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Key Documents

W236101

Sigma-Aldrich

δ-Decalactone

≥98%, FCC, FG

Synonym(s):

(±)-5-Decanolide, δ-Decanolactone, (±)-δ-Pentyl-δ-valerolactone, (±)-6-Pentyltetrahydro-2H-pyran-2-one, 5-Hydroxydecanoic acid δ-lactone

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About This Item

Empirical Formula (Hill Notation):
C10H18O2
CAS Number:
Molecular Weight:
170.25
FEMA Number:
2361
Beilstein:
117520
EC Number:
Council of Europe no.:
621
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
10.007
NACRES:
NA.21

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 1.458 (lit.)

bp

117-120 °C/0.02 mmHg (lit.)

mp

−27 °C (lit.)

density

0.954 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

coconut; creamy; fatty; milk; peach; sweet

SMILES string

CCCCCC1CCCC(=O)O1

InChI

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

InChI key

GHBSPIPJMLAMEP-UHFFFAOYSA-N

Gene Information

human ... CYP1A2(1544)

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General description

δ-Decalactone is the main flavor compound found in nonfat dry milk, evaporated and dried whole milk. It is also reported to be responsible for the coconut-like off-flavor in fat-containing dairy products.

Other Notes

Natural occurrence: Sherry, white wine, mango, cassava, loganberry and fresh plum.

Storage Class Code

10 - Combustible liquids

WGK

WGK 2

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Mosciano, G.
Perfumer & Flavorist, 21, 51-51 (2002)
The Coconut-Like Flavor Defect of Milk Fat. II. Demonstration of ?-Decalactone in Dried Cream, Dry Whole Milk, and Evaporated Milk1.
Keeney PG & Patton S.
The Journal of Dairy Research, 39(8), 1114-1119 (1956)
Aroma-active components of nonfat dry milk
Karagul-Yuceer Y, et al.
Journal of Agricultural and Food Chemistry, 49(6), 2948-2953 (2001)
Gas Chromatographic Analysis of Flavor in Processed Milks1, 2.
Patton S.
The Journal of Dairy Research, 44(2), 207-214 (1961)
Pascal Fuchsmann et al.
Journal of chromatography. A, 1601, 60-70 (2019-06-11)
Headspace in-tube extraction (HS-ITEX) and solid phase microextraction (HS-SPME) sampling, followed by gas chromatography-mass spectrometry (GC-MS), are widely used to analyze volatile compounds in various food matrices. While the extraction efficiency of volatile compounds from foodstuffs is crucial for obtaining

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