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W310311

Sigma-Aldrich

γ-Valerolactone

natural, ≥95%, FG

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Synonym(s):
γ-Methyl-γ-butyrolactone, 4,5-Dihydro-5-methyl-2(3H)-furanone, 4-Hydroxypentanoic acid lactone
Empirical Formula (Hill Notation):
C5H8O2
CAS Number:
108-29-2
Molecular Weight:
100.12
FEMA Number:
3103
Beilstein:
80420
EC Number:
203-569-5
Council of Europe no.:
757
MDL number:
MFCD00005400
PubChem Substance ID:
329830564
Flavis number:
10.013
NACRES:
NA.21

grade

FG
Kosher
natural

Quality Level

300

reg. compliance

EU Regulation 1334/2008 & 178/2002

vapor density

3.45 (vs air)

Assay

≥95%

refractive index

n20/D 1.432 (lit.)

bp

207-208 °C (lit.)
82-85 °C/10 mmHg (lit.)

mp

−31 °C (lit.)

density

1.05 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

cocoa; herbaceous; woody; sweet; warm

SMILES string

CC1CCC(=O)O1

InChI

1S/C5H8O2/c1-4-2-3-5(6)7-4/h4H,2-3H2,1H3

InChI key

GAEKPEKOJKCEMS-UHFFFAOYSA-N

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This Item
W310301V40340951
γ-Valerolactone natural, ≥95%, FG

Sigma-Aldrich

W310311

γ-Valerolactone

γ-Valerolactone ≥99%, FCC, FG

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W310301

γ-Valerolactone

γ-Valerolactone ReagentPlus®, 99%

Sigma-Aldrich

V403

γ-Valerolactone

γ-Valerolactone analytical standard

Supelco

40951

γ-Valerolactone

vapor density

3.45 (vs air)

vapor density

3.45 (vs air)

vapor density

3.45 (vs air)

vapor density

3.45 (vs air)

assay

≥95%

assay

≥99%

assay

99%

assay

≥98.5% (GC)

refractive index

n20/D 1.432 (lit.)

refractive index

n20/D 1.432 (lit.)

refractive index

n20/D 1.432 (lit.)

refractive index

n20/D 1.430-1.435, n20/D 1.432 (lit.)

bp

207-208 °C (lit.), 82-85 °C/10 mmHg (lit.)

bp

207-208 °C (lit.), 82-85 °C/10 mmHg (lit.)

bp

207-208 °C (lit.), 82-85 °C/10 mmHg (lit.)

bp

207-208 °C (lit.), 82-85 °C/10 mmHg (lit.)

mp

−31 °C (lit.)

mp

−31 °C (lit.)

mp

−31 °C (lit.)

mp

−31 °C (lit.)

General description

γ-Valerolactone has been identified as one of the volatile flavor constituents in mango and honey.
Natural occurence: Barley, beef, beer, Swiss cheese, coffee, cocoa, mango, milk, mushroom, peach, pork, tea, soy and tomato

Application

The sweet, creamy notes of this lactone will enhance coconut, vanilla, caramel, toffee, milk chocolate, and the sweeter dairy flavors like cajeta, milk and whipped cream. Dried fruit flavors like date and fig, and nut flavors like almond and peanut butter are also good destinations for this material.

Biochem/physiol Actions

Odor at 1%
Taste at 8-15ppm

Pictograms

Exclamation mark
GHS07

Signal Word

Warning

Hazard Statements

H315 - H319

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2

Storage Class Code

10 - Combustible liquids

WGK

WGK 1

Flash Point(F)

204.8 °F - closed cup

Flash Point(C)

96 °C - closed cup

Certificates of Analysis (COA)

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Organoleptic Characteristics of Flavor Materials
Michalski, J.
Perfumer & Flavorist, 39(5), 54-54 (2014)
Importance of some lactones and 2, 5-dimethyl-4-hydroxy-3 (2H)-furanone to mango (Mangifera indica L.) aroma.
Wilson III CW, et al.
Journal of Agricultural and Food Chemistry, 38(7), 1556-1559 (1990)
Reactive extraction of levulinate esters and conversion to γ-valerolactone for production of liquid fuels.
Elif I Gürbüz et al.
ChemSusChem, 4(3), 357-361 (2011-03-12)
S A Leonovich
Experimental & applied acarology, 32(1-2), 89-102 (2004-05-14)
Extract of steer wool odor was found to excite olfactory receptor(s) in a wall-pore olfactory sensillum on the distal knoll of the Haller's organ. Three active volatile compounds were revealed in this odor by gas chromatography. Electrophysiological experiments revealed two
A Vakalopoulos et al.
Organic letters, 3(2), 177-180 (2001-06-30)
[figure: see text] A new rearrangement of functionalized methoxy glycosides and a regioselective as well as stereoselective intramolecular Michael addition giving delta-valerolactones and C-glycosides are described. Applications to the synthesis of marine natural products are reported. Chemoselective deprotection of benzylated
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