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W279609

Sigma-Aldrich

γ-辛内酯

≥97%, FCC, FG

别名:

γ-辛内酯, 1,4-辛内酯, 4-羟基辛酸

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About This Item

经验公式（希尔记法）:
C8H14O2
CAS号:
104-50-7
分子量:
142.20
FEMA编号:
2796
EC 号:
203-208-1
欧洲委员会编号:
2274
MDL编号:
MFCD00005402
UNSPSC代码:
12164502
PubChem化学物质编号:
24901331
Flavis编号:
10.022
NACRES:
NA.21
性状检查:
coconut; creamy; peach; sweet
等级:
FG
Fragrance grade
Halal
Kosher
生物来源:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
食品过敏原:
no known allergens

生物来源

synthetic

质量水平

400

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 172.515

方案

≥97%

折射率

n20/D 1.444 (lit.)

沸点

234 °C (lit.)

密度

0.981 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

coconut; creamy; peach; sweet

SMILES字符串

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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相关类别

一般描述

γ-Octalactone is one of the flavor constituents of peaches, oranges and sweet fortified wines.

储存分类代码

10 - Combustible liquids

WGK

WGK 1

闪点(°F)

235.4 °F - closed cup

闪点(°C)

113 °C - closed cup

个人防护装备

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBQ7729
SHBQ2065
STBJ5778
WXBD0879V
STBG8967

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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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