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Merck
CN

W236004

γ-Decalactone

≥98%, FG, FCC

Synonym(s):

γ-Decanolactone, 4-Hydroxydecanoic acid γ-lactone

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About This Item

Empirical Formula (Hill Notation):
C10H18O2
CAS Number:
706-14-9
Molecular Weight:
170.25
FEMA Number:
2360
Council of Europe no.:
2230
UNSPSC Code:
12164502
PubChem Substance ID:
24901012
Flavis number:
10.017
EC Number:
211-892-8
NACRES:
NA.21
MDL number:
MFCD00005404
Organoleptic:
creamy; fruity; peach; sweet
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens

Key Documents

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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

biological source

synthetic

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%

Quality Level

300, 400

Gene Information

human ... CYP1A2(1544)

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

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Related Categories

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

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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Certificates of Analysis (COA)

Lot/Batch Number
SHBR4960
SHBP7687
SHBN7336
SHBM3414
SHBL1699

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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)
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)
Hirotoshi Tamura et al.
Journal of agricultural and food chemistry, 53(13), 5397-5401 (2005-06-23)
Authenticity assessment of gamma-decalactone (1) and delta-decalactone (2) from peach (Prunus persica var. persica), apricot (Prunus armeniaca), and nectarine (Prunus persica var. nectarina) was performed using gas chromatography-isotope ratio mass spectrometry (GC-IRMS) in the combustion (C) and pyrolysis (P) mode.
E Escamilla García et al.
Journal of applied microbiology, 103(5), 1508-1515 (2007-10-24)
To detect rate-limiting steps in the production of lactones by studying the combined effect of pH and aeration on their accumulation. A Doehlert experimental design was chosen to evaluate the accumulation of four lactones in the pH (3.5-7.3) and K(L)a
Mohamed Alchihab et al.
Journal of industrial microbiology & biotechnology, 37(2), 167-172 (2009-11-11)
During the biotransformation of castor oil into gamma-decalactone, R. aurantiaca produced both the lactone form and its precursor (4-hydroxydecanoic acid). After six days of culture, a maximum yield of gamma-decalactone of 6.5 g/l was obtained. The parameters of gamma-decalactone adsorption
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