W255611
γ-己内酯
natural, 97%, FG
别名:
γ-己内酯, γ-乙基-γ-丁内酯
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关于此项目
经验公式（希尔记法）:
C6H10O2
化学文摘社编号:
分子量:
114.14
FEMA Number:
2556
Council of Europe no.:
2254
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
10.021
EC Number:
211-778-8
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
6114822
Organoleptic:
creamy; herbaceous; sweet
Grade:
FG, Kosher, natural
Food allergen:
no known allergens
grade
FG, Kosher, natural
reg. compliance
EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 117
assay
97%
greener alternative product characteristics
Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.
sustainability
Greener Alternative Product
refractive index
n20/D 1.439 (lit.)
bp
219 °C (lit.)
density
1.023 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
greener alternative category
organoleptic
creamy; herbaceous; sweet
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 one the key volatile aroma compounds of peaches. It is also found in pawpaw fruit.
Natural Occurrence: Apricot, peach, mango, butter, cheees, milk, pawpaw, quince, papaya, raspberry, tea
We are committed to bringing you greener alternative products, which adhere to one or more of The 12 Principles of Greener Chemistry. This product is Biobased and thus aligns with "Less Hazardous Chemical Syntheses" and "Use of Renewable Feedstocks".
Application
This chemical will deepen the fatty notes of nut flavors, especially pecan, macadamia, brazil nut, hazel nut and coconut It will add richness at low levels in fat flavors and replacers like tallow, milk fat and lard. Like other lactones, it will be useful in dairy flavors like cream, milk and cheese, and sweet brown flavors, especially caramel, toffee, vanilla and chocolate.
Biochem/physiol Actions
Taste at 5-10ppm
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signalword
Warning
hcodes
pcodes
Hazard Classifications
Eye Irrit. 2
存储类别
10 - Combustible liquids
wgk
WGK 2
flash_point_f
208.4 °F - closed cup
flash_point_c
98 °C - closed cup
Evaluation of headspace volatiles and sensory characteristics of ripe pawpaws (Asimina triloba) from selected cultivars
McGrath MJ & Karahadian C.
Food Chemistry, 51(3), 255-262 (1994)
Identification of key odor volatile compounds in the essential oil of nine peach accessions.
Eduardo I, et al.
Journal of the Science of Food and Agriculture, 90(7), 1146-1154 (2010)
Judith Michalski et al.
Perfumer & Flavorist, 39(2), 48-49 (2014)
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| W255611-100G-K | 04061838115430 |
| W255611-SAMPLE-K | 04061834355380 |
| W255611-500G-K | 04061834404392 |