FlavScents AInsights Entry for (S)-gamma-octalactone (CAS: 107797-25-1)

1. Identity & Chemical Information

• Common Name(s): (S)-gamma-octalactone
• IUPAC Name: (S)-5-butyloxolan-2-one
• CAS Number: 107797-25-1
• FEMA Number: Data not found
• Other Identifiers: FL number not clearly reported; CoE number not found; IFRA reference not applicable
• Molecular Formula: C8H14O2
• Molecular Weight: 142.20 g/mol
• Functional Groups and Structure–Odor Relevance: (S)-gamma-octalactone is a lactone, characterized by a cyclic ester functional group. This structure is crucial for its creamy, coconut-like odor, which is a key attribute in its sensory profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: (S)-gamma-octalactone is known for its creamy, coconut-like aroma with a sweet, fatty nuance. It is often described as having a moderate to strong intensity with good diffusion.
• Taste and/or Odor Thresholds: Specific threshold data not found; however, it is typically used at low concentrations due to its potent aroma.
• Typical Sensory Role: It serves as an impact note in flavor formulations, providing a characteristic coconut profile that enhances the richness and creaminess of the product.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: (S)-gamma-octalactone is naturally found in coconut and some dairy products. It can also be present in certain fruits and fermented products.
• Formation Pathways: It can be formed through the enzymatic degradation of fatty acids or during fermentation processes.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Its presence in natural sources allows it to be labeled as a natural flavor in certain regulatory contexts.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in dairy, coconut, and tropical fruit flavors. It is also utilized in confectionery and bakery products to impart a creamy, coconut-like taste.
• Functional Role in Flavor Systems: Acts as a key impact note, providing depth and richness to flavor profiles.
• Typical Use Levels: Industry-typical use levels range from 0.5 to 5 ppm in finished products, depending on the desired intensity.
• Stability Considerations: Generally stable under typical food processing conditions, but may degrade under high heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Used in tropical, gourmand, and creamy fragrance compositions. It is found in personal care products, such as lotions and shampoos.
• Functional Role: Provides trace realism and acts as a modifier to enhance creamy and coconut notes.
• Typical Concentration Ranges: Typically used at concentrations of 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It contributes primarily to the middle notes, providing a lasting creamy aroma.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Generally recognized as safe (GRAS) for use in food.
• European Union (Reg. (EC) No 1334/2008): Approved for use as a flavoring substance.
• United Kingdom: Follows EU regulations post-Brexit.
• Asia (Japan, China, ASEAN): Specific regulatory status not clearly reported; typically aligns with international standards.
• Latin America (e.g., Brazil, MERCOSUR): Generally follows international guidelines, but specific approvals may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Considered safe for consumption at typical use levels; no specific ADI or MSDI reported.
• Dermal Exposure: Generally non-irritating and non-sensitizing at typical fragrance concentrations.
• Inhalation Exposure: Low volatility reduces inhalation risk; occupational exposure considerations are minimal.
• Risk Profiles: Similar safety profiles for both food and fragrance applications, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Its potent coconut aroma makes it indispensable in creating authentic tropical and creamy profiles.
• Typical Synergies: Pairs well with vanilla, other lactones, and tropical fruit flavors to enhance complexity.
• Common Formulation Pitfalls: Overuse can lead to an overpowering aroma; balance is key.
• Situations Where It is Frequently Over- or Under-used: Often under-used in non-tropical applications where a subtle creamy note could enhance the profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Sensory characteristics and natural occurrence are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and synergies are based on industry norms.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory details for some regions and precise threshold data are limited.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• “Citation hooks:” line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-09-10 05:28:03 GMT (p2)