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W310311

Sigma-Aldrich

γ-Valerolactone

natural, ≥95%, FG

Sinónimos:

γ-Methyl-γ-butyrolactone, 4,5-Dihydro-5-methyl-2(3H)-furanone, 4-Hydroxypentanoic acid lactone

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About This Item

Fórmula empírica (notación de Hill):
C5H8O2
Número de CAS:
108-29-2
Peso molecular:
100.12
FEMA Number:
3103
Beilstein/REAXYS Number:
80420
EC Number:
203-569-5
Council of Europe no.:
757
MDL number:
MFCD00005400
UNSPSC Code:
12164502
PubChem Substance ID:
329830564
Flavis number:
10.013
NACRES:
NA.21

grade

FG
Kosher
natural

reg. compliance

EU Regulation 1334/2008 & 178/2002

vapor density

3.45 (vs air)

assay

≥95%

refractive index

n20/D 1.432 (lit.)

bp

207-208 °C (lit.)
82-85 °C/10 mmHg (lit.)

mp

−31 °C (lit.)

density

1.05 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

cocoa; herbaceous; woody; sweet; warm

SMILES string

CC1CCC(=O)O1

InChI

1S/C5H8O2/c1-4-2-3-5(6)7-4/h4H,2-3H2,1H3

InChI key

GAEKPEKOJKCEMS-UHFFFAOYSA-N

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General description

γ-Valerolactone has been identified as one of the volatile flavor constituents in mango and honey.
Natural occurence: Barley, beef, beer, Swiss cheese, coffee, cocoa, mango, milk, mushroom, peach, pork, tea, soy and tomato

Application

The sweet, creamy notes of this lactone will enhance coconut, vanilla, caramel, toffee, milk chocolate, and the sweeter dairy flavors like cajeta, milk and whipped cream. Dried fruit flavors like date and fig, and nut flavors like almond and peanut butter are also good destinations for this material.

Biochem/physiol Actions

Odor at 1%
Taste at 8-15ppm

pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H315,H319

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2

Storage Class

10 - Combustible liquids

wgk_germany

WGK 1

flash_point_f

204.8 °F - closed cup

flash_point_c

96 °C - closed cup

Certificados de análisis (COA)

Busque Certificados de análisis (COA) introduciendo el número de lote del producto. Los números de lote se encuentran en la etiqueta del producto después de las palabras «Lot» o «Batch»

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Organoleptic Characteristics of Flavor Materials
Michalski, J.
Perfumer & Flavorist, 39(5), 54-54 (2014)
Importance of some lactones and 2, 5-dimethyl-4-hydroxy-3 (2H)-furanone to mango (Mangifera indica L.) aroma.
Wilson III CW, et al.
Journal of Agricultural and Food Chemistry, 38(7), 1556-1559 (1990)
M Iwata et al.
International archives of occupational and environmental health, 51(3), 253-260 (1983-01-01)
n-Hexane is one of the solvents widely used in industry and well known to be neurotoxic. Recently it was clearly revealed that n-hexane is metabolized in vivo and its metabolites are excreted in the urine. However, the relationship between the
S Hein et al.
FEMS microbiology letters, 153(2), 411-418 (1997-08-15)
The aim of this study was the production of the homopolyester poly(4-hydroxybutyric acid) (poly(4HB)) with recombinant strains of Escherichia coli. Wild-type strains and other widely used non-recombinant strains of E. coli are not able to produce polyhydroxyalkanoic acids (PHA) as
Catalytic conversion of biomass-derived carbohydrates into gamma-valerolactone without using an external H2 supply.
Li Deng et al.
Angewandte Chemie (International ed. in English), 48(35), 6529-6532 (2009-07-25)
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