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Merck
CN

W359009

δ-Tetradecalactone

98%, FG

Synonym(s):

δ-Tetradecane lactone, Tetrahydro-6-nonyl-2H-pyran-2-one

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About This Item

Empirical Formula (Hill Notation):
C14H26O2
CAS Number:
Molecular Weight:
226.36
FEMA Number:
3590
Council of Europe no.:
2196
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
10.016
EC Number:
220-334-2
NACRES:
NA.21
MDL number:
Organoleptic:
creamy; dairy; fatty; oily; waxy; sweet
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
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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

assay

98%

refractive index

n20/D 1.461 (lit.)

bp

130-135 °C/5 mmHg (lit.)

density

0.935 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; dairy; fatty; oily; waxy; sweet

SMILES string

CCCCCCCCCC1CCCC(=O)O1

InChI

1S/C14H26O2/c1-2-3-4-5-6-7-8-10-13-11-9-12-14(15)16-13/h13H,2-12H2,1H3

InChI key

SKQYTJLYRIFFCO-UHFFFAOYSA-N

General description

δ-Tetradecalactone is a flavoring substance that is reported to occur in ovine fat, beef fat, heated butter and cheddar cheese.


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Storage Class

10 - Combustible liquids

wgk

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves



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Comparison of Methods for the Analysis of Higher Boiling Flavor Compounds in Cheddar Cheese1.
Dunn HC & Lindsay RC.
Journal of Dairy Science, 68(11), 2853-2858 (1985)
Analysis of Volatile Compounds in Beef Fat by Dynamic?Headspace Solid?Phase Microextraction Combined with Gas Chromatography?Mass Spectrometry.
Watanabe A, et al.
Journal of Food Science, 73(5) (2008)
Direct sampling capillary GLC analysis of flavor volatiles from ovine fat.
Suzuki J & Bailey ME.
Journal of Agricultural and Food Chemistry, 33(3), 343-347 (1985)



Global Trade Item Number

SKUGTIN
W359009-1KG-K04061837807572
W359009-5KG-K04061837807589
W359009-100G-K04061837807565
W359009-SAMPLE-K04061837536977