等级
FG
Kosher
natural
质量水平
管理合规性
EU Regulation 1334/2008 & 178/2002
蒸汽密度
3.45 (vs air)
检测方案
≥95%
折射率
n20/D 1.432 (lit.)
bp
207-208 °C (lit.)
82-85 °C/10 mmHg (lit.)
mp
−31 °C (lit.)
密度
1.05 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
性状检查
cocoa; herbaceous; woody; sweet; warm
SMILES字符串
CC1CCC(=O)O1
InChI
1S/C5H8O2/c1-4-2-3-5(6)7-4/h4H,2-3H2,1H3
InChI key
GAEKPEKOJKCEMS-UHFFFAOYSA-N
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一般描述
γ-Valerolactone has been identified as one of the volatile flavor constituents in mango and honey.
Natural occurence: Barley, beef, beer, Swiss cheese, coffee, cocoa, mango, milk, mushroom, peach, pork, tea, soy and tomato
应用
The sweet, creamy notes of this lactone will enhance coconut, vanilla, caramel, toffee, milk chocolate, and the sweeter dairy flavors like cajeta, milk and whipped cream. Dried fruit flavors like date and fig, and nut flavors like almond and peanut butter are also good destinations for this material.
生化/生理作用
Odor at 1%
Taste at 8-15ppm
警示用语:
Warning
危险声明
危险分类
Eye Irrit. 2 - Skin Irrit. 2
WGK
WGK 1
闪点(°F)
204.8 °F
闪点(°C)
96 °C
Organoleptic Characteristics of Flavor Materials
Perfumer & Flavorist, 39(5), 54-54 (2014)
Reactive extraction of levulinate esters and conversion to γ-valerolactone for production of liquid fuels.
ChemSusChem, 4(3), 357-361 (2011-03-12)
Importance of some lactones and 2, 5-dimethyl-4-hydroxy-3 (2H)-furanone to mango (Mangifera indica L.) aroma.
Journal of Agricultural and Food Chemistry, 38(7), 1556-1559 (1990)
Floral origin markers of heather honeys: Erica arborea and Calluna vulgaris.
Food Chemistry, 64(1), 3-11 (1999)
International archives of occupational and environmental health, 51(3), 253-260 (1983-01-01)
n-Hexane is one of the solvents widely used in industry and well known to be neurotoxic. Recently it was clearly revealed that n-hexane is metabolized in vivo and its metabolites are excreted in the urine. However, the relationship between the
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