gamma-octalactone
 
Notes:
Present in apricots, peaches and other fruits. Flavouring ingredient [DFC]
Synonyms   Articles   Notes   Search
Fragrance Demo Formulas
5-butyloxolan-2-one (Click)
CAS Number: 104-50-7Picture of molecule
Other: 57084-15-8
ECHA EINECS - REACH Pre-Reg: 203-208-1
FDA UNII:UHD6M52X0K
Nikkaji Web: J69.811C
Beilstein Number: 0111677
MDL: MFCD00005402
FEMA Number: 2796
CoE Number: 2274
XlogP3: 1.60 (est)
Molecular Weight: 142.19798000
Formula: C8 H14 O2
NMR Predictor: Predict (works with chrome or firefox)
EFSA/JECFA Comments: JECFA evaluated gamma-octalactone (CASrn as in Register). Register CASrn refers to the racemate.
Category: flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
PubMed: Search
NCBI: Search
EFSA Update of results on the monitoring of furan levels in food: Read Report
EFSA Previous report: Results on the monitoring of furan levels in food: Read Report
EFSA Report of the CONTAM Panel on provisional findings on furan in food: Read Report
JECFA Food Flavoring: 226  gamma-octalactone
Flavis Number: 10.022 (Old)
DG SANTE Food Flavourings: 10.022  octano-1,4-lactone
FEMA Number: 2796  gamma-octalactone
FDA Mainterm: GAMMA-OCTALACTONE
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
Synonyms   Articles   Notes   Search   Top
Physical Properties:
Appearance: colorless to pale yellow clear liquid (est)
Assay: 97.00 to 100.00 % 
Food Chemicals Codex Listed: Yes
Specific Gravity: 0.97000 to 0.98000 @  25.00 °C.
Pounds per Gallon - (est).: 8.071 to  8.155
Refractive Index: 1.44300 to 1.44700 @  20.00 °C.
Boiling Point: 234.00 °C. @ 760.00 mm Hg
Boiling Point: 132.00 to  133.00 °C. @ 20.00 mm Hg
Acid Value: 8.00 max. KOH/g
Vapor Pressure: 0.041000 mm/Hg @ 25.00 °C. (est)
Vapor Density: >1 ( Air = 1 )
Flash Point: 230.00 °F. TCC ( 110.00 °C. )
logP (o/w): 1.432 (est)
Shelf Life: 24.00 month(s) or longer if stored properly.
Storage: store in cool, dry place in tightly sealed containers, protected from heat and light.
Soluble in:
 alcohol
 dipropylene glycol
 water, slightly
 water, 3632 mg/L @ 25 °C (est)
Insoluble in:
 water
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
Odor Type: coconut
Odor Strength: medium ,
recommend smelling in a 10.00 % solution or less
Odor Description:
at 10.00 % in dipropylene glycol. 
sweet coconut waxy creamy tonka dairy fatty
Substantivity: 144 Hour(s)
  
Synonyms   Articles   Notes   Search   Top
Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: perfuming agents
Synonyms   Articles   Notes   Search   Top
Safety Information:
Most important hazard(s):
Xi - Irritant
  R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
Human Experience: 12 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
  oral-rat LD50  4400 mg/kg
Food and Cosmetics Toxicology. Vol. 14, Pg. 821, 1976.

oral-rat LD50  > 5000 mg/kg
(Moreno, 1974c)

Dermal Toxicity:
  skin-rabbit LD50 > 5000 mg/kg
(Moreno, 1974c)

Inhalation Toxicity:
  Not determined
Synonyms   Articles   Notes   Search   Top
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for gamma-octalactone usage levels up to:
  12.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 430.00 (μg/capita/day)
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
 average usual ppmaverage maximum ppm
baked goods: -17.00000
beverages(nonalcoholic): -4.80000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -16.00000
fruit ices: -16.00000
gelatins / puddings: -15.00000
granulated sugar: --
gravies: --
hard candy: -16.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
Synonyms   Articles   Notes   Search   Top
Safety References:
Flavor & Extract Manufacturers Association (FEMA) reference(s):
The FEMA GRAS assessment of lactones used as flavor ingredients.View pdf
European Food Safety Athority(efsa): Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission related to - Flavouring Group Evaluation 10: Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf
Flavouring Group Evaluation 10, Revision 1 (FGE10 Rev1)[1] - Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 10, Revision 2 (FGE.10Rev2): Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30
View page or View pdf
EPI System: View
Env. Mutagen Info. Center: Search
EPA Substance Registry Services (TSCA): 104-50-7
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 7704
National Institute of Allergy and Infectious Diseases: Data
WGK Germany:1
 5-butyloxolan-2-one
Chemidplus: 0000104507
RTECS: LU3562000 for cas# 104-50-7
Synonyms   Articles   Notes   Search   Top
References:
 5-butyloxolan-2-one
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 104-50-7
Pubchem (cid): 7704
Pubchem (sid): 134972878
Flavornet: 104-50-7
Pherobase: View
Synonyms   Articles   Notes   Search   Top
Other Information:
(IUPAC): Atomic Weights of the Elements 2009
(IUPAC): Atomic Weights of the Elements 2009 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS): View
HMDB (The Human Metabolome Database): HMDB35422
FooDB: FDB014100
Export Tariff Code: 2932.29.6000
Haz-Map: View
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Synonyms   Articles   Notes   Search   Top
Potential Blenders and core components note
 
For Odor
acidic
acidic
2-ethyl butyric acidFL/FR
aldehydic
 acetyl nonyrylFL/FR
 dodecanal (aldehyde C-12 lauric)FL/FR
amber
 ambroxanFL/FR
 cistus ladaniferus resinoidFR
animal
 costus valerolactoneFR
anisic
para-anisaldehydeFL/FR
balsamic
 amyris wood oilFL/FR
siam benzoin resinoidFL/FR
 benzyl cinnamateFL/FR
 benzyl salicylateFL/FR
isobutyl cinnamateFL/FR
 cinnamyl alcoholFL/FR
 clover nitrileFR
 ethyl cinnamateFL/FR
 methyl cinnamateFL/FR
3-phenyl propyl alcoholFL/FR
berry
 raspberry ketoneFL/FR
 raspberry ketone acetateFL/FR
 raspberry ketone methyl etherFL/FR
buttery
 acetoinFL/FR
 acetyl butyrylFL/FR
 acetyl isobutyrylFL/FR
 acetyl propionylFL/FR
 butyl butyryl lactateFL/FR
caramellic
2-oxobutyric acidFL/FR
 cycloteneFL/FR
 ethyl maltolFL/FR
 levulinic acidFL/FR
 strawberry furanoneFL/FR
 strawberry furanone acetateFL/FR
cheesy
 butyric acidFL/FR
2-heptanoneFL/FR
chocolate
isoamyl phenyl acetateFL/FR
citrus
 bergamot oilFL/FR
coconut
alpha-angelica lactoneFL/FR
 coconut decanone methylFR
 coconut naphthalenoneFL/FR
delta-decalactoneFL/FR
delta-2-dodecenolactoneFL/FR
delta-heptalactoneFL/FR
gamma-heptalactoneFL/FR
(S)-gamma-hexalactone 
delta-nonalactoneFL/FR
gamma-nonalactone (aldehyde C-18 (so-called))FL/FR
delta-octalactoneFL/FR
 propyl octanoateFL/FR
 tetrahydrojasmoneFR
delta-undecalactoneFL/FR
 wine lactoneFL/FR
coumarinic
epsilon-decalactoneFL/FR
 phthalideFL/FR
creamy
 butyl lactateFL/FR
gamma-butyrolactoneFL/FR
 creamy lactoneFL/FR
3-heptyl dihydro-5-methyl-2(3H)-furanoneFL/FR
(Z)-gamma-jasmolactoneFR
delta-tridecalactoneFL/FR
para-vanillic acidFL/FR
para-vanillyl alcoholFL/FR
 waxy lactoneFL/FR
earthy
1-nonen-3-olFL/FR
fatty
(Z)-dairy lactoneFL/FR
 decanolFL/FR
 ethyl undecylenateFL/FR
 lauric acidFL/FR
4-methyl octanoic acidFL/FR
fermented
 butyl laevo-lactateFL/FR
floral
 acetophenoneFL/FR
alpha-amyl cinnamaldehydeFL/FR
isoamyl salicylateFL/FR
 benzyl acetateFL/FR
 bois de rose oil brazilFL/FR
 citronellolFL/FR
 coriander seed oilFL/FR
 cyclamen aldehydeFL/FR
 cyclohexyl ethyl alcoholFL/FR
 dihydrojasmoneFL/FR
 dihydrojasmone lactoneFL/FR
 dimethyl benzyl carbinolFL/FR
 dimethyl benzyl carbinyl butyrateFL/FR
 floral pyranolFR
 geraniolFL/FR
 heliotropinFL/FR
 heliotropyl acetoneFL/FR
(Z)-3-hexen-1-yl salicylateFL/FR
 hexenyl cyclopentanoneFR
alpha-hexyl cinnamaldehydeFL/FR
 hyacinth etherFR
 hydroxycitronellalFL/FR
 jasmin lactone (IFF)FL/FR
 leerallFR
 linaloolFL/FR
laevo-linaloolFL/FR
 linalool oxideFL/FR
para-methyl acetophenoneFL/FR
 methyl dihydrojasmonateFL/FR
 muguet carboxaldehydeFR
 nerolFL/FR
 nerolidolFL/FR
 ocean propanalFL/FR
2-pentyl cyclopentanoneFR
 phenethyl alcoholFL/FR
 phenethyl phenyl acetateFL/FR
 rhodinolFL/FR
fruity
 acetoin acetateFL/FR
 amyl heptanoateFL/FR
isoamyl octanoateFL/FR
 benzyl propionateFL/FR
gamma-decalactoneFL/FR
(R)-delta-decalactoneFL/FR
(S)-gamma-dodecalactoneFL/FR
 farnesyl acetoneFL/FR
4-hydroxybenzyl alcoholFL/FR
 methyl (Z)-5-octenoateFL/FR
 octyl butyrateFL/FR
isopropyl octanoateFL/FR
 strawberry glycidate 1 (aldehyde C-16 (so-called))FL/FR
(S)-delta-undecalactoneFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
 vanilla carboxylateFL/FR
green
isobutyl benzyl carbinolFL/FR
isobutyl methyl ketoneFL/FR
alpha-decalactoneFL/FR
(Z)-4-hepten-1-olFL/FR
3-hepten-2-oneFL/FR
(Z)-4-heptenalFL/FR
(Z)-4-heptenal diethyl acetalFL/FR
 ivy dioxolaneFR
herbal
 clary sage oil franceFL/FR
lactonic
 jasminoneFL/FR
milky
laevo-glutamineCS
mushroom
3-octen-2-olFL/FR
musk
isoambrettolideFL/FR
powdery
para-anisyl alcoholFL/FR
soapy
 ethyl undecanoateFL/FR
 cassia bark oil chinaFL/FR
isoeugenyl acetateFL/FR
alpha-methyl cinnamaldehydeFL/FR
 methyl heptadienoneFL/FR
sweet
 vanilla oleoresin baliFL/FR
terpenic
alpha-terpineolFL/FR
tonka
6-amyl-alpha-pyroneFL/FR
 coumarinFR
(±)-dihydromint lactoneFL/FR
gamma-hexalactoneFL/FR
7-methyl coumarinCS
 mint lactoneFL/FR
 octahydrocoumarinFL/FR
 whiskey lactoneFL/FR
tropical
delta-dodecalactoneFL/FR
 glyceryl 5-hydroxydecanoateFL/FR
 glyceryl 5-hydroxydodecanoateFL/FR
3-nonen-4-olideFL/FR
vanilla
ortho-dimethyl hydroquinoneFL/FR
 ethyl vanillinFL/FR
 ethyl vanillin isobutyrateFL/FR
 ethyl vanillin propylene glycol acetalFL/FR
 vanilla bean absolute (vanilla planifolia)FL/FR
 vanillinFL/FR
 vanillyl acetateFL/FR
 vanillyl isobutyrateFL/FR
 vanillylidene acetoneFL/FR
vegetable
 methionalFL/FR
waxy
 allyl nonanoateFL/FR
1-dodecanolFL/FR
 ethyl palmitateFL/FR
2-methyl heptanoic acidFL/FR
 methyl laurateFL/FR
 myristyl alcoholFL/FR
 nonanoic acidFL/FR
2-nonanolFL/FR
 octyl isobutyrateFL/FR
delta-tetradecalactoneFL/FR
 tetradecanalFL/FR
2-tridecanoneFL/FR
 undecanoic acidFL/FR
woody
 amber carbinolFR
 guaiacwood oilFL/FR
 methyl cedryl ketoneFL/FR
 patchouli ethanoneFR
 santallFR
 woody acetateFR
 
For Flavor
 
No flavor group found for these
 allyl methyl trisulfideFL
2-butyl thiopheneFL
 coconut naphthalenoneFL/FR
(R)-delta-decalactoneFL/FR
alpha-decalactoneFL/FR
6-decenoic acidFL
 dimethyl benzofuranoneFL
ortho-dimethyl hydroquinoneFL/FR
2,5-dithiahexaneFL
(S)-gamma-dodecalactoneFL/FR
delta-2-dodecenolactoneFL/FR
 farnesyl acetoneFL/FR
 heptanal 2,3-butane diol acetalFL
(S)-gamma-hexalactone 
 jasmin lactone (IFF)FL/FR
 lauric acidFL/FR
 massoia bark oilFL
3-methyl crotonic acidFL
S-methyl thiopropionateFL
 myristyl alcoholFL/FR
3-nonen-4-olideFL/FR
4-octen-3-oneFL
 propyl octanoateFL/FR
(R)-tonka furanoneFL
(S)-delta-undecalactoneFL/FR
 wine lactoneFL/FR
3-(methyl thio) methyl thiopheneFL
acidic
2-ethyl butyric acidFL/FR
 levulinic acidFL/FR
aldehydic
 acetyl nonyrylFL/FR
amber
isobutyl benzyl carbinolFL/FR
balsamic
siam benzoin resinoidFL/FR
 benzyl salicylateFL/FR
isobutyl cinnamateFL/FR
 ethyl cinnamateFL/FR
 vanillylidene acetoneFL/FR
berry
 heliotropyl acetoneFL/FR
 raspberry ketoneFL/FR
 raspberry ketone acetateFL/FR
 raspberry ketone methyl etherFL/FR
brown
2-oxobutyric acidFL/FR
buttery
 butyl laevo-lactateFL/FR
 diacetylFL
cabbage
 methyl 2-thiofuroateFL
caramellic
 caramel furanoneFL
 cycloteneFL/FR
 ethyl maltolFL/FR
 strawberry furanoneFL/FR
 strawberry furanone acetateFL/FR
celery
 jasminoneFL/FR
cheesy
2-heptanoneFL/FR
cherry
 heliotropinFL/FR
citrus
 bergamot oilFL/FR
laevo-linaloolFL/FR
 linaloolFL/FR
 nerolFL/FR
alpha-terpineolFL/FR
coconut
delta-decalactoneFL/FR
 massoia bark oil CO2 extractFL
(R)-massoia lactoneFL
6-methyl coumarinFL
gamma-nonalactone (aldehyde C-18 (so-called))FL/FR
 octahydrocoumarinFL/FR
delta-octalactoneFL/FR
coumarinic
 phthalideFL/FR
creamy
 acetoinFL/FR
 acetyl butyrylFL/FR
 acetyl isobutyrylFL/FR
6-amyl-alpha-pyroneFL/FR
alpha-angelica lactoneFL/FR
para-anisaldehydeFL/FR
 butyl butyryl lactateFL/FR
 creamy lactoneFL/FR
5,5-dibutyl dihydrofuran-2(3H)-oneFL
delta-dodecalactoneFL/FR
 glyceryl 5-hydroxydecanoateFL/FR
 glyceryl 5-hydroxydodecanoateFL/FR
3-hepten-2-oneFL/FR
gamma-hexalactoneFL/FR
 massoia lactoneFL
para-methyl acetophenoneFL/FR
 mint lactoneFL/FR
delta-nonalactoneFL/FR
 octyl isobutyrateFL/FR
delta-tridecalactoneFL/FR
delta-undecalactoneFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
para-vanillic acidFL/FR
para-vanillyl alcoholFL/FR
 waxy lactoneFL/FR
dairy
 butyl lactateFL/FR
 methyl (Z)-5-octenoateFL/FR
earthy
1-nonen-3-olFL/FR
fatty
(Z)-dairy lactoneFL/FR
 ethyl undecylenateFL/FR
4-methyl octanoic acidFL/FR
 nonanoic acidFL/FR
2,4-octadien-1-olFL
 tetradecanalFL/FR
2-tridecanoneFL/FR
floral
isoamyl phenyl acetateFL/FR
 bois de rose oil brazilFL/FR
 citronellolFL/FR
 dihydrojasmoneFL/FR
 dimethyl benzyl carbinyl butyrateFL/FR
 geraniolFL/FR
 methyl dihydrojasmonateFL/FR
 ocean propanalFL/FR
 phenethyl alcoholFL/FR
 rhodinolFL/FR
fruity
 acetoin acetateFL/FR
 acetyl isovalerylFL
 amyl heptanoateFL/FR
isoamyl octanoateFL/FR
para-anisyl alcoholFL/FR
 banana coconut cream flavorFL
 benzyl acetateFL/FR
 benzyl propionateFL/FR
gamma-decalactoneFL/FR
3-heptyl dihydro-5-methyl-2(3H)-furanoneFL/FR
4-hydroxybenzyl alcoholFL/FR
isopropyl octanoateFL/FR
 strawberry glycidate 1 (aldehyde C-16 (so-called))FL/FR
 vanilla carboxylateFL/FR
green
isoamyl salicylateFL/FR
isobutyl methyl ketoneFL/FR
 cinnamyl alcoholFL/FR
 cyclamen aldehydeFL/FR
 cyclohexyl ethyl alcoholFL/FR
(Z)-4-hepten-1-olFL/FR
(Z)-4-heptenalFL/FR
(Z)-4-heptenal diethyl acetalFL/FR
(Z)-3-hexen-1-yl salicylateFL/FR
 linalool oxideFL/FR
 methyl heptadienoneFL/FR
 nerolidolFL/FR
herbal
 clary sage oil franceFL/FR
 coriander seed oilFL/FR
honey
 phenethyl phenyl acetateFL/FR
lactonic
(±)-dihydromint lactoneFL/FR
delta-heptalactoneFL/FR
gamma-heptalactoneFL/FR
medicinal
 dimethyl benzyl carbinolFL/FR
milky
gamma-butyrolactoneFL/FR
dextro,laevo-3-(methyl thio) butanoneFL
mushroom
3-octen-2-olFL/FR
musk
isoambrettolideFL/FR
nutty
toasted hazelnut cream flavorFL
powdery
 acetophenoneFL/FR
soapy
 dodecanal (aldehyde C-12 lauric)FL/FR
1-dodecanolFL/FR
sour
 butyric acidFL/FR
spicy
 benzyl cinnamateFL/FR
 benzylidene acetoneFL
 cassia bark oil chinaFL/FR
isoeugenyl acetateFL/FR
alpha-methyl cinnamaldehydeFL/FR
 methyl cinnamateFL/FR
3-phenyl propyl alcoholFL/FR
 vanilla oleoresin baliFL/FR
toasted
 acetyl propionylFL/FR
tomato
 methionalFL/FR
tropical
alpha-amyl cinnamaldehydeFL/FR
vanilla
 ethyl vanillinFL/FR
 ethyl vanillin isobutyrateFL/FR
 ethyl vanillin propylene glycol acetalFL/FR
 vanilla bean absolute (vanilla planifolia)FL/FR
 vanillinFL/FR
 vanillyl acetateFL/FR
 vanillyl isobutyrateFL/FR
waxy
 allyl nonanoateFL/FR
epsilon-decalactoneFL/FR
 decanolFL/FR
 dihydrojasmone lactoneFL/FR
 ethyl palmitateFL/FR
 ethyl undecanoateFL/FR
alpha-hexyl cinnamaldehydeFL/FR
 hydroxycitronellalFL/FR
2-methyl heptanoic acidFL/FR
 methyl laurateFL/FR
2-nonanolFL/FR
 octyl 2-furoateFL
 octyl butyrateFL/FR
delta-tetradecalactoneFL/FR
 undecanoic acidFL/FR
woody
 ambroxanFL/FR
 amyris wood oilFL/FR
 guaiacwood oilFL/FR
 methyl cedryl ketoneFL/FR
 whiskey lactoneFL/FR
 
Synonyms   Articles   Notes   Search   Top
Potential Uses:
 apricotFR
 blackberryFR
 butterFR
 butterscotchFR
 carawayFL/FR
 chocolate cocoa 
 christmas blendsFR
 coconutFR
 cookie 
 creamFR
 fatFL
 honey mielFR
 mangoFR
 milkFL
 oakwood 
 peachFR
 raspberryFR
 root beerFR
 strawberryFR
 tropicalFL
 vanillaFR
Synonyms   Articles   Notes   Search   Top
Occurrence (nature, food, other): note
 apricot fruit
Search Trop  Picture
 beer
Search  PMC Picture
 bilberry fruit
Search Trop  Picture
 bilberry fruit juice
Search Trop  Picture
 blackberry fruit
Search  PMC Picture
 chicken
Search  PMC Picture
 cognac
Search  PMC Picture
 mango fruit
Search Trop  Picture
 papaya fruit
Search Trop  Picture
 peach fruit
Search Trop  Picture
 peach plant
Search Trop  Picture
 pineapple fruit
Search Trop  Picture
 plum fruit
Search Trop  Picture
 plumcot fruit
Search  PMC Picture
 sherry
Search  PMC Picture
 strawberry wild strawberry fruit
Search Trop  Picture
Synonyms   Articles   Notes   Search   Top
Synonyms:
5-butyl dihydro-2(3H)-furanone
5-butyl tetrahydro-2-furanone
4-butyl-4-hydroxybutyric acid lactone
4-N-butyl-4-hydroxybutyric acid lactone
4-butyl-gamma-butyrolactone
gamma-butyl-gamma-butyrolactone
gamma-N-butyl-gamma-butyrolactone
5-butyldihydro-2(3H)-furanone
5-butyldihydrofuran-2(3H)-one
5-butyloxolan-2-one
2(3H)-furanone, 5-butyldihydro-
2(3H)-furanone, dihydro-5-butyl-
4-hydroxyoctanoic acid gamma-lactone
4-hydroxyoctanoic acid lactone
gamma-octa lactone
g-octalactone
gamma octalactone
gamma-octalactone FCC
 octalactone gamma
g-octalactone natural
gamma-octalactone natural
gamma-octalactone, natural
 octan-4-olide
 octano-1,4-lactone
 octanoic acid gamma lactone
 octanoic acid, 4-hydroxy-, lactone
gamma-octanolactone
4-octanolide
 octanolide-1,4
Synonyms   Articles   Notes   Search   Top
Articles:
PubMed: Specific Volatile Compounds from Mango Elicit Oviposition in Gravid Bactrocera dorsalis Females.
PubMed: Oviposition site-selection by Bactrocera dorsalis is mediated through an innate recognition template tuned to γ-Octalactone.
PubMed: 6-Pentyl-2H-pyran-2-one: a potent peach-derived kairomone for New Zealand flower thrips, Thrips obscuratus.
PubMed: Effect of α-tocopherol on lactone formation in marbled beef and changes in lactone volatility during storage.
PubMed: Isolation and identification of host cues from mango, Mangifera indica, that attract gravid female oriental fruit fly, Bactrocera dorsalis.
PubMed: Artificial aging of Uva di Troia and Primitivo wines using oak chips inoculated with Penicillium purpurogenum.
PubMed: Effects of alpha-tocopherol on lactones in beef headspace during storage.
PubMed: Use of microfungi in the treatment of oak chips: possible effects on wine.
PubMed: Expression of genes associated with aroma formation derived from the fatty acid pathway during peach fruit ripening.
PubMed: Fate of key odorants in Sauternes wines through aging.
PubMed: Comparison of urinary scents of two related mouse species, Mus spicilegus and Mus domesticus.
PubMed: Volatile compounds in acacia, chestnut, cherry, ash, and oak woods, with a view to their use in cooperage.
PubMed: Odor detection thresholds and enantiomeric distributions of several 4-alkyl substituted gamma-lactones in Australian red wine.
PubMed: Quantification of several 4-alkyl substituted gamma-lactones in Australian wines.
PubMed: Effect of grain type and toasting conditions of barrels on the concentration of the volatile substances released by the wood and on the sensory characteristics of Montepulciano d'Abruzzo.
PubMed: Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols.
PubMed: Aroma composition of red wines by different extraction methods and Gas Chromatography-SIM/MASS spectrometry analysis.
PubMed: Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.
PubMed: Composition rather than viscosity modifies the aroma compound retention of flavored stirred yogurt.
PubMed: Volatile compounds in a spanish red wine aged in barrels made of Spanish, French, and American oak wood.
PubMed: Influence of distillation system, oak wood type, and aging time on volatile compounds of cider brandy.
PubMed: Identification of aroma active compounds in orange essence oil using gas chromatography-olfactometry and gas chromatography-mass spectrometry.
PubMed: Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regression models.
PubMed: Comparison of direct and indirect methods of measuring the precursors of beta-methyl-gamma-octalactone and their application to the analysis of Sessile oak wood.
PubMed: Identification of a precursor of beta-methyl-gamma-octalactone in the wood of sessile oak (Quercus petraea (Matt.) Liebl.).
PubMed: Influence of storage conditions on the formation of some volatile compounds in white fortified wines (Vins doux naturels) during the aging process.
PubMed: Chirality of the gamma-lactones produced by Sporidiobolus salmonicolor grown in two different media.
Synonyms   Articles   Notes   Search   Top
Please share your Comments.
Email Address:
 
 
 
 
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy