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Merck
CN

W393713

4-Hydroxy-4-methyl-7-cis-decenoic acid γ-lactone

mixture of isomers, ≥97%, FG

Synonym(s):

4-Methyl-cis-7-decene γ-lactone, 5-(cis-3-Hexenyl)dihydro-5-methyl-2(3H)furanone, Lactone of cis-jasmone, Waxy lactone

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About This Item

Empirical Formula (Hill Notation):
C11H18O2
CAS Number:
70851-61-5
Molecular Weight:
182.26
FEMA Number:
3937
Council of Europe no.:
10061
UNSPSC Code:
12164502
PubChem Substance ID:
329830514
Flavis number:
10.061
EC Number:
274-942-8
NACRES:
NA.21
MDL number:
MFCD01741272
Organoleptic:
caramel; coconut; creamy; dairy; oily; brown; fruity; rich
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens

Key Documents

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SMILES string

CC\C=C/CCC1(C)CCC(=O)O1

InChI

1S/C11H18O2/c1-3-4-5-6-8-11(2)9-7-10(12)13-11/h4-5H,3,6-9H2,1-2H3/b5-4-

InChI key

NIKDJTTZUYNCMM-PLNGDYQASA-N

biological source

synthetic

grade

FG, Halal, Kosher

reg. compliance

EU Regulation 1334/2008 & 872/2012

description

≥95% cis isomer

assay

≥97%

may contain

<0.10% alpha-tocopherol, synthetic as stabilizer

refractive index

n20/D 1.466

density

0.966 g/mL at 25 °C

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

caramel; coconut; creamy; dairy; oily; brown; fruity; rich

Quality Level

300

Application

The rich, creamy, oily notes of this lactone will deliver depth and aftertaste to dairy flavors like milk, cream, butter and fresh cheeses. Those same qualities will enhance the fatty acids in nut flavors like pecan, macadamia, Brazil nut and coconut. Sweet brown flavors will also benefit, especially toffee, caramel, dulce de leche, custard, vanilla, butterscotch and chocolate. On the fruit side, it can be used to expand the lactonic profile of peach, apricot, strawberry and mango.

Biochem/physiol Actions

Odor at 1%
Taste at 5-10ppm

Storage Class

10 - Combustible liquids

wgk

WGK 2

flash_point_f

213.8 °F

flash_point_c

101 °C

Regulatory Information

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Certificates of Analysis (COA)

Lot/Batch Number
MKCG1189
MKBP1216V

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Organoleptic Characteristics of Flavor Materials
Michalski, J.
Perfumer & Flavorist, 39(1), 51-51 (2014)

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