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Key Documents

W279609

Sigma-Aldrich

γ-Octalactone

≥97%, FCC, FG

Synonym(s):

γ-Octanoic lactone, 4-Hydroxy octanoic acid, Octano-1,4-lactone

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About This Item

Empirical Formula (Hill Notation):
C8H14O2
CAS Number:
Molecular Weight:
142.20
FEMA Number:
2796
EC Number:
Council of Europe no.:
2274
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
10.022
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 172.515

Assay

≥97%

refractive index

n20/D 1.444 (lit.)

bp

234 °C (lit.)

density

0.981 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; peach; sweet

SMILES string

CCCCC1CCC(=O)O1

InChI

1S/C8H14O2/c1-2-3-4-7-5-6-8(9)10-7/h7H,2-6H2,1H3

InChI key

IPBFYZQJXZJBFQ-UHFFFAOYSA-N

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General description

γ-Octalactone is one of the flavor constituents of peaches, oranges and sweet fortified wines.

Storage Class Code

10 - Combustible liquids

WGK

WGK 1

Flash Point(F)

235.4 °F - closed cup

Flash Point(C)

113 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Identification of aroma active compounds in orange essence oil using gas chromatography?olfactometry and gas chromatography?mass spectrometry.
Hognadottir A & Rouseff RL.
Journal of Chromatography A, 998(1), 201-211 (2003)
Volatile components of peach.
Jennings WG & Sevenants MR.
Journal of Food Science, 29(6), 796-801 (1964)
I Cutzach et al.
Journal of agricultural and food chemistry, 47(7), 2837-2846 (1999-12-20)
Sweet fortified wines, traditionally aged under strong oxidation conditions, have a characteristic aroma. An experimental laboratory study investigated the aging of red and white sweet fortified wines under various conditions. The formation of various molecules, previously identified as characteristic of

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