| Identification | More | [Name]
4-Heptanolide | [CAS]
105-21-5 | [Synonyms]
(+/-)-4-HEPTANOLIDE
4-HEPTANOLIDE
4-Hydroxyheptanoic acid gamma-lactone
4-n-propyl-4-hydroxybutanoic acid lactone
(+/-)-DIHYDRO-5-PROPYL-2(3H)-FURANONE
FEMA 2539
GAMMA-ENANTHONOLACTONE
GAMMA-HEPTALACTONE
GAMMA-HEPTANOIC LACTONE
GAMMA-HEPTANOLACTONE
(+/-)-GAMMA-PROPYL-GAMMA-BUTYROLACTONE
G-HEPTALACTONE
HEPTALACTONE, GAMMA
HEPTANOIC-G-LACTONE
4-hydroxyheptanoic
4-Hydroxyheptanoic acid lactone
4-hydroxyheptanoicacidlactone
5-Propyldihydro-2(3H)-furanone
dihydro-5-propyl-2(3h)-furanon
gamma heptalatone | [EINECS(EC#)]
203-279-9 | [Molecular Formula]
C7H12O2 | [MDL Number]
MFCD00036498 | [Molecular Weight]
128.17 | [MOL File]
105-21-5.mol |
| Chemical Properties | Back Directory | [Appearance]
Clear colorless to pale yellow liquid | [Boiling point ]
61-62 °C2 mm Hg(lit.) | [density ]
0.999 g/mL at 25 °C(lit.)
| [vapor pressure ]
2.8hPa at 20℃ | [FEMA ]
2539 | [refractive index ]
n20/D 1.442(lit.)
| [Fp ]
>230 °F
| [storage temp. ]
Sealed in dry,Room Temperature | [solubility ]
Chloroform (Soluble), Methanol (Slightly) | [form ]
Oil | [color ]
Colourless | [Odor]
at 10.00 % in dipropylene glycol. sweet coconut nutty caramel tonka hay | [Odor Type]
coconut | [Water Solubility ]
23g/L at 20℃ | [JECFA Number]
225 | [BRN ]
109569 | [LogP]
1 at 20℃ | [Uses]
Food additive. | [CAS DataBase Reference]
105-21-5(CAS DataBase Reference) | [NIST Chemistry Reference]
2(3H)-furanone, dihydro-5-propyl-(105-21-5) | [EPA Substance Registry System]
105-21-5(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
R38:Irritating to the skin. | [Safety Statements ]
S36:Wear suitable protective clothing . | [WGK Germany ]
2
| [RTECS ]
LU3697000
| [HS Code ]
29322090 | [Toxicity]
rabbit,LD50,skin,> 5gm/kg (5000mg/kg),Food and Chemical Toxicology. Vol. 20, Pg. 703, 1982. |
| Hazard Information | Back Directory | [Hazard]
A skin irritant. | [Description]
y-Heptalactone has a sweet, nut-like, caramel odor and a malty,
caramel, sweet, herbaceous taste. This substance may be obtained
in low yields by hydrogenation of ethyl P-furylacrylate;1 by lactoniation of heptenoic acid; also by condensation of methylacrylate
butyl alcohol using a catalyst. | [Chemical Properties]
Clear colorless to pale yellow liquid | [Chemical Properties]
γ-Heptalactone has a sweet, coconut-like, caramel and a malty, caramel, sweet odor, and herbaceous taste. | [Occurrence]
Reported found in green tea, asparagus, beer, strawberry, peach and beef | [Definition]
ChEBI: Dihydro-5-propyl-2(3H)-furanone is a lactone. | [Preparation]
Obtained in low yields by hydrogenation of ethyl β-furylacrylate; by lactoniation of heptonic acid; also by condensation of methylacrylate butyl alcohol using a catalyst. | [Aroma threshold values]
Detection: 400 ppb. | [Taste threshold values]
Taste characteristics at 15 ppm: sweet, lactonic, creamy, coconut and coumarin, with milky and tobacco Nuances. | [Synthesis Reference(s)]
Journal of the American Chemical Society, 99, p. 7360, 1977 DOI: 10.1021/ja00464a048 | [General Description]
γ-Heptalactone is a volatile flavor compound found in mangoes, strawberries, pineapples as well as in some dairy products. It is used as a flavoring agent in the food and cosmetic industry. |
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