FlavScents AInsights Entry for (R)-gamma-undecalactone (CAS: 74568-06-2)

1. Identity & Chemical Information

• Common Name(s): (R)-gamma-undecalactone
• IUPAC Name: (3R)-3-hydroxyundecan-4-one
• CAS Number: 74568-06-2
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C11H20O2
• Molecular Weight: 184.28 g/mol
• Functional Groups and Structure–Odor Relevance: (R)-gamma-undecalactone is a lactone, a cyclic ester, which is known for its creamy, peach-like aroma. The presence of the lactone ring is crucial for its characteristic odor profile, contributing to its use in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: (R)-gamma-undecalactone is characterized by a creamy, fruity, and peach-like aroma. It is often described as having a sweet, milky, and slightly coconut-like scent with moderate intensity and good diffusion.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported, but it is known to be effective at low concentrations, typical of lactones.
• Typical Sensory Role: It serves as an impact note in flavor formulations, providing a distinct peach character, and is used as a modifier in fragrance compositions to add creamy and fruity nuances.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: (R)-gamma-undecalactone is naturally found in various fruits, including peaches, apricots, and plums. It is also present in some dairy products.
• Formation Pathways: It can be formed through the enzymatic degradation of fatty acids in fruits, contributing to their characteristic aroma.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its presence in natural sources, (R)-gamma-undecalactone can be labeled as a natural flavor or fragrance component when derived from these sources.

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

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in fruit flavors, especially peach, apricot, and tropical fruit profiles. It is also used in dairy and confectionery applications.
• Functional Role in Flavor Systems: Acts as an impact note, enhancing the fruity and creamy aspects of flavor formulations.
• Typical Use Levels: Documented use levels range from 1 to 20 ppm in finished food products, with typical industry use around 5 ppm. These values are industry-typical estimates.
• Stability Considerations: (R)-gamma-undecalactone is relatively stable under normal 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 fruity, floral, and gourmand fragrance families. Common in personal care products, fine fragrances, and household products.
• Functional Role: Serves as a modifier and impact note, adding creamy and fruity nuances.
• Typical Concentration Ranges: Typically used at concentrations of 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It contributes to the middle notes of a fragrance, providing a lasting creamy and fruity character.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS by FEMA.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not clearly reported.
• United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations; specific status not reported.
• Asia (Japan, China, ASEAN): High-level regulatory information not available.
• Latin America (e.g., Brazil, MERCOSUR): High-level regulatory information not available.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for ADI, TTC, or MSDI. Generally considered safe at typical use levels in food.
• Dermal Exposure: No specific data on irritation or sensitization; generally considered safe in fragrance applications.
• Inhalation Exposure: Volatility suggests low risk in occupational settings; no specific data available.
• Risk Profiles: Generally similar for food and fragrance applications, with no significant safety concerns at typical use levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Provides a distinct and desirable peach-like aroma, enhancing both flavor and fragrance formulations.
• Typical Synergies: Works well with other fruity and creamy notes, such as apricot, coconut, and vanilla.
• Common Formulation Pitfalls: Overuse can lead to an overpowering aroma; balance with other notes is crucial.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in complex formulations where its impact can be masked by stronger notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Sensory profile and natural occurrence are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and stability considerations are based on industry norms.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and toxicological 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 2026-03-01 13:06:56 GMT (p2)