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Merck
CN

W236004

Sigma-Aldrich

γ-癸内酯

≥98%, FCC, FG

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别名:
丙位癸内酯, 4-羟基癸酸γ-内酯
经验公式(希尔记法):
C10H18O2
CAS号:
分子量:
170.25
FEMA编号:
2360
EC 号:
欧洲委员会编号:
2230
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
10.017
NACRES:
NA.21

生物来源

synthetic

质量水平

等级

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

管理合规性

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.515

检测方案

≥98%

折射率

n20/D 1.449 (lit.)

bp

281 °C

密度

0.948 g/mL at 25 °C (lit.)

应用

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

致敏芳香化合物

no known allergens

性状检查

creamy; fruity; peach; sweet

SMILES字符串

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

基因信息

human ... CYP1A2(1544)

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一般描述

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。

WGK

WGK 1

闪点(°F)

276.8 °F

闪点(°C)

136 °C

个人防护装备

Eyeshields, Gloves, type ABEK (EN14387) respirator filter


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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)
Scale-up of natural product formation and isolation.
Ralf G Berger et al.
Molecular nutrition & food research, 49(8), 732-743 (2005-07-02)
Mohatmed Abdel-Latief et al.
Proceedings of the National Academy of Sciences of the United States of America, 105(26), 8914-8919 (2008-06-27)
Epoxide hydrolases (EHs) are enzymes occurring in virtually any living organism. They catalyze the hydrolysis of epoxide containing lipids and are involved in crucial mechanisms, such as the detoxification of xenobiotics or the regulation of inflammation and blood pressure. Here
Gilles Feron et al.
Canadian journal of microbiology, 53(6), 738-749 (2007-08-02)
The sensitivity of Sporidiobolus ruinenii yeast to the use of reducing agents, reflected in changes in the oxidoreduction potential at pH 7 (Eh7) environment, ricinoleic acid methyl ester catabolism, gamma-decalactone synthesis, cofactor level, beta-oxidation activity, and ultrastructure of the cell

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