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Documenti fondamentali

W236012

Sigma-Aldrich

(+)-γ-Decalactone

greener alternative

natural, ≥97%, FG

Sinonimo/i:

(+)-gamma-Decalone

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About This Item

Numero CAS:
Numero FEMA:
2360
Numero CE:
N° CoE:
2230c
Numero MDL:
Codice UNSPSC:
12164502
ID PubChem:
Numero Flavis:
10.017
NACRES:
NA.21

Grado

FG
Fragrance grade
Halal
Kosher
natural

Livello qualitativo

agenzia

follows IFRA guidelines
meets purity specifications of JECFA

Conformità normativa

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117

Saggio

≥97%

Attività ottica

[α]24/D +34°, neat

Caratteristiche più verdi

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

Indice di rifrazione

n20/D 1.449

P. ebollizione

281 °C

Densità

0.952 g/mL at 25 °C

applicazioni

flavors and fragrances

Documentazione

see Safety & Documentation for available documents

Allergene alimentare

no known allergens

Allergene in fragranze

no known allergens

Categoria alternativa più verde

Organolettico

creamy; fruity; peach; sweet

Stringa SMILE

CCCCCC[C@@H]1CCC(=O)O1

InChI

1S/C10H18O2/c1-2-3-4-5-6-9-7-8-10(11)12-9/h9H,2-8H2,1H3/t9-/m1/s1
IFYYFLINQYPWGJ-SECBINFHSA-N

Descrizione generale

(+)-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.
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Applicazioni


  • Decoding the Effect of Running on Flavor Perception Changes during Consumption of Sports Drinks.: Pu et al. investigate how physical activity affects flavor perception, particularly focusing on sports drinks. The study includes (+)-γ-Decalactone as a compound of interest due to its impact on flavor modulation during and after exercise (Pu et al., 2024).

  • Analysis of volatile organic compounds in Korean-bred strawberries: insights for improving fruit flavor.: Jee et al. analyze volatile organic compounds in strawberries, identifying key compounds such as (+)-γ-Decalactone that contribute to fruit flavor. This research provides valuable insights for the enhancement of fruit taste in breeding programs (Jee et al., 2024).

  • (R)-(+)-γ-Decalactone is Conserved in North America as a Pheromone Component of Osmoderma eremicola (Coleoptera: Scarabaeidae) and a Kairomone of Elater abruptus (Coleoptera: Elateridae).: Steffek et al. examine the role of (+)-γ-Decalactone as a pheromone and kairomone in specific beetle species, highlighting its ecological and biochemical significance (Steffek et al., 2024).

Codice della classe di stoccaggio

10 - Combustible liquids

Classe di pericolosità dell'acqua (WGK)

WGK 1

Punto d’infiammabilità (°F)

276.8 °F - closed cup

Punto d’infiammabilità (°C)

136 °C - closed cup

Dispositivi di protezione individuale

Eyeshields, Gloves, type ABEK (EN14387) respirator filter


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Slide 1 of 7

1 of 7

Microbial production of flavors for the food industry. A case study on the production of gamma-decalactone, the key compound of peach flavor, by the yeasts Sporidiobolus sp
Dufosse L, et al.
Food Science and Biotechnology, 11(2), 192-202 (2002)
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)
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)
Gilles Feron et al.
Canadian journal of microbiology, 53(6), 738-749 (2007-08-02)
The sensitivity of Sporidiobolus ruinenii yeast to the use of reducing agents, reflected in changes in the oxidoreduction potential at pH 7 (Eh7) environment, ricinoleic acid methyl ester catabolism, gamma-decalactone synthesis, cofactor level, beta-oxidation activity, and ultrastructure of the cell

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