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W310311 Sigma-Aldrich

γ-Valerolactone

natural, 95%, FG

Synonym: γ-Methyl-γ-butyrolactone, 4,5-Dihydro-5-methyl-2(3H)-furanone, 4-Hydroxypentanoic acid lactone

  • CAS Number 108-29-2

  • Empirical Formula (Hill Notation) C5H8O2

  • Molecular Weight 100.12

  •  FEMA Number 3103

  •  Beilstein/REAXYS Number 80420

  •  EC Number 203-569-5

  •  Council of Europe no. 757

  •  MDL number MFCD00005400

  •  PubChem Substance ID 329830564

  •  Flavis number 10.013

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Properties

Related Categories Alphabetical Listings, Certified Food Grade Products, Certified Natural Products, E-H, Flavors and Fragrances,
grade   FG
  Kosher
  natural
reg. compliance   EU Regulation 1334/2008 & 178/2002
vapor density   3.45 (vs air)
InChI Key   GAEKPEKOJKCEMS-UHFFFAOYSA-N
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.)
Documentation   see Safety & Documentation for available documents
Organoleptic   cocoa; woody; herbaceous; sweet; warm
food allergen   no known allergens

Description

General description

Natural occurence: Barley, beef, beer, Swiss cheese, coffee, cocoa, mango, milk, mushroom, peach, pork, tea, soy and tomato

γ-Valerolactone has been identified as one of the volatile flavor constituents in mango and honey.

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.

Packaging

1 kg in poly bottle

100, 500 g in poly bottle

Biochem/physiol Actions

Odor at 1%

Taste at 8-15ppm

Safety & Documentation

Safety Information

RIDADR 
NONH for all modes of transport
WGK Germany 
2
RTECS 
LU3580000
Flash Point(F) 
204.8 °F
Flash Point(C) 
96 °C

New Product Offerings
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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