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89985

Supelco

γ-Undecalactone

analytical standard

Synonym(s):

Undecanoic γ-lactone, Aldehyde C14

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About This Item

Empirical Formula (Hill Notation):
C11H20O2
CAS Number:
104-67-6
Molecular Weight:
184.28
EC Number:
203-225-4
MDL number:
MFCD00005405
UNSPSC Code:
85151701
PubChem Substance ID:
329769573
NACRES:
NA.24

grade

analytical standard

Quality Level

100

Assay

≥98.5% (GC)

shelf life

limited shelf life, expiry date on the label

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

refractive index

n20/D 1.45 (lit.)

bp

164-166 °C/13 mmHg (lit.)

density

0.949 g/mL at 25 °C (lit.)

application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

format

neat

SMILES string

CCCCCCCC1CCC(=O)O1

InChI

1S/C11H20O2/c1-2-3-4-5-6-7-10-8-9-11(12)13-10/h10H,2-9H2,1H3

InChI key

PHXATPHONSXBIL-UHFFFAOYSA-N

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Application

γ-Undecalactone may also be used as an analytical reference standard for the quantification of the analyte in the following:
  • Gouda-type cheeses using gas chromatography coupled to mass spectrometry (GC-MS).
  • Strawberries using gas chromatography with flame ionization detection (GC-FID) and mass spectrometry (GC-MS).
  • Apricots (Prunus armeniaca) using high-resolution gas chromatography-mass spectrometry (HRGC-MS) and HRGC olfactometry (HRGC-O).

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Hazard Statements

H412

Precautionary Statements

P273 - P501

Hazard Classifications

Aquatic Chronic 3

Storage Class Code

10 - Combustible liquids

WGK

WGK 1

Flash Point(F)

293.0 °F - closed cup

Flash Point(C)

145 °C - closed cup

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Certificates of Analysis (COA)

Lot/Batch Number
BCCG8492
BCBW9177
BCBT7554

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Characterization and evaluation of coconut aroma produced by Trichoderma viride EMCC-107 in solid state fermentation on sugarcane bagasse
Fadel MHH, et al.
Electronic journal of Biotechnology, 18(1), 5-9 (2015)
Quantification of selected aroma?active compounds in strawberries by headspace solid?phase microextraction gas chromatography and correlation with sensory descriptive analysis
Jetti RR, et al.
Journal of Food Science, 72(7), S487-S496 (2007)
Common Fragrance and Flavor Materials: Preparation, Properties and Uses, (6) (2016)
Aroma characterisation of Gouda-type cheeses
Leuven VI, et al.
International dairy journal, 18(8), 790-800 (2008)
MCAT Organic Chemistry Review 2020-2021, (6) (2019)
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