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W236004

Sigma-Aldrich

γ-Decalactone

≥98%, FCC, FG

Synonym(s):
γ-Decanolactone, 4-Hydroxydecanoic acid γ-lactone
Empirical Formula (Hill Notation):
C10H18O2
CAS Number:
Molecular Weight:
170.25
FEMA Number:
2360
EC Number:
Council of Europe no.:
2230
MDL number:
PubChem Substance ID:
Flavis number:
10.017

biological source

synthetic

Quality Level

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 117
FDA 21 CFR 172.515

Assay

≥98%

refractive index

n20/D 1.449 (lit.)

bp

281 °C

density

0.948 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

creamy; fruity; peach; sweet

SMILES string

CCCCCCC1CCC(=O)O1

InChI

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

InChI key

IFYYFLINQYPWGJ-UHFFFAOYSA-N

Gene Information

human ... CYP1A2(1544)

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This Item
W23601293738W279609
γ-Decalactone ≥98%, FCC, FG

Sigma-Aldrich

W236004

γ-Decalactone

(+)-γ-Decalactone natural, ≥97%, FG

Sigma-Aldrich

W236012

(+)-γ-Decalactone

γ-Decalactone analytical standard

Supelco

93738

γ-Decalactone

γ-Octalactone ≥97%, FCC, FG

Sigma-Aldrich

W279609

γ-Octalactone

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher, natural

grade

analytical standard

grade

FG, Fragrance grade, Halal, Kosher

agency

follows IFRA guidelines, meets purity specifications of JECFA

agency

follows IFRA guidelines, meets purity specifications of JECFA

agency

-

agency

follows IFRA guidelines, meets purity specifications of JECFA

assay

≥98%

assay

≥97%

assay

≥98.0% (GC)

assay

≥97%

refractive index

n20/D 1.449 (lit.)

refractive index

n20/D 1.449

refractive index

n20/D 1.447-1.451, n20/D 1.449 (lit.)

refractive index

n20/D 1.444 (lit.)

bp

281 °C

bp

281 °C

bp

-

bp

234 °C (lit.)

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.

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

Certificates of Analysis (COA)

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T1503
Product Number
-
25G
Pack Size/Quantity

Additional examples:

705578-5MG-PW

PL860-CGA/SHF-1EA

MMYOMAG-74K-13

1000309185

enter as 1.000309185)

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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)
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)
Mohamed Alchihab et al.
Journal of industrial microbiology & biotechnology, 37(2), 167-172 (2009-11-11)
During the biotransformation of castor oil into gamma-decalactone, R. aurantiaca produced both the lactone form and its precursor (4-hydroxydecanoic acid). After six days of culture, a maximum yield of gamma-decalactone of 6.5 g/l was obtained. The parameters of gamma-decalactone adsorption
Hirotoshi Tamura et al.
Journal of agricultural and food chemistry, 53(13), 5397-5401 (2005-06-23)
Authenticity assessment of gamma-decalactone (1) and delta-decalactone (2) from peach (Prunus persica var. persica), apricot (Prunus armeniaca), and nectarine (Prunus persica var. nectarina) was performed using gas chromatography-isotope ratio mass spectrometry (GC-IRMS) in the combustion (C) and pyrolysis (P) mode.
E Escamilla García et al.
Journal of applied microbiology, 103(5), 1508-1515 (2007-10-24)
To detect rate-limiting steps in the production of lactones by studying the combined effect of pH and aeration on their accumulation. A Doehlert experimental design was chosen to evaluate the accumulation of four lactones in the pH (3.5-7.3) and K(L)a

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