gamma-nonalactone (aldehyde C-18 (so-called))

gamma-nonalactone (aldehyde C-18 (so-called))

Full Material List

5-pentyloxolan-2-one

Identifiers

FEMA	2781
CAS	104-61-0
EINECS	203-219-1
Synonyms	abricolin aldehyde C-18 aldehyde C-18 (gamma-nonalactone) aldehyde C-18 (so-called) aldehyde C-18 chiral natural aldehyde C-18 FCC aldehyde C-18 natural aldehyde C18 aldehyde C18 so-called delta-N- amyl butyrolactone gamma- amyl butyrolactone gamma-N- amyl butyrolactone 4- amyl-4-hydroxybutyric acid lactone 4-N- amyl-4-hydroxybutyric acid lactone gamma- amyl-gamma-butyrolactone d-n- amylbutyrolactone apricolin C-18 aldehyde coconut aldehyde dihydro-5-pentyl-2(3H)-furanon dihydro-5-pentyl-2(3H)-furanone 4- hydroxynonanoic acid gamma-lactone 4- nonalactone gamma- nonalactone (aldehyde C-18 (so-called)) gamma- nonalactone (aldehyde C-18) gamma- nonalactone (C-18) gamma- nonalactone (coconut aldehyde) GAMMA nonalactone (coconut aldehyde) gamma- nonalactone FCC gamma- nonalactone natural gamma- nonalactone, nature-identical 1,4- nonalolide nonan-1,4-olide nonan-4-olide nonano-1,4-lactone nonanoic acid, 4-hydroxy-, gamma-lactone gamma- nonanolactone 1,4- nonanolide 4- nonanolide g- nonanolide gamma- nonanolide nonanolide-1,4 1,4- nonyl lactone gamma- nonyl lactone gamma- nonyl-gamma-butylrolactone gamma- nonylactone gamma- pelargolactone 4- pentyl butan-4-olide 4- pentyl butanolide 4- pentyl-butanolide 5- pentyl-dihydro-furan-2-one g- pentyl-g-butyrolactone gamma- pentyl-gamma-butyrolactone 4- pentylbutan-4-olide 5- pentyldihydro-2(3H)-furanone 5- pentyldihydrofuran-2(3H)-one 5- pentyloxolan-2-one prunolide
JECFA Food Flavoring	229
JECFA Food Additive	N/A
DG SANTE Food Flavourings	10.001 nonano-1,4-lactone
DG SANTE Food Contact Materials	N/A
FDA UNII	I1XGH66S8P
CoE Number	178
XlogP3-AA	2.20 (est)
Molecular Weight	156.22492
Molecular Formula	C9 H16 O2

Organoleptic

Organoleptic Notes	1. Odor Type: coconut Odor Strength:medium Substantivity:309 hour(s) at 100.00 % coconut creamy waxy sweet buttery oily Odor Description:at 100.00 %. coconut creamy waxy sweet buttery oilyLuebke, William tgsc, (1982) Odor sample from: Givaudan Corporation sweet creamy coconut fatty oily buttery Odor Description:Sweet, creamy, coconut, fatty with oily buttery nuancesMosciano, Gerard P&F 17, No. 1, 41, (1992)
Odor	coconut coconut, creamy, waxy, sweet, buttery, oily, fatty
Flavor	coconut coconut, creamy, waxy, fatty, milky,

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Properties

Food Chemicals Codex Listed	Yes
Appearance	colorless to pale yellow clear oily liquid (est)
Assay	98.00 to 100.00
Specific Gravity	0.95800 to 0.96500 @ 25.00 °C.
Lbs/Gal (est)	7.972 to 8.030
Refractive Index	1.44600 to 1.44900 @ 20.00 Â°C.
Melting Point	N/A
Boiling Point	243.00 Â°C. @ 760.00 mm Hg
Flash Point	235.00 Â°F. TCC ( 113.00 Â°C. )
Acid Value	1.20 max. KOH/g
Vapor Pressure	0.009000 mmHg @ 25.00 Â°C. (est)
Vapor Density	>1 ( Air = 1 )
logP (o/w)	1.942 (est)
Soluble In	benzyl alcohol dipropylene glycol ethyl alcohol, 1:2 in 60% alcohol ethyl alcohol, 1:5 in 50% alcohol fixed oils paraffin oil propylene glycol water, 1201 mg/L @ 25 °C (est) cream detergent hair spray lipstick lotion non-discoloring in most media powder soap
Occurrence	apricot fruit bread wheat bread champaca concrete @ trace% coconut coconut seed corn silk crispbread currant black currant bud currant black currant fruit eschweilera coriacea (a. p. dc.) mori flower oil brazil @ 2.20% ham mustard white mustard osmanthus absolute @ 0.04% papaya fruit peach fruit pineapple fruit plum fruit plumcot fruit sugar heated sugar tea black tea tea green tea with jasmin watermelon fruit juice wine