5-Hydroxyoctanoic acid lactone Chemical Properties

Melting point:

-14°C

Boiling point:

238°C

Density 

1,002 g/cm³

vapor pressure 

1.5-2.7Pa at 20-25℃

refractive index 

1.4550

FEMA 

3214 | DELTA-OCTALACTONE

Flash point:

125°C

storage temp. 

Sealed in dry,Room Temperature

solubility 

Chloroform (Slightly), Methanol (Slightly)

Specific Gravity

1.00

color 

Colourless

Odor

at 10.00 % in dipropylene glycol. sweet fatty coconut tonka tropical dairy

Odor Type

coconut

Water Solubility 

Not miscible or difficult to mix in water.

JECFA Number

228

BRN 

111515

Stability:

Hygroscopic

LogP

1.7-1.8 at 20℃

Surface tension

70.3mN/m at 1g/L and 20℃

CAS DataBase Reference

698-76-0(CAS DataBase Reference)

NIST Chemistry Reference

2H-pyran-2-one, tetrahydro-6-propyl-(698-76-0)

EPA Substance Registry System

2H-Pyran-2-one, tetrahydro-6-propyl- (698-76-0)

Safety Information

Risk Statements 

36/37/38-36/38

Safety Statements 

26-36-37

WGK Germany 

2

RTECS 

UQ1355500

TSCA 

Yes

HS Code 

29322090

Toxicity

LD50 orl-rat: >5 g/kg FCTOD7 20,783,80

MSDS

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5-Hydroxyoctanoic acid lactone Usage And Synthesis

Description

May be synthesized from 5-hydroxyoctanoic acid by reduction with NaBH4 in water; by microbiological reduction of the corresponding keto acid; from 5-hydroxyoctanoic methyl amide by alkaline saponification, using Ba(OH)2.

Chemical Properties

Δ-Octalactone has a sweet, fatty, coconut, tropical, dairy odor.

Occurrence

Reported found as a volatile flavor component in coconut oil, butterfat, milk fat, the essence of the Blenheim variety of apricot, and pineapple, yellow passion fruit, cranberry, currant buds, papaya, peach, raspberry, strawberry, bilberry, plum, tomato, many cheeses, chicken fat, cooked beef, pork and mutton, rum, sherry, white wine, tea, coconut products, passion fruit, mango, prickly pear, loquat, mountain papaya, nectarine, cape gooseberry and rooibus tea (Aspalathus linearis).

Uses

delta-Octanolactone is a important organic intermediate. It can be used in agrochemical, pharmaceutical and dyestuff field.

Definition

ChEBI: Delta-octanolide is a delta-lactone.

Preparation

From 5-hydroxyoctanoic acid by reduction with NaBH4 in water; by microbiological reduction of the corresponding keto acid; from 5-hydroxyoctanoic methyl amide by alkaline saponification, using Ba(OH)2.

Taste threshold values

Taste characteristics at 10 ppm: coconut, sweet, creamy, lactonic and fruity with a milky and oily depth.

Safety Profile

Low toxicity by ingestion and skincontact. A skin irritant. When heated to decomposition itemits acrid smoke and irritating vapors.

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