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W236012

Sigma-Aldrich

(+)-γ-Decalactone

natural, ≥97%, FG

Synonym(s):
(+)-gamma-Decalone
CAS Number:
FEMA Number:
2360
EC Number:
Council of Europe no.:
2230c
MDL number:
PubChem Substance ID:
Flavis number:
10.017
NACRES:
NA.21

Quality Level

grade

FG
Halal
Kosher
natural

Agency/Method

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117

assay

≥97%

optical activity

[α]24/D +34°, neat

refractive index

n20/D 1.449

bp

281 °C

density

0.952 g/mL at 25 °C

Documentation

see Safety & Documentation for available documents

Featured Industry

Flavors and Fragrances

Organoleptic

creamy; fruity; peach; sweet

food allergen

no known allergens

fragrance allergen

no known allergens

SMILES string

CCCCCC[C@@H]1CCC(=O)O1

InChI

1S/C10H18O2/c1-2-3-4-5-6-9-7-8-10(11)12-9/h9H,2-8H2,1H3/t9-/m1/s1

InChI key

IFYYFLINQYPWGJ-SECBINFHSA-N

Related Categories

General description

(+)-γ-Decalactone, the main volatile aroma compound found in peaches, can be used as a flavoring agent in the food industry due to its distinct peach odor. It is also found in strawberries and apricots.

Packaging

25, 100 g in glass bottle
1 kg in glass bottle

Storage Class Code

10 - Combustible liquids

WGK

WGK 1

Flash Point(F)

276.8 °F - closed cup

Flash Point(C)

136 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

Aroma characterization of various apricot varieties using headspace?solid phase microextraction combined with gas chromatography?mass spectrometry and gas chromatography?olfactometry.
Guillot S, et al.
Food Chemistry, 96(1), 147-155 (2006)
Microbial production of flavors for the food industry. A case study on the production of gamma-decalactone, the key compound of peach flavor, by the yeasts Sporidiobolus sp
Dufosse L, et al.
Food Science and Biotechnology, 11(2), 192-202 (2002)
Gilles Feron et al.
Canadian journal of microbiology, 53(6), 738-749 (2007-08-02)
The sensitivity of Sporidiobolus ruinenii yeast to the use of reducing agents, reflected in changes in the oxidoreduction potential at pH 7 (Eh7) environment, ricinoleic acid methyl ester catabolism, gamma-decalactone synthesis, cofactor level, beta-oxidation activity, and ultrastructure of the cell...
Analysis of strawberry flavour?discrimination of aroma types by quantification of volatile compounds.
Ulrich D, et al.
European Food Research and Technology, 205(3), 218-223 (1997)

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