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

analytical standard

Quality Segment

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

SMILES string

CCC1CCC(=O)O1

InChI

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

InChI key

JBFHTYHTHYHCDJ-UHFFFAOYSA-N

General description

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

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.


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pictograms

Exclamation mark

signalword

Warning

hcodes

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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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)
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



Global Trade Item Number

SKUGTIN
68554-1ML04061832759104