gamma-dodecalactone

dodecano-1,4-lactone

CAS: 2305-05-7 C12 H22 O2 MW: 198.30574000 fruity fruity

Identification

Namegamma-dodecalactone
IUPAC5-octyloxolan-2-one
CAS Number2305-05-7
EINECS218-971-6
FDA UNIIYX9N4581LU
Molecular FormulaC12 H22 O2
Molecular Weight198.30574000
MDL NumberMFCD00036499
Nikkaji NumberJ35.151B
Beilstein0126680
CoE Number2240
XlogP33.80 (est)

Regulatory

JECFA Food Flavoring235 gamma-dodecalactone
DG SANTE Food Flavourings10.019 dodecano-1,4-lactone
FEMA Number2400
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)2305-05-7 ; GAMMA-DODECALACTONE
FDA RegulationFDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION

Physical Properties

Appearance colorless to pale yellow clear oily liquid (est)
Assay 97.00 to 100.00
Food Chemicals Codex Listed Yes
Specific Gravity 0.93300 to 0.93800 @ 25.00 °C.
Pounds per Gallon - (est). 7.763 to 7.805
Refractive Index 1.45100 to 1.45600 @ 20.00 °C.
Melting Point 17.00 to 18.00 °C. @ 760.00 mm Hg
Boiling Point 130.00 to 132.00 °C. @ 1.50 mm Hg, 140.00 to 145.00 °C. @ 5.00 mm Hg
Acid Value 1.00 max. KOH/g
Vapor Pressure 0.002000 mmHg @ 25.00 °C. (est)
Flash Point > 230.00 °F. TCC ( > 110.00 °C. )
logP (o/w) 3.470 (est)
Shelf Life 12.00 month(s) or longer if stored properly.
Storage store in cool, dry place in tightly sealed containers, protected from heat and light.
Soluble in alcohol
Insoluble in water

Cosmetic Information

CosIngcosmetic data
Cosmetic Usesperfuming agents

Organoleptic Properties

Odor Strength medium
Substantivity 400 hour(s) at 100.00 %
Odor Description
at 100.00 %.
A waxy, fatty, sweet aroma with green rind-like undertones
Sweet, fruity, musky, peach, pear
fruity-peach, creamy, sweet
characteristic
Odor sample from CA Aromatics Company Inc.
Taste Description
fruity fatty creamy buttery peach
creamy
fruity fatty creamy buttery peach

Safety Information

Preferred SDSView
European informationMost important hazard(s):
Human Experience12 % solution: no irritation or sensitization.
Oral/Parenteral Toxicityoral-rat LD50 > 5000 mg/kg
Dermal Toxicityskin-rabbit LD50 > 5000 mg/kg
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categoryflavor and fragrance agents
RIFM Fragrance Material Safety AssessmentSearch
Recommendation for gamma-dodecalactone usage levels up to12.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU)190.00 (μg/capita/day)
baked goods-
beverages(nonalcoholic)-
beverages(alcoholic)-
breakfast cereal-
cheese-
chewing gum-
condiments / relishes-
confectionery froastings-
egg products-
fats / oils-
fish products-
frozen dairy-
fruit ices-
gelatins / puddings-
granulated sugar-
gravies-
hard candy-
imitation dairy-
instant coffee / tea-
jams / jellies-
meat products-
milk products-
nut products-
other grains-
poultry-
processed fruits-
processed vegetables-
reconstituted vegetables-
seasonings / flavors-
snack foods-
soft candy-
soups-
sugar substitutes-
sweet sauces-

ACS International GmbH

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Natural Advantage

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O'Laughlin Industries Inc.

Manufacturer of chemicals and ingredients used in flavors, fragrances, food, beverages and cosmetics

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For over 25 years

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Potential Uses

FR apricot FR butter FR coconut FR mango FR papaya FR peach FR strawberry

Natural Occurrence

bilberry fruit juice butter PMC coconut narcissus absolute @ 0.53% Data osmanthus absolute @ 0.21% Data peach fruit plum fruit plumcot fruit PMC strawberry wild strawberry fruit

Synonyms

dihydro-5-octyl furan-2(3H)-one dihydro-5-octyl-2(3H)-furanone dihydro-5-octylfuran-2(3H)-one gamma- dodecalactona natural gamma dodecalactone gamma- dodecalactone FCC dodecalactone gamma dodecalactone gamma naturel gamma- dodecalactone natural dodecano-1,4-lactone 4- dodecanolide dodecanolide-1,4 furan-2-one, dihydro-5-octyl- 2(3H)- furanone, dihydro-5-octyl- 4- hydroxy-4-octylbutanoic acid lactone 4- hydroxydodecanoic acid gamma-lactone 4- hydroxydodecanoic acid lactone 4- octyl butan-4-olide 5- octyl-3,4,5-trihydrofuran-2-one 4-N- octyl-4-hydroxybutanoic acid lactone 5- octyl-dihydro-furan-2-one gamma- octyl-gamma-butyrolactone 5- octyl-tetrahydro-furan-2-one 4- octylbutan-4-olide 5- octyldihydrofuran-2(3H)-one 5- octyloxolan-2-one PubMed: Increased production of γ-lactones from hydroxy fatty acids by whole Waltomyces lipofer cells induced with oleic acid. PubMed: New biotransformation process for production of the fragrant compound γ-dodecalactone from 10-hydroxystearate by permeabilized Waltomyces lipofer cells. PubMed: Purification and characterization of antifungal δ-dodecalactone from Lactobacillus plantarum AF1 isolated from kimchi. PubMed: Structure and functions of gamma-dodecalactone isolated from Antrodia camphorata for NK cell activation. PubMed: New insights into the effect of medium-chain-length lactones on yeast membranes. Importance of the culture medium. PubMed: Odor detection thresholds and enantiomeric distributions of several 4-alkyl substituted gamma-lactones in Australian red wine. PubMed: Quantification of several 4-alkyl substituted gamma-lactones in Australian wines. PubMed: Chemical constituents of Antrodia camphorata submerged whole broth. PubMed: Quantification of selected aroma-active compounds in strawberries by headspace solid-phase microextraction gas chromatography and correlation with sensory descriptive analysis. PubMed: Sensory-directed identification of creaminess-enhancing volatiles and semivolatiles in full-fat cream. PubMed: Effects of post-harvest light conditions on quality and aromatic volatile formation in 'Hakuho' peach (Prunus persica Batsch) fruits. PubMed: A screening platform for compounds with potential immuno-regulatory activities using human cord blood mononuclear cells. PubMed: Gas chromatographic-olfactometric characterization of aroma compounds in two types of cashew apple nectar. PubMed: Synthesis and biological activity of alpha-methylene-gamma-lactones as new aroma chemicals. PubMed: Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure. PubMed: Chirality of the gamma-lactones produced by Sporidiobolus salmonicolor grown in two different media. PubMed: Chirality of the gamma-lactones formed by Fusarium poae INRA 45. PubMed: Volatile components of the occipital gland secretion of the bactrian camel (Camelus bactrianus).