W279609
γ-辛内酯
≥97%, FCC, FG
别名:
γ-辛内酯, 1,4-辛内酯, 4-羟基辛酸
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关于此项目
经验公式（希尔记法）:
C8H14O2
化学文摘社编号:
分子量:
142.20
FEMA Number:
2796
Council of Europe no.:
2274
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
10.022
EC Number:
203-208-1
NACRES:
NA.21
MDL number:
Organoleptic:
coconut; creamy; peach; sweet
Grade:
FG
Fragrance grade
Halal
Kosher
Fragrance grade
Halal
Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
meets purity specifications of JECFA
Food allergen:
no known allergens
产品名称
γ-辛内酯, ≥97%, FCC, FG
SMILES string
CCCCC1CCC(=O)O1
InChI
1S/C8H14O2/c1-2-3-4-7-5-6-8(9)10-7/h7H,2-6H2,1H3
InChI key
IPBFYZQJXZJBFQ-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
FCC
FDA 21 CFR 172.515
assay
≥97%
refractive index
n20/D 1.444 (lit.)
bp
234 °C (lit.)
density
0.981 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
coconut; creamy; peach; sweet
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General description
γ-Octalactone is one of the flavor constituents of peaches, oranges and sweet fortified wines.
存储类别
10 - Combustible liquids
wgk
WGK 1
flash_point_f
235.4 °F - closed cup
flash_point_c
113 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Volatile components of peach.
Jennings WG & Sevenants MR.
Journal of Food Science, 29(6), 796-801 (1964)
Identification of aroma active compounds in orange essence oil using gas chromatography?olfactometry and gas chromatography?mass spectrometry.
Hognadottir A & Rouseff RL.
Journal of Chromatography A, 998(1), 201-211 (2003)
I Cutzach et al.
Journal of agricultural and food chemistry, 47(7), 2837-2846 (1999-12-20)
Sweet fortified wines, traditionally aged under strong oxidation conditions, have a characteristic aroma. An experimental laboratory study investigated the aging of red and white sweet fortified wines under various conditions. The formation of various molecules, previously identified as characteristic of
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