68554
γ-Hexalactone
analytical standard
Synonym(s):
γ-Caprolactone, γ-Ethyl-γ-butyrolactone
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About This Item
Empirical Formula (Hill Notation):
C6H10O2
CAS Number:
Molecular Weight:
114.14
UNSPSC Code:
85151701
NACRES:
NA.24
PubChem Substance ID:
EC Number:
211-778-8
Beilstein/REAXYS Number:
6114822
MDL number:
grade
analytical standard
Quality Segment
assay
≥99.0% (GC)
shelf life
limited shelf life, expiry date on the label
refractive index
n20/D 1.437-1.441, n20/D 1.439 (lit.)
bp
219 °C (lit.)
density
1.023 g/mL at 25 °C (lit.)
application(s)
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
format
neat
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
General description
γ-Hexalactone is a volatile flavoring compound largely present in food and beverage products, fruits, vegetables, etc.
Application
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.
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signalword
Warning
hcodes
pcodes
Hazard Classifications
Eye Irrit. 2
Storage Class
10 - Combustible liquids
wgk
WGK 2
flash_point_f
208.4 °F - closed cup
flash_point_c
98 °C - closed cup
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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
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
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
Global Trade Item Number
| SKU | GTIN |
|---|---|
| 68554-1ML | 04061832759104 |