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Supelco

γ-Hexalactone

analytical standard

Sinônimo(s):

γ-Caprolactone, γ-Ethyl-γ-butyrolactone

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About This Item

Fórmula empírica (Notação de Hill):
C6H10O2
Número CAS:
695-06-7
Peso molecular:
114.14
Beilstein:
6114822
Número CE:
211-778-8
Número MDL:
MFCD00005401
Código UNSPSC:
85151701
ID de substância PubChem:
329760977
NACRES:
NA.24

grau

analytical standard

Nível de qualidade

100

Ensaio

≥99.0% (GC)

prazo de validade

limited shelf life, expiry date on the label

índice de refração

n20/D 1.437-1.441
n20/D 1.439 (lit.)

pb

219 °C (lit.)

densidade

1.023 g/mL at 25 °C (lit.)

aplicação(ões)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

formato

neat

cadeia de caracteres SMILES

CCC1CCC(=O)O1

InChI

1S/C6H10O2/c1-2-5-3-4-6(7)8-5/h5H,2-4H2,1H3

chave InChI

JBFHTYHTHYHCDJ-UHFFFAOYSA-N

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Descrição geral

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

Aplicação

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.

Pictogramas

Exclamation mark
GHS07

Palavra indicadora

Warning

Frases de perigo

H319

Declarações de precaução

P305 + P351 + P338

Classificações de perigo

Eye Irrit. 2

Código de classe de armazenamento

10 - Combustible liquids

Classe de risco de água (WGK)

WGK 2

Ponto de fulgor (°F)

208.4 °F - closed cup

Ponto de fulgor (°C)

98 °C - closed cup

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Certificados de análise (COA)

Lot/Batch Number
BCCM1040
BCCK2443
BCCJ1232
BCCF7678
BCCC3053

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Shuang Chen et al.
Journal of agricultural and food chemistry, 61(47), 11295-11302 (2013-10-09)
The aroma profile of Chinese rice wine was investigated in this study. The volatile compounds in a traditional Chinese rice wine were extracted using Lichrolut EN and further separated by silica gel normal phase chromatography. Seventy-three aroma-active compounds were identified
Characterization of Potent Aroma Compounds of Cape Gooseberry (Physalis Peruviana L.) Fruits Grown in Antalya Through the Determination of Odor Activity Values
Yilmaztekin, Murat
International journal of food properties, 17, 469-480 (2013)
Justyna Aszyk et al.
Journal of chromatography. A, 1519, 45-54 (2017-09-04)
Liquid chromatography-tandem mass spectrometry with electrospray ionization (HPLC-ESI-MS/MS) methods were developed for the simultaneous determination of 42 flavouring compounds and nicotine in liquids for e-cigarettes. The chromatographic separation was performed using an Ace® Ultracore™ SuperC18™ (100×2.1mm, 2.5μm) column in both
Xiaoxia Shi et al.
Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 913-914, 69-76 (2012-12-29)
The "enzymatic hydrolysis-mild thermal oxidation" method was employed to obtain oxidized tallow. Nine beeflike flavours (BFs) were prepared through Maillard reaction with oxidized tallow and other ingredients. Volatile compounds of oxidized tallow and beeflike flavours were analysed by SPME/GC-MS. Six
Carlo Bicchi et al.
Journal of chromatography. A, 1212(1-2), 114-123 (2008-10-31)
The analysis of complex real-world samples of vegetable origin requires rapid and accurate routine methods, enabling laboratories to increase sample throughput and productivity while reducing analysis costs. This study examines shortening enantioselective-GC (ES-GC) analysis time following the approaches used in
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