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Merck

W236004

Sigma-Aldrich

γ-Decalactone

≥98%, FCC, FG

Sinónimos:

γ-Decanolactone, 4-Hydroxydecanoic acid γ-lactone

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About This Item

Fórmula empírica (notación de Hill):
C10H18O2
Número de CAS:
Peso molecular:
170.25
FEMA Number:
2360
EC Number:
Council of Europe no.:
2230
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
10.017
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.515

assay

≥98%

refractive index

n20/D 1.449 (lit.)

bp

281 °C

density

0.948 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

creamy; fruity; peach; sweet

SMILES string

CCCCCCC1CCC(=O)O1

InChI

1S/C10H18O2/c1-2-3-4-5-6-9-7-8-10(11)12-9/h9H,2-8H2,1H3

InChI key

IFYYFLINQYPWGJ-UHFFFAOYSA-N

Gene Information

human ... CYP1A2(1544)

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General description

γ-Decalactone, the main volatile aroma compound found in peaches, can be used as a flavoring agent in the food industry due to its distinct peach odor. It is also found in strawberries and apricots.

Storage Class

10 - Combustible liquids

wgk_germany

WGK 1

flash_point_f

276.8 °F - closed cup

flash_point_c

136 °C - closed cup

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter


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Aroma characterization of various apricot varieties using headspace?solid phase microextraction combined with gas chromatography?mass spectrometry and gas chromatography?olfactometry.
Guillot S, et al.
Food Chemistry, 96(1), 147-155 (2006)
Microbial production of flavors for the food industry. A case study on the production of gamma-decalactone, the key compound of peach flavor, by the yeasts Sporidiobolus sp
Dufosse L, et al.
Food Science and Biotechnology, 11(2), 192-202 (2002)
Scale-up of natural product formation and isolation.
Ralf G Berger et al.
Molecular nutrition & food research, 49(8), 732-743 (2005-07-02)
Mohatmed Abdel-Latief et al.
Proceedings of the National Academy of Sciences of the United States of America, 105(26), 8914-8919 (2008-06-27)
Epoxide hydrolases (EHs) are enzymes occurring in virtually any living organism. They catalyze the hydrolysis of epoxide containing lipids and are involved in crucial mechanisms, such as the detoxification of xenobiotics or the regulation of inflammation and blood pressure. Here
Jerzy Bełtowski et al.
Atherosclerosis, 170(1), 21-29 (2003-09-06)
Obesity is an important risk factor of atherosclerosis; however, the mechanism of proatherogenic effect of obesity is not definitely established. Recent studies suggest an important role of leptin in obesity associated complications. We investigated the effect of chronic hyperleptinemia on

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