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W255611 Sigma-Aldrich

γ-Hexalactone

natural, 97%, FG

Synonym: γ-Caprolactone, γ-Ethyl-γ-butyrolactone

  • CAS Number 695-06-7

  • Empirical Formula (Hill Notation) C6H10O2

  • Molecular Weight 114.14

  •  FEMA Number 2556

  •  Beilstein/REAXYS Number 6114822

  •  EC Number 211-778-8

  •  Council of Europe no. 2254

  •  MDL number MFCD00005401

  •  PubChem Substance ID 329830439

  •  Flavis number 10.021

  •  NACRES NA.21

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Properties

Related Categories Alphabetical Listings, Certified Food Grade Products, Certified Natural Products, E-H, Flavors and Fragrances,
Quality Level   400
grade   FG
  Kosher
  natural
reg. compliance   EU Regulation 1334/2008 & 178/2002
  FDA 21 CFR 117
assay   97%
refractive index   n20/D 1.439 (lit.)
bp   219 °C (lit.)
density   1.023 g/mL at 25 °C (lit.)
Documentation   see Safety & Documentation for available documents
Organoleptic   creamy; herbaceous; sweet
food allergen   no known allergens
SMILES string   CCC1CCC(=O)O1
InChI   1S/C6H10O2/c1-2-5-3-4-6(7)8-5/h5H,2-4H2,1H3
InChI key   JBFHTYHTHYHCDJ-UHFFFAOYSA-N

Description

General description

Natural Occurrence: Apricot, peach, mango, butter, cheees, milk, pawpaw, quince, papaya, raspberry, tea

γ-Hexalactone is one the key volatile aroma compounds of peaches. It is also found in pawpaw fruit.

Application

This chemical will deepen the fatty notes of nut flavors, especially pecan, macadamia, brazil nut, hazel nut and coconut It will add richness at low levels in fat flavors and replacers like tallow, milk fat and lard. Like other lactones, it will be useful in dairy flavors like cream, milk and cheese, and sweet brown flavors, especially caramel, toffee, vanilla and chocolate.

Packaging

100, 500 g in poly bottle

Biochem/physiol Actions

Taste at 5-10ppm

Safety & Documentation

Safety Information

Symbol 
GHS07  GHS07
Signal word 
Warning
Hazard statements 
Precautionary statements 
RIDADR 
NONH for all modes of transport
WGK Germany 
WGK 2
RTECS 
LU4220000
Flash Point(F) 
208.4 °F - closed cup
Flash Point(C) 
98 °C - closed cup
Protocols & Articles

Articles

Securing a Traceable Supply Chain for Food Grade Flavor Ingredients

Introduction Defining "Food Grade" Understanding "Food Grade" Versus "Industrial Grade" Top Questions to Ask a Flavor & Fragrances Supplier The Sigma-Aldrich Approach
Dr. Luke Grocholl
Quality Assurance Supervisor, Sigma-Aldrich Flavors & Fragrances
Keywords: Food & Beverage, Food Safety, Solvents

The Complex Regulatory Landscape for Natural Flavor Ingredients

Introduction The Regulatory Landscape US and EU Definitions of Natural Regional Regulatory Variations The Example of Vanillin The Case for Standardization
Mr. Michael Sabisch1, Mr. David Smith2

1Senior Quality Assurance Specialist
2International Sales Coordinator, Sigma-Aldrich Flavors & Fragrances
Keywords: Fermentation, Food Safety, Oxidations

Understanding the Complexities of Kosher Ingredients

Introduction What is Kosher Product Considerations for Kosher Certification Kosher's Added Benefit to the Food Industry Sigma-Aldrich's Kosher Experience and Offering
Dr. Luke Grocholl1, Rabbi Gershon Segal

1Dr. Luke Grocholl, Quality Assurance Supervisor, Sigma-Aldrich Flavors & Fragrances
Keywords: Fermentation, Food & Beverage, Safety industry

Related Content

Flavors and Fragrances Quality and Regulatory

From a comprehensive vendor approval process, to the testing of raw material at receipt as well as when product is ready to be shipped; we prove our dedication to supply chain transparency, every day.
Keywords: Allergens, Food Safety, Solvents

Peer-Reviewed Papers
15

References

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