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W255611

Sigma-Aldrich

γ-Hexalactone

natural, 97%, FG

Synonym(s):

γ-Caprolactone, γ-Ethyl-γ-butyrolactone

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About This Item

Empirical Formula (Hill Notation):
C6H10O2
CAS Number:
695-06-7
Molecular Weight:
114.14
FEMA Number:
2556
Beilstein:
6114822
EC Number:
211-778-8
Council of Europe no.:
2254
MDL number:
MFCD00005401
UNSPSC Code:
12164502
PubChem Substance ID:
329830439
Flavis number:
10.021
NACRES:
NA.21

grade

FG
Kosher
natural

Quality Level

400

reg. compliance

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

Assay

97%

refractive index

n20/D 1.439 (lit.)

bp

219 °C (lit.)

density

1.023 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

creamy; herbaceous; sweet

SMILES string

CCC1CCC(=O)O1

InChI

1S/C6H10O2/c1-2-5-3-4-6(7)8-5/h5H,2-4H2,1H3

InChI key

JBFHTYHTHYHCDJ-UHFFFAOYSA-N

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General description

γ-Hexalactone is one the key volatile aroma compounds of peaches. It is also found in pawpaw fruit.
Natural Occurrence: Apricot, peach, mango, butter, cheees, milk, pawpaw, quince, papaya, raspberry, tea

Application

This chemical will deepen the fatty notes of nut flavors, especially pecan, macadamia, brazil nut, hazel nut and coconut It will add richness at low levels in fat flavors and replacers like tallow, milk fat and lard. Like other lactones, it will be useful in dairy flavors like cream, milk and cheese, and sweet brown flavors, especially caramel, toffee, vanilla and chocolate.

Biochem/physiol Actions

Taste at 5-10ppm

Pictograms

Exclamation mark
GHS07

Signal Word

Warning

Hazard Statements

H319

Precautionary Statements

P305 + P351 + P338

Hazard Classifications

Eye Irrit. 2

WGK

WGK 2

Flash Point(F)

closed cup

Flash Point(C)

closed cup

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Identification of key odor volatile compounds in the essential oil of nine peach accessions.
Eduardo I, et al.
Journal of the Science of Food and Agriculture, 90(7), 1146-1154 (2010)
Evaluation of headspace volatiles and sensory characteristics of ripe pawpaws (Asimina triloba) from selected cultivars
McGrath MJ & Karahadian C.
Food Chemistry, 51(3), 255-262 (1994)
Judith Michalski et al.
Perfumer & Flavorist, 39(2), 48-49 (2014)
Olga Khersonsky et al.
Biochemistry, 44(16), 6371-6382 (2005-04-20)
PON1 is the best-studied member of a family of enzymes called serum paraoxonases, or PONs, identified in mammals (including humans) and other vertebrates as well as in invertebrates. PONs exhibit a range of important activities, including drug metabolism and detoxification
H Thoma et al.
Journal of chromatography, 309(1), 17-32 (1984-07-13)
A two-step ultrafiltration method combined with anion-exchange chromatography is described for the separation of lipophilic and strongly lipophobic acids occurring in human blood, serum and plasma. After treatment with diazomethane, the acid fractions are separated further by gas chromatography. The
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