4-Hexanolide Chemical Properties

Melting point:

-18°C

Boiling point:

219 °C(lit.)

Density 

1.023 g/mL at 25 °C(lit.)

vapor pressure 

2.4hPa at 20℃

FEMA 

2556 | GAMMA-HEXALACTONE

refractive index 

n20/D 1.439(lit.)

Flash point:

209 °F

storage temp. 

Sealed in dry,Room Temperature

form 

clear liquid

Specific Gravity

1.023

color 

Colorless to Almost colorless

Odor

at 10.00 % in dipropylene glycol. herbal coconut sweet coumarin tobacco

Odor Type

tonka

Water Solubility 

77g/L at 20℃

JECFA Number

223

BRN 

107260

LogP

0.3 at 20℃

CAS DataBase Reference

695-06-7(CAS DataBase Reference)

NIST Chemistry Reference

2(3H)-Furanone, 5-ethyldihydro-(695-06-7)

EPA Substance Registry System

2(3H)-Furanone, 5-ethyldihydro- (695-06-7)

Safety Information

Hazard Codes 

Xi

Risk Statements 

36/37/38-36

Safety Statements 

26-36

WGK Germany 

2

RTECS 

LU4220000

Hazard Note 

Irritant

TSCA 

Yes

HS Code 

29322090

MSDS

• Language:English Provider:SigmaAldrich
• Language:English Provider:ALFA

4-Hexanolide Usage And Synthesis

Description

gamma-Hexalactone has a warm, powerful, herbaceous, sweet odor and a sweet, coumarin-caramel taste. May be prepared by reduction of sorbic acid using Zn, Sn, or SnCl2 and concentrated HCL in acetic acid solution at 85°C; from ethylene oxide and sodio-malonic ester; also from propyl alcohol and methylacrylate in the presence of di-tert-butyl peroxide.

Chemical Properties

γ-Hexalactone has a sweet, herbaceous, warm, powerful, odor, with a sweet, coumarin-caramel taste. This compound is also described to have odor as sweet, creamy, lactonic, tobacco and coumarin-like with green coconut nuances.

Chemical Properties

4-Hexanolide is clear colorless liquid

Occurrence

Reported found in apple juice, apricot, orange juice, guava, raisin, papaya, peach, pineapple, berries, asparagus, peas, potato, tomato, breads, cheeses, butter, milk, chicken fat, cooked beef, cooked pork, beer, cognac, grape wines, cocoa, tea, filberts, pecans, passion fruit, Japanese plum, beans, mushroom, starfruit, mango, dried fig, prickly pear, licorice, soursop, Cape gooseberry, nectarines, quince, pawpaw and other sources.

Uses

γ-Hexalactone may be used as an analytical standard for the determination of the analyte in wine, fruits, biological samples, meat products, and e-cigarette refill solutions by various chromatography techniques.

Uses

4-Hexanolide was used as curing agent for diglycidyl ether of bisphenol A with ytterbium triflate as an initiator.

Uses

γ-Caprolactone was used as curing agent for diglycidyl ether of bisphenol A with ytterbium triflate as an initiator.

Preparation

By reduction of sorbic acid using Zn, Sn or SnCl2 and concentrated HCl in acetic acid solution at 85°C; from ethylene oxide and sodio-malonic ester; also from propyl alcohol and methylacrylate in the presence of di-tert-butyl peroxide

Definition

4-Hexanolide is a gamma-lactone that is oxolan-2-one substituted by an ethyl group at position 5.

Aroma threshold values

Detection: 1.6 ppm

Taste threshold values

Taste characteristics at 75 ppm: sweet, creamy, vanilla-like with green lactonic powdery nuances

Synthesis Reference(s)

Tetrahedron Letters, 28, p. 2111, 1987 DOI: 10.1016/S0040-4039(00)96056-8

General Description

γ-Hexalactone is a volatile flavoring compound largely present in food and beverage products, fruits, vegetables, etc.

Biochem/physiol Actions

Taste at 5-10ppm

4-Hexanolide (695-06-7)Related Product Information

• 2-Oxetanone
• Ethyl acetate
• Polycaprolactone
• 3-Methyl-1,2-cyclopentanedione
• ε-Caprolactone
• (-)-Corey lactone diol
• TRIOXSALEN
• Ethylbenzene
• 1,3-Propane sultone
• Ethyl formate
• 4-Aminobutyric acid
• Ethylparaben
• 4-Heptanolide
• Ethyl acrylate
• Ethyl propionate
• Ethanol
• 5-hexanolide
• Diethyl ether