes.

Synthesis

Prepared synthetically from epoxy-1,2-hexane and sodio-malonic ester; after saponification, the oxyacid is extracted with ether and is lactonized.