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W279617

Sigma-Aldrich

γ-Octalactone

greener alternative

natural, ≥97%, FG

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Synonym(s):
γ-Octanoic lactone, 4-Hydroxy octanoic acid, Octano-1,4-lactone
Empirical Formula (Hill Notation):
C8H14O2
CAS Number:
104-50-7
Molecular Weight:
142.20
FEMA Number:
2796
EC Number:
203-208-1
Council of Europe no.:
2274c
MDL number:
MFCD00005402
UNSPSC Code:
12164502
PubChem Substance ID:
24901332
Flavis number:
10.022
NACRES:
NA.21

grade

FG
Fragrance grade
Halal
Kosher
natural

Quality Level

400

Agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515

Assay

≥97%

greener alternative product characteristics

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

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

greener alternative category

Aligned,

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.
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Application


  • Effect of osmotic dehydration combined with vacuum freeze-drying treatment on characteristic aroma components of peach slices.: This study explores the impact of combined osmotic dehydration and vacuum freeze-drying on the aroma components of peach slices. γ-Octalactone was identified as a key compound contributing to the enhanced aroma profile, providing insights into improving the sensory qualities of dehydrated fruits (Wang et al., 2024).

  • The Application of Synthetic Flavors in Zebrafish (Danio rerio) Rearing with Emphasis on Attractive Ones: Effects on Fish Development, Welfare, and Appetite.: This research investigates the use of synthetic flavors, including γ-Octalactone, in zebrafish rearing. The study found that γ-Octalactone significantly improved fish development, welfare, and appetite, highlighting its potential in aquaculture applications (Conti et al., 2023).


WGK

WGK 1

Flash Point(F)

235.4 °F

Flash Point(C)

113 °C

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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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Volatile components of peach.
Jennings WG & Sevenants MR.
Journal of Food Science, 29(6), 796-801 (1964)
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)
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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