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Merck

W236012

Sigma-Aldrich

(+)-γ-Decalactone

greener alternative

natural, ≥97%, FG

Synonym(e):

(+)-gamma-Decalone

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About This Item

CAS-Nummer:
FEMA-Nummer:
2360
EG-Nummer:
CoE-Nummer:
2230c
MDL-Nummer:
UNSPSC-Code:
12164502
PubChem Substanz-ID:
Flavis-Nummer:
10.017
NACRES:
NA.21

Qualität

FG
Fragrance grade
Halal
Kosher
natural

Qualitätsniveau

Agentur

follows IFRA guidelines
meets purity specifications of JECFA

Einhaltung gesetzlicher Vorschriften

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

Assay

≥97%

Optische Aktivität

[α]24/D +34°, neat

Grünere Alternativprodukt-Eigenschaften

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

Brechungsindex

n20/D 1.449

bp

281 °C

Dichte

0.952 g/mL at 25 °C

Anwendung(en)

flavors and fragrances

Dokumentation

see Safety & Documentation for available documents

Nahrungsmittelallergen

no known allergens

Allergener Duftstoff

no known allergens

Grünere Alternativprodukt-Kategorie

Organoleptisch

creamy; fruity; peach; sweet

SMILES String

CCCCCC[C@@H]1CCC(=O)O1

InChI

1S/C10H18O2/c1-2-3-4-5-6-9-7-8-10(11)12-9/h9H,2-8H2,1H3/t9-/m1/s1

InChIKey

IFYYFLINQYPWGJ-SECBINFHSA-N

Allgemeine Beschreibung

(+)-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.
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Anwendung


  • Decoding the Effect of Running on Flavor Perception Changes during Consumption of Sports Drinks.: Pu et al. investigate how physical activity affects flavor perception, particularly focusing on sports drinks. The study includes (+)-γ-Decalactone as a compound of interest due to its impact on flavor modulation during and after exercise (Pu et al., 2024).

  • Analysis of volatile organic compounds in Korean-bred strawberries: insights for improving fruit flavor.: Jee et al. analyze volatile organic compounds in strawberries, identifying key compounds such as (+)-γ-Decalactone that contribute to fruit flavor. This research provides valuable insights for the enhancement of fruit taste in breeding programs (Jee et al., 2024).

  • (R)-(+)-γ-Decalactone is Conserved in North America as a Pheromone Component of Osmoderma eremicola (Coleoptera: Scarabaeidae) and a Kairomone of Elater abruptus (Coleoptera: Elateridae).: Steffek et al. examine the role of (+)-γ-Decalactone as a pheromone and kairomone in specific beetle species, highlighting its ecological and biochemical significance (Steffek et al., 2024).

Lagerklassenschlüssel

10 - Combustible liquids

WGK

WGK 1

Flammpunkt (°F)

276.8 °F - closed cup

Flammpunkt (°C)

136 °C - closed cup

Persönliche Schutzausrüstung

Eyeshields, Gloves, type ABEK (EN14387) respirator filter


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In der Dokumentenbibliothek finden Sie die Dokumentation zu den Produkten, die Sie kürzlich erworben haben.

Die Dokumentenbibliothek aufrufen

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)
Analysis of strawberry flavour?discrimination of aroma types by quantification of volatile compounds.
Ulrich D, et al.
European Food Research and Technology, 205(3), 218-223 (1997)
Gilles Feron et al.
Canadian journal of microbiology, 53(6), 738-749 (2007-08-02)
The sensitivity of Sporidiobolus ruinenii yeast to the use of reducing agents, reflected in changes in the oxidoreduction potential at pH 7 (Eh7) environment, ricinoleic acid methyl ester catabolism, gamma-decalactone synthesis, cofactor level, beta-oxidation activity, and ultrastructure of the cell

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