Le code CAS de l'undécalactone gamma naturelle est 104-67-6
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Product Name: |
Natural gamma undecalactone |
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CAS: |
104-67-6 |
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MF: |
C11H20O2 |
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MW: |
184.28 |
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EINECS: |
203-225-4 |
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Product Categories: |
Bioactive Small Molecules;Building Blocks;Carbonyl Compounds;Cell Biology;Chemical Synthesis;Lactones;Organic Building Blocks;U;Cosmetics;Food Additive |
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Mol File: |
104-67-6.mol |
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Melting point |
164～166℃ |
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Boiling point |
164 °C |
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density |
0.944 g/mL at 20 °C(lit.) |
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FEMA |
3091 | GAMMA-UNDECALACTONE |
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refractive index |
n20/D 1.451 |
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Fp |
>230 °F |
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form |
Liquid |
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Specific Gravity |
0.944 (20/4℃) |
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color |
Clear colorless |
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JECFA Number |
233 |
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BRN |
81943 |
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CAS DataBase Reference |
104-67-6(CAS DataBase Reference) |
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NIST Chemistry Reference |
2(3H)-Furanone, 5-heptyldihydro-(104-67-6) |
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EPA Substance Registry System |
5-Heptyldihydro-2(3H)-furanone (104-67-6) |
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Hazard Codes |
Xi |
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Risk Statements |
36/37/38-52/53 |
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Safety Statements |
26-36-37/39-36/37-24/25 |
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WGK Germany |
3 |
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RTECS |
YQ2485000 |
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TSCA |
Yes |
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HS Code |
29322090 |
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Description |
GAMMA-UNDECALACTONE is a flavoring ingredient. It is industrially important flavor compounds that are widely distributed in foods, fruits, and beverages and are used in many fruity aromatic foods and cosmetics. It is often used in peach, apricot, pear, maple, coconut, tropical, butterscotch, grenadine and date flavors. It is also a volatile flavor constituent found in low-fat ice cream. |
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Chemical Properties |
GAMMA-UNDECALACTONE is clear colourless liquid |
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Chemical Properties |
gamma-Undecalactone has a strong, fruity odor suggestive of peach (particularly on dilution). It has a pungent and sweet flavor also similar to peach. |
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Occurrence |
Reported found in hydrolyzed soy protein, butter, peach, apricot and passion fruit. Also reported found in fresh apple, guava fruit, fresh blackberry, heated butter, heated beef fat, ghee, pork fat, yellow passion fruit juice, cooked scented rice, origanum (Spanish) (Coridothymus cap. (L.) Rchb.), mountain papaya, starfruit, plumcot and chicken fat. |
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Preparation |
By the action of sulfuric acid on undecylenic acid; also prepared starting form castor oil; from octanol-1 plus methylacrylate with di-ter-butylperoxide; from heptylethylene oxide and sodiomalonic ester. |
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Aroma threshold values |
Detection: 60 ppb |
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Taste threshold values |
Taste characteristics at 30 ppm: fatty, coconut, creamy, vanilla, nutty, macadamia and peach. |
