W393713
4-Hydroxy-4-methyl-7-cis-decenoic acid γ-lactone
mixture of isomers, ≥97%, FG
别名:
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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关于此项目
经验公式（希尔记法）:
C11H18O2
化学文摘社编号:
分子量:
182.26
FEMA Number:
3937
Council of Europe no.:
10061
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
10.061
EC Number:
274-942-8
NACRES:
NA.21
MDL number:
Organoleptic:
caramel; coconut; creamy; dairy; oily; brown; fruity; rich
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens
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
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
存储类别
10 - Combustible liquids
wgk
WGK 2
flash_point_f
213.8 °F
flash_point_c
101 °C
法规信息
新产品
此项目有
Organoleptic Characteristics of Flavor Materials
Michalski, J.
Perfumer & Flavorist, 39(1), 51-51 (2014)
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