等级
FG
Fragrance grade
Halal
Kosher
natural
质量水平
Agency
follows IFRA guidelines
meets purity specifications of JECFA
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515
检测方案
≥97%
环保替代产品特性
Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.
sustainability
Greener Alternative Product
折射率
n20/D 1.444 (lit.)
bp
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
环保替代产品分类
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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一般描述
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”.
应用
- 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
闪点(°F)
235.4 °F
闪点(°C)
113 °C
个人防护装备
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
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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