W255611

γ-Hexalactone

natural, 97%, FG

• Synonym(s): γ-Caprolactone, γ-Ethyl-γ-butyrolactone
• Empirical Formula (Hill Notation): C₆H₁₀O₂
• CAS Number: 695-06-7
• Molecular Weight: 114.14
• FEMA Number: 2556
• Beilstein: 6114822
• EC Number: 211-778-8
• Council of Europe no.: 2254
• MDL number: MFCD00005401
• UNSPSC Code: 12164502
• PubChem Substance ID: 329830439
• Flavis number: 10.021
• NACRES: NA.21

Properties

• grade: FG; Kosher; natural
• Quality Level: 400
• reg. compliance: EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 117
• Assay: 97%
• refractive index: n20/D 1.439 (lit.)
• bp: 219 °C (lit.)
• density: 1.023 g/mL at 25 °C (lit.)
• application(s): flavors and fragrances
• Documentation: see Safety & Documentation for available documents
• food allergen: no known allergens
• Organoleptic: creamy; herbaceous; sweet
• SMILES string: CCC1CCC(=O)O1
• InChI: 1S/C6H10O2/c1-2-5-3-4-6(7)8-5/h5H,2-4H2,1H3
• InChI key: JBFHTYHTHYHCDJ-UHFFFAOYSA-N

Description

General description

γ-Hexalactone is one the key volatile aroma compounds of peaches. It is also found in pawpaw fruit.

Natural Occurrence: Apricot, peach, mango, butter, cheees, milk, pawpaw, quince, papaya, raspberry, tea

Application

This chemical will deepen the fatty notes of nut flavors, especially pecan, macadamia, brazil nut, hazel nut and coconut It will add richness at low levels in fat flavors and replacers like tallow, milk fat and lard. Like other lactones, it will be useful in dairy flavors like cream, milk and cheese, and sweet brown flavors, especially caramel, toffee, vanilla and chocolate.

Biochem/physiol Actions

Taste at 5-10ppm

Safety Information

• Pictograms: GHS07
• Signal Word: Warning
• Hazard Statements: H319
• Precautionary Statements: P305 + P351 + P338
• Hazard Classifications: Eye Irrit. 2
• Storage Class Code: 10 - Combustible liquids
• WGK: WGK 2
• Flash Point(F): 208.4 °F - closed cup
• Flash Point(C): 98 °C - closed cup