wine lactone

2-(2-hydroxy-4-methyl-3-cyclohexenyl)propionic acid gamma-lactone

CAS: 57743-63-2 C10 H14 O2 MW: 166.21998000 spicy

All Ingredients Aromatic Ingredients CAS Numbers FLAVIS Numbers Flavor Ingredients Found in Nature Fragrance Ingredients M.W Index Odor Substantivity Refractive Index Specific Gravity

Identification

Name	wine lactone
IUPAC	3,6-dimethyl-3a,4,5,7a-tetrahydro-3H-1-benzofuran-2-one
CAS Number	57743-63-2
FDA UNII	Search
Molecular Formula	C10 H14 O2
Molecular Weight	166.21998000
Nikkaji Number	J892.295K

Regulatory

JECFA Food Flavoring	2223 2-(2-hydroxy-4-methyl-3-cyclohexenyl)propionic acid gamma-lactone
DG SANTE Food Flavourings	10.057 3a,4,5,7a-tetrahydro-3,6-dimethyl benzofuran-2(3H)-one
FEMA Number	4140
FDA	No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)	57743-63-2 ; 2-(2-HYDROXY-4-METHYL-3-CYCLOHEXENYL)PROPIONIC ACID GAMMA-LACTONE

Physical Properties

Appearance	colorless to pale yellow clear liquid (est)
Assay	95.00 to 100.00
Food Chemicals Codex Listed	No
Specific Gravity	1.05300 to 1.05900 @ 25.00 °C.
Pounds per Gallon - (est).	8.762 to 8.812
Refractive Index	1.49400 to 1.50000 @ 20.00 °C.
Melting Point	13.00 °C. @ 760.00 mm Hg
Boiling Point	231.00 °C. @ 760.00 mm Hg
Vapor Pressure	0.003000 mmHg @ 25.00 °C. (est)
Flash Point	239.00 °F. TCC ( 115.00 °C. )
logP (o/w)	1.634 (est)
Soluble in	alcohol
Insoluble in	water

Organoleptic Properties

Odor Description

at 1.00 % in propylene glycol.

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	flavor and fragrance agents
RIFM Fragrance Material Safety Assessment	Search
Recommendation for wine lactone usage levels up to	0.5000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU)	0.012 (μg/capita/day)
Structure Class	III
baked goods	1.00000
beverages(nonalcoholic)	0.50000
beverages(alcoholic)	2.00000
breakfast cereal	2.00000
cheese	0.50000
chewing gum	1.00000
condiments / relishes	5.00000
confectionery froastings	2.00000
egg products	-
fats / oils	-
fish products	-
frozen dairy	0.50000
fruit ices	-
gelatins / puddings	2.00000
granulated sugar	-
gravies	-
hard candy	1.00000
imitation dairy	1.00000
instant coffee / tea	1.00000
jams / jellies	-
meat products	-
milk products	0.50000
nut products	-
other grains	-
poultry	-
processed fruits	-
processed vegetables	-
reconstituted vegetables	-
seasonings / flavors	50.00000
snack foods	-
soft candy	2.00000
soups	-
sugar substitutes	-
sweet sauces	-

No supplier data available

Potential Uses

None Found

Natural Occurrence

apple fruit PMC clementine peel oil orange fruit juice orange oil wine

Synonyms

2(3H)- benzofuranone, 3,6-dimethyl-3a,4,5,7a-tetrahydro- 2(3H)- benzofuranone, 3a,4,5,7a-tetrahydro-3,6-dimethyl- 3,6- dimethyl-3a,4,5,7a-tetrahydro-1-benzofuran-2(3H)-one 3,6- dimethyl-3a,4,5,7a-tetrahydro-3H-1-benzofuran-2-one 2-(2- hydroxy-4-methyl-3-cyclohexenyl) propionic acid gamma-lactone 2-(2- hydroxy-4-methyl-3-cyclohexenyl)propionic acid gamma-lactone 3a,4,5,7a- tetrahydro-3,6-dimethyl benzofuran-2(3H)-one 3a,4,5,7a- tetrahydro-3,6-dimethyl-2(3H)-benzofuranone tetrahydro-3,6-dimethyl-2(3H)-benzofuranone, 3a,4,5,7a Google Patents: Process for producing wine lactone PubMed: Characteristic volatile components of Kabosu (Citrus sphaerocarpa Hort. ex Tanaka). PubMed: The formation of wine lactone from grape-derived secondary metabolites. PubMed: Mechanism of wine lactone formation: demonstration of stereoselective cyclization and 1,3-hydride shift. PubMed: Optimization and evaluation of a procedure for the gas chromatographic-mass spectrometric analysis of the aromas generated by fast acid hydrolysis of flavor precursors extracted from grapes. PubMed: Identification of aroma active compounds in orange essence oil using gas chromatography-olfactometry and gas chromatography-mass spectrometry. PubMed: Character impact odorants of the apple cultivars Elstar and Cox Orange. PubMed: Evaluation of aroma differences between hand-squeezed juices from Valencia late and Navel oranges by quantitation of key odorants and flavor reconstitution experiments. PubMed: Characterization of the most odor-active volatiles in fresh, hand-squeezed juice of grapefruit (Citrus paradisi Macfayden).