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| | 4-Dodecanolide Basic information |
| Product Name: | 4-Dodecanolide | | Synonyms: | (±)-γ-octyl-γ-butyrolactone;DIHYDRO-5-OCTYL-2-FURANONE;(Z)-4-HYDROXY-6-DODECENOICACIDLACTONE;Dihydro-5-octylfuran-2(3H)-on;DODECALACTON-GAMMA;Natural gamma dodecalactone;5-Octyldihydrofuran-2(3H)-one;GAMMA-DODECALACTONE, NATURAL | | CAS: | 2305-05-7 | | MF: | C12H22O2 | | MW: | 198.3 | | EINECS: | 218-971-6 | | Product Categories: | Cosmetics;Food Additive | | Mol File: | 2305-05-7.mol |  |
| | 4-Dodecanolide Chemical Properties |
| Melting point | 17-18 °C(lit.) | | Boiling point | 130-132 °C1.5 mm Hg(lit.) | | density | 0.936 g/mL at 25 °C(lit.) | | vapor pressure | 7.3hPa at 20℃ | | refractive index | n20/D 1.452(lit.) | | FEMA | 2400 | GAMMA-DODECALACTONE | | Fp | >230 °F | | storage temp. | Refrigerator, under inert atmosphere | | solubility | Chloroform (Sparingly), Methanol (Slightly) | | form | Oil | | color | Colourless | | Specific Gravity | 0.94 | | Odor | at 100.00 %. fatty peach sweet metallic fruity | | Odor Type | fruity | | Water Solubility | 60mg/L at 20℃ | | JECFA Number | 235 | | BRN | 126680 | | InChIKey | WGPCZPLRVAWXPW-UHFFFAOYSA-N | | LogP | 2.7 at 20℃ | | CAS DataBase Reference | 2305-05-7(CAS DataBase Reference) | | NIST Chemistry Reference | «GAMMA» dodecalactone(2305-05-7) | | EPA Substance Registry System | 2(3H)-Furanone, dihydro-5-octyl- (2305-05-7) |
| Hazard Codes | Xi | | Risk Statements | 36/37/38 | | Safety Statements | 26-36 | | WGK Germany | 2 | | RTECS | LU3600000 | | Hazard Note | Irritant | | HS Code | 29322090 | | Toxicity | skn-rbt 500 mg/24H MOD FCTXAV 14,751,76 |
| | 4-Dodecanolide Usage And Synthesis |
| Chemical Properties | γ-Dodecalactone has a fatty, peachy, somewhat musky odor and buttery, peach-like flavor | | Occurrence | Reported found in apricot, cooked pork, milk products, peach, bilberry, guava fruit, papaya, pineapple, fresh
blackberry, strawberry, celery leaves and stalks, celery root, blue cheeses, cheddar cheese, Swiss cheese, meats, beer, rum, mushrooms, plum brandy, quince, chervil, naranjilla fruit and other natural sources | | Uses | 4-Dodecanolide was one of the organic compounds from meat charbroiling operations studied. | | Preparation | From 1-dodecen-12-oic acid with H2SO4 at 90°C; from 4-hydroxydodecanoic acid by lactonization; also from methylacrylate and octanol | | Definition | ChEBI: Xi-Dihydro-5-octyl-2(3H)-furanone is a gamma-lactone. | | Aroma threshold values | Detection: 7 ppb; aroma characteristics at 1.0%; sweet, creamy, fruity peach and apricot, lactonic, with
dairy waxy and fatty nuances.
| | Taste threshold values | Taste characteristics at 1 to 10 ppm: sweet, fruity peach, milky fatty and waxy with a pulpy fruity mouthfeel. | | Synthesis Reference(s) | Journal of the American Chemical Society, 108, p. 3745, 1986 DOI: 10.1021/ja00273a032
Organic Syntheses, Coll. Vol. 7, p. 400, 1990 | | Safety Profile | A skin irritant. When heated todecomposition it emits acrid smoke and irritating vapors |
| | 4-Dodecanolide Preparation Products And Raw materials |
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