2-hexen-4-olide

hex-2-eno-1,4-lactone

CAS: 2407-43-4 C6 H8 O2 MW: 112.12816000

Identification

Name	2-hexen-4-olide
IUPAC	5-ethyl-5H-furan-2-one
CAS Number	2407-43-4
EINECS	219-304-1
FDA UNII	285X4S123E
Molecular Formula	C6 H8 O2
Molecular Weight	112.12816000
Nikkaji Number	J49.596D

Regulatory

DG SANTE Food Flavourings

10.046 hex-2-eno-1,4-lactone

Physical Properties

Assay	95.00 to 100.00
Food Chemicals Codex Listed	No
Specific Gravity	1.06700 to 1.07300 @ 25.00 °C.
Pounds per Gallon - (est).	8.879 to 8.928
Refractive Index	1.43100 to 1.43700 @ 20.00 °C.
Boiling Point	225.00 to 226.00 °C. @ 760.00 mm Hg
Vapor Pressure	0.087000 mmHg @ 25.00 °C. (est)
Flash Point	184.00 °F. TCC ( 84.44 °C. )
logP (o/w)	0.376 (est)
Soluble in	alcohol
Insoluble in	water

Organoleptic Properties

Odor Description

spice

Safety Information

Oral/Parenteral Toxicity	Not determined
Dermal Toxicity	Not determined
Inhalation Toxicity	Not determined

GHS Classification

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

Safety in Use

Category	flavoring agents
Recommendation for 2-hexen-4-olide usage levels up to	not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU)	0.0024 (μg/capita/day)

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Potential Uses

None Found

Natural Occurrence

apricot fruit guava fruit guava fruit headspace reunion @ 0.10% Data guava fruit headspace reunion @ 0.40% Data plum fruit raspberry red raspberry plant tomato

Synonyms

5- ethyl furan-2(5H)-one 5- ethyl-(5H)-furan-2-one 5- ethyl-2(5H)-furanone 5- ethyl-5H-furan-2-one 5- ethylfuran-2(5H)-one 2(5H)- furanone, 5-ethyl- hex-2-eno-1,4-lactone 2- hexen-1,4-lactone 4- hydroxyhex-2-enoic acid lactone PubMed: Stereoselective synthesis and anti-proliferative effects on prostate cancer evaluation of 5-substituted-3,4-diphenylfuran-2-ones. PubMed: Synthesis of Î³- and Î´-lactone natural products by employing a trans-cis isomerization/lactonization strategy. PubMed: Copper catalyzed asymmetric synthesis of chiral allylic esters. PubMed: Some unusual minor volatile components of tomato. PubMed: Modification of fatty acids changes the flavor volatiles in tomato leaves.