4-Dodecanolide Chemical Properties

Melting point:

17-18 °C(lit.)

Boiling point:

130-132 °C1.5 mm Hg(lit.)

Density 

0.936 g/mL at 25 °C(lit.)

vapor pressure 

7.3hPa at 20℃

refractive index 

n20/D 1.452(lit.)

FEMA 

2400 | GAMMA-DODECALACTONE

Flash point:

>230 °F

storage temp. 

Refrigerator, under inert atmosphere

solubility 

Chloroform (Sparingly), Methanol (Slightly)

form 

Oil

color 

Colourless

Specific Gravity

0.94

Odor

at 100.00 %. fatty peach sweet metallic fruity

Odor Type

fruity

Water Solubility 

60mg/L at 20℃

JECFA Number

235

BRN 

126680

InChIKey

WGPCZPLRVAWXPW-UHFFFAOYSA-N

LogP

2.7 at 20℃

CAS DataBase Reference

2305-05-7(CAS DataBase Reference)

NIST Chemistry Reference

«GAMMA» dodecalactone(2305-05-7)

EPA Substance Registry System

2(3H)-Furanone, dihydro-5-octyl- (2305-05-7)

Safety Information

Hazard Codes 

Xi

Risk Statements 

36/37/38

Safety Statements 

26-36

WGK Germany 

2

RTECS 

LU3600000

Hazard Note 

Irritant

HS Code 

29322090

Toxicity

skn-rbt 500 mg/24H MOD FCTXAV 14,751,76

MSDS

• Language:English Provider:SigmaAldrich

4-Dodecanolide Usage And Synthesis

Chemical Properties

γ-Dodecalactone has a fatty, peachy, somewhat musky odor and buttery, peach-like flavor

Occurrence

Reported found in apricot, cooked pork, milk products, peach, bilberry, guava fruit, papaya, pineapple, fresh blackberry, strawberry, celery leaves and stalks, celery root, blue cheeses, cheddar cheese, Swiss cheese, meats, beer, rum, mushrooms, plum brandy, quince, chervil, naranjilla fruit and other natural sources

Uses

4-Dodecanolide was one of the organic compounds from meat charbroiling operations studied. Finds some use in perfume compositions for fatty-fruity topnotes and long tenacity, e.g., in heavy floral fragrances. It is also used in combination with newer synthetic musks to produce exceptional tenacity and lasting sweetness in powdery and floral types. Used in flavour compositions, mainly in Butter, Butterscotch, Coconut, Tutti-frutti, Maple, Nut, Peach, Pineapple, etc.

Preparation

From 1-dodecen-12-oic acid with H2SO4 at 90°C; from 4-hydroxydodecanoic acid by lactonization; also from methylacrylate and octanol

Definition

ChEBI: Xi-Dihydro-5-octyl-2(3H)-furanone is a gamma-lactone.

Aroma threshold values

Detection: 7 ppb; aroma characteristics at 1.0%; sweet, creamy, fruity peach and apricot, lactonic, with dairy waxy and fatty nuances.

Taste threshold values

Taste characteristics at 1 to 10 ppm: sweet, fruity peach, milky fatty and waxy with a pulpy fruity mouthfeel.

Synthesis Reference(s)

Journal of the American Chemical Society, 108, p. 3745, 1986 DOI: 10.1021/ja00273a032
Organic Syntheses, Coll. Vol. 7, p. 400, 1990

Safety Profile

A skin irritant. When heated todecomposition it emits acrid smoke and irritating vapors

4-Dodecanolide (2305-05-7)Related Product Information

• 4-Hexanolide
• γ-Valerolactone
• gamma-Octanoic lactone
• D-(+)-Glucono-1,5-lactone
• gamma-Nonanolactone
• Undecanolactone
• Spironolactone
• Undecan-4-olide
• 4-Aminobutyric acid
• 2-Oxetanone
• gamma-Decalactone
• 4-Heptanolide
• delta-Tetradecalactone
• Sclareolide
• Gamma Butyrolactone
• delta-Dodecalactone
• Isoalantolactone
• Gibberellic acid