W236004
γ-癸内酯
≥98%, FG, FCC
别名:
丙位癸内酯, 4-羟基癸酸γ-内酯
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关于此项目
经验公式（希尔记法）:
C10H18O2
化学文摘社编号:
分子量:
170.25
FEMA Number:
2360
Council of Europe no.:
2230
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
10.017
EC Number:
211-892-8
NACRES:
NA.21
MDL number:
Organoleptic:
creamy; fruity; peach; sweet
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
SMILES string
CCCCCCC1CCC(=O)O1
InChI
1S/C10H18O2/c1-2-3-4-5-6-9-7-8-10(11)12-9/h9H,2-8H2,1H3
InChI key
IFYYFLINQYPWGJ-UHFFFAOYSA-N
biological source
synthetic
grade
FG, Fragrance grade, Halal, Kosher
agency
follows IFRA guidelines, meets purity specifications of JECFA
reg. compliance
EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FCC, FDA 21 CFR 117, FDA 21 CFR 172.515
assay
≥98%
Gene Information
human ... CYP1A2(1544)
refractive index
n20/D 1.449 (lit.)
bp
281 °C
density
0.948 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
organoleptic
creamy; fruity; peach; sweet
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General description
γ-癸酸内酯是在桃子中发现的主要挥发性香气化合物，由于其具有明显的桃子气味，可作为调味剂在食品工业中使用。 在草莓 和杏中也有发现。
存储类别
10 - Combustible liquids
wgk
WGK 1
flash_point_f
276.8 °F - closed cup
flash_point_c
136 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Analysis of strawberry flavour?discrimination of aroma types by quantification of volatile compounds.
Ulrich D, et al.
European Food Research and Technology, 205(3), 218-223 (1997)
Aroma characterization of various apricot varieties using headspace?solid phase microextraction combined with gas chromatography?mass spectrometry and gas chromatography?olfactometry.
Guillot S, et al.
Food Chemistry, 96(1), 147-155 (2006)
Microbial production of flavors for the food industry. A case study on the production of gamma-decalactone, the key compound of peach flavor, by the yeasts Sporidiobolus sp
Dufosse L, et al.
Food Science and Biotechnology, 11(2), 192-202 (2002)
N Reis et al.
Biotechnology letters, 28(7), 485-490 (2006-04-15)
A novel micro-bioreactor based on the oscillatory flow technology was applied to the scale-down of the biotechnological production of gamma-decalactone. A decrease up to 50% of the time required to obtain the maximum concentration of the compound was observed, when
Scale-up of natural product formation and isolation.
Ralf G Berger et al.
Molecular nutrition & food research, 49(8), 732-743 (2005-07-02)
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