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Merck
CN

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:
695-06-7
Molecular Weight:
114.14
UNSPSC Code:
85151701
NACRES:
NA.24
PubChem Substance ID:
329760977
EC Number:
211-778-8
Beilstein/REAXYS Number:
6114822
MDL number:
MFCD00005401

Key Documents

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Product Name

γ-Hexalactone, analytical standard

InChI key

JBFHTYHTHYHCDJ-UHFFFAOYSA-N

InChI

1S/C6H10O2/c1-2-5-3-4-6(7)8-5/h5H,2-4H2,1H3

SMILES string

CCC1CCC(=O)O1

grade

analytical standard

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

Quality Level

100

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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.

General description

γ-Hexalactone is a volatile flavoring compound largely present in food and beverage products, fruits, vegetables, etc.

pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H319

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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Certificates of Analysis (COA)

Lot/Batch Number
BCCM1040
BCCK2443
BCCJ1232
BCCF7678
BCCC3053

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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
Characterization of Potent Aroma Compounds of Cape Gooseberry (Physalis Peruviana L.) Fruits Grown in Antalya Through the Determination of Odor Activity Values
Yilmaztekin, Murat
International journal of food properties, 17, 469-480 (2013)
Carlo Bicchi et al.
Journal of chromatography. A, 1212(1-2), 114-123 (2008-10-31)
The analysis of complex real-world samples of vegetable origin requires rapid and accurate routine methods, enabling laboratories to increase sample throughput and productivity while reducing analysis costs. This study examines shortening enantioselective-GC (ES-GC) analysis time following the approaches used in
View All Related Papers

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