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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:
2721-22-4
Molecular Weight:
226.36
FEMA Number:
3590
Council of Europe no.:
2196
UNSPSC Code:
12164502
PubChem Substance ID:
24901800
Flavis number:
10.016
EC Number:
220-334-2
NACRES:
NA.21
MDL number:
MFCD00059809
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

Key Documents

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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

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

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

Quality Level

300, 400

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Related Categories

General description

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

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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Certificates of Analysis (COA)

Lot/Batch Number
SHBT1271
SHBT0013
SHBQ6335
SHBR0008
SHBQ2841

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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)
Isolation and identification of headspace volatiles formed in heated butter.
Lee SR, et al.
Journal of Agricultural and Food Chemistry, 39(11), 1972-1975 (1991)

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