EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

gamma-octalactone
octano-1,4-lactone

Sponsors

Fragrance Demo Formulas
Name:5-butyloxolan-2-one
CAS Number: 104-50-7Picture of molecule3D/inchi
Other:57084-15-8
ECHA EINECS - REACH Pre-Reg:203-208-1
FDA UNII:UHD6M52X0K
Nikkaji Web:J69.811C
Beilstein Number:0111677
MDL:MFCD00005402
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
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.
 
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
 
Organoleptic Properties:
Odor Type: coconut
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
Substantivity:144 hour(s) at 100.00 %
sweet coconut waxy creamy tonka dairy fatty
Odor Description:at 10.00 % in dipropylene glycol. sweet coconut waxy creamy tonka dairy fatty
Luebke, William tgsc, (1998)
Odor sample from: CA Aromatics Company Inc.
sweet creamy coconut milky soapy coumarinic fruity peach apricot
Odor Description:Sweet, creamy, coconut, milky, soapy, coumarin, fruity, peach and apricot
Mosciano, Gerard P&F 21, No. 1, 33, (1996)
Flavor Type: lactonic
lactonic coconut creamy toasted coumarinic fruity apricot peach
Taste Description: at 10.00 ppm. Lactonic, coconut, creamy, toasted, coumarin, fruity, apricot and peach
Mosciano, Gerard P&F 21, No. 1, 33, (1996)
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
gamma-OCTALACTONE ≥97.0%, FCC, Kosher
Odor Description:characteristic of coconut
Mainly used for coconut, tropical blends, oakwood, cream, peach and raspberry notes.
Taste Description:Characteristic coconut meat with vanilla coumarin notes
Lactone notes for a variety of flavors, especially coconut, vanilla, cream, as well as sweet dairy, fruits such as mango, peach, and apricot.
Alfrebro
gamma-OCTALACTONE NATURAL
Odor Description:Coconut, Creamy, Fatty, Herbaceous
PerfumersWorld
gamma-Octalactone
Odor Description:sweet creamy dairy fatty oily coconut aromatic sweet creamy coconut
Pell Wall Perfumes
gamma-Octalactone
Odor Description:Sweet, coconut, waxy, creamy, coumarin, milky, rich
According to Arctander: “This lactone is used in perfumery in heavy floral fragrances such as Gardenia, Tuberose, Hyacinth, and even in Lily. It serves as an interesting modifier or substitute for Coumarin in herbaceous fragrance types, Fougeres, Lavenders, etc. In spite of its comparatively low boiling point, it has an excellent tenacity.”
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
A.C.S. International
NATURAL gamma-octalactone
Odor: coconut, creamy, toasted, milky apricot peach
Operational Capabilities
A.C.S. International
Octalactone gamma
Odor: coconut, creamy, toasted, milky apricot peach
Advanced Biotech
GAMMA OCTALACTONE NATURAL
95% min.
Odor: Coconut
Advanced Biotech
GAMMA OCTALACTONE NATURAL
95% min.
Odor: Coconut
Alfrebro
gamma-OCTALACTONE NATURAL
Odor: Coconut, Creamy, Fatty, Herbaceous
Anhui Haibei
gamma-Octalactone
Odor: Fruit, dairy, Vanilla, orchid
Apiscent Labs
GAMMA OCTALACTONE
Odor: Coconut
Apple Flavor & Fragrance
gamma-Octalactone
Artiste
gamma-Octalactone Natural
Astral Extracts
Gamma-Octalactone
Augustus Oils
gamma Octalactone
Services
Aurochemicals
gamma-OCTALACTONE, EU Natural
Aurochemicals
gamma-OCTALACTONE, US Natural
Axxence Aromatic
gamma-OCTALACTONE Natural
Kosher
Sustainability
Bedoukian Research
gamma-OCTALACTONE
≥97.0%, FCC, Kosher
Odor: characteristic of coconut
Use: Mainly used for coconut, tropical blends, oakwood, cream, peach and raspberry notes.
Flavor: Characteristic coconut meat with vanilla coumarin notes
Lactone notes for a variety of flavors, especially coconut, vanilla, cream, as well as sweet dairy, fruits such as mango, peach, and apricot.
Beijing Lys Chemicals
gamma-Octalactone
Beijing Lys Chemicals
Natural gamma octalactone
Bell Flavors & Fragrances
Natural gamma-Octalactone
Berjé
gamma-Octa Lactone
Happening at Berje
BOC Sciences
For experimental / research use only.
gamma-OCTALACTONE FCC 97.0%
CG Herbals
gamma-Octalactone
Citrus and Allied Essences
gamma-Octalactone FCC
Market Report
Creatingperfume.com
gamma-Octalactone
Odor: Sweet, creamy, coconut, milky, soapy, coumarin, fruity, peach and apricot
De Monchy Aromatics
gamma-Octalactone
Diffusions Aromatiques
gamma-OCTALACTONE NATURELLE
Diffusions Aromatiques
gamma-OCTALACTONE
ENNOLYS
gamma-Octalactone
Natural (EU,US), Kosher & Halal
Odor: waxy, coconut, fresh mint
Ernesto Ventós
OCTALACTONE GAMMA
Odor: SWEET, COCONUT LIKE
Excellentia International
gamma-Octalactone Natural
Excellentia International
gamma-Octalactone
Fleurchem
g-octalactone natural
Fleurchem
g-octalactone
IFF
gamma-Octalactone
Odor: Coconut, creamy, fatty, fruity, herbaceous
Indenta Group
gamma-Octalactone
Indukern F&F
GAMMA-OCTALACTONE NATURAL
Odor: SWEET, COCONUT, FRUITY
Indukern F&F
GAMMA-OCTALACTONE
Odor: SWEET, COCONUT, FRUITY
Inoue Perfumery
gamma-OCTALACTONE
Jiangyin Healthway
gamma-Octalactone Natural99%
New functional food ingredients
Kun Shan P&A
gamma-Octalactone
Kun Shan P&A
Natural gamma-Octalactone
Kunshan Sainty
gamma-Octalactone, Kosher
Kunshan Sainty
gamma-Octalactone, Natural
Liaison Carbone
gamma-OCTALACTONE N° 451
Lluch Essence
gamma-OCTALACTONE NATURAL
Lluch Essence
gamma-OCTALACTONE
M&U International
gamma-OCTALACTONE, Kosher
M&U International
NAT.gamma-OCTALACTONE
Mane
Gamma Octalactone (S)
Odor: Sweet Milky Fruity
Moellhausen
gamma-OCTALACTONE
Odor: cocoa, creamy
Flavor: in dilution cocoa
Natural Advantage
gamma (-) Octalactone Nat
Naturamole
gamma-octalactone 95% natural EU
Odowell Co.,ltd
Gamma octalactone
PURITY: 98%MIN.
OQEMA
gamma-Octalactone natural
OQEMA
Octalactone Gamma
Pell Wall Perfumes
gamma-Octalactone
Odor: Sweet, coconut, waxy, creamy, coumarin, milky, rich
Use: According to Arctander: “This lactone is used in perfumery in heavy floral fragrances such as Gardenia, Tuberose, Hyacinth, and even in Lily. It serves as an interesting modifier or substitute for Coumarin in herbaceous fragrance types, Fougeres, Lavenders, etc. In spite of its comparatively low boiling point, it has an excellent tenacity.”
Penta International
gamma-OCTALACTONE, Kosher
Penta International
gamma-OCTALACTONE, NATURAL, Kosher
Perfumer Supply House
gamma-Octalactone
Odor: Sweet, creamy, coconut, milky, soapy, coumarin, fruity, peach and apricot
PerfumersWorld
gamma-Octalactone
Odor: sweet creamy dairy fatty oily coconut aromatic sweet creamy coconut
Phoenix Aromas & Essential Oils
gamma-Octalactone Natural
Phoenix Aromas & Essential Oils
Gamma-Octalactone
Prodasynth
OCTALACTONE GAMMA > 99
Odor: COCONUT
Flavor: SWEET, COCONUT LIKE
Reincke & Fichtner
gamma-Octalactone natural
Reincke & Fichtner
gamma-Octalactone
Riverside Aromatics
gamma-OCTALACTONE
Robertet
GAMMA OCTALACTONE
Pure & Nat (EU)
Sigma-Aldrich
g-Octalactone, ≥97%, FCC, FG
Odor: coconut; creamy; herbaceous; peach
Certified Food Grade Products
Sigma-Aldrich
g-Octalactone, natural, ≥97%, FG
Odor: coconut; creamy; herbaceous; peach
Soda Aromatic
gamma-Octalactone
Sunaux International
gamma-Octalactone
Sunaux International
nat.gamma-Octalactone
TCI AMERICA
For experimental / research use only.
gamma-Octalactone >96.0%(GC)
The Good Scents Company
gamma-octalactone
Odor: sweet coconut waxy creamy tonka dairy fatty
The Lermond Company
gamma-Octalactone, Natural
The Perfumers Apprentice
gamma-Octalactone (Natural)
Odor: sweet,creamy,dairy,fatty,oily,coconut
The Perfumers Apprentice
gamma-Octalactone
Odor: sweet,creamy,dairy,fatty,oily,coconut
Treatt
gamma-Octalactone
Vigon International
Octalactone Gamma Natural
Vigon International
Octalactone Gamma
Odor: SWEET, COCONUT, FRUITY
WEN International
GAMMA-OCTALACTONE Natural
Wujiang CIYUN Flavor & Fragrance
gamma-Octalactone ≥ 99.0%, Natural
Wujiang CIYUN Flavor & Fragrance
gamma-Octalactone ≥ 99.0%
 
Safety Information:
Preferred SDS: View
European 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.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
Acute toxicity, Oral (Category 4), H302
Skin irritation (Category 2), H315
GHS Label elements, including precautionary statements
 
Pictogramexclamation-mark.jpg
 
Signal word Warning
Hazard statement(s)
H302 - Harmful if swallowed
H315 - Causes skin irritation
Precautionary statement(s)
P264 - Wash skin thouroughly after handling.
P270 - Do not eat, drink or smoke when using this product.
P301 + P312 - IF SWALLOWED: call a POISON CENTER or doctor/physician IF you feel unwell.
P330 - Rinse mouth.
P501 - Dispose of contents/ container to an approved waste disposal plant.
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
 
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
 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: --
 
Safety References:
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
 
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
 
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
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
 
Potential Blenders and core components note
For Odor
acidic
2-
ethyl butyric acid
FL/FR
aldehydic
acetyl nonyryl
FL/FR
dodecanal (aldehyde C-12 lauric)
FL/FR
amber
ambroxan
FL/FR
cistus ladaniferus resinoid
FR
animal
costus valerolactone
FR
anisic
para-
anisaldehyde
FL/FR
balsamic
amyris wood oil
FL/FR
siam
benzoin resinoid
FL/FR
benzyl cinnamate
FL/FR
benzyl salicylate
FL/FR
iso
butyl cinnamate
FL/FR
cinnamyl alcohol
FL/FR
clover nitrile
FR
ethyl cinnamate
FL/FR
methyl cinnamate
FL/FR
3-
phenyl propyl alcohol
FL/FR
berry
raspberry ketone
FL/FR
raspberry ketone acetate
FL/FR
raspberry ketone methyl ether
FL/FR
buttery
acetoin
FL/FR
acetyl butyryl
FL/FR
acetyl isobutyryl
FL/FR
acetyl propionyl
FL/FR
butyl butyryl lactate
FL/FR
caramellic
2-oxo
butyric acid
FL/FR
cyclotene
FL/FR
ethyl maltol
FL/FR
levulinic acid
FL/FR
strawberry furanone
FL/FR
strawberry furanone acetate
FL/FR
cheesy
butyric acid
FL/FR
2-
heptanone
FL/FR
chocolate
iso
amyl phenyl acetate
FL/FR
citrus
bergamot oil
FL/FR
coconut
alpha-
angelica lactone
FL/FR
coconut decanone methyl
FR
coconut naphthalenone
FL/FR
delta-
decalactone
FL/FR
delta-2-
dodecenolactone
FL/FR
delta-
heptalactone
FL/FR
gamma-
heptalactone
FL/FR
delta-
nonalactone
FL/FR
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
delta-
octalactone
FL/FR
propyl octanoate
FL/FR
tetrahydrojasmone
FR
delta-
undecalactone
FL/FR
wine lactone
FL/FR
coumarinic
epsilon-
decalactone
FL/FR
phthalide
FL/FR
creamy
butyl lactate
FL/FR
gamma-
butyrolactone
FL/FR
creamy lactone
FL/FR
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
(Z)-gamma-
jasmolactone
FR
delta-
tridecalactone
FL/FR
para-
vanillic acid
FL/FR
para-
vanillyl alcohol
FL/FR
waxy lactone
FL/FR
earthy
1-
nonen-3-ol
FL/FR
fatty
(Z)-
dairy lactone
FL/FR
decanol
FL/FR
ethyl undecylenate
FL/FR
lauric acid
FL/FR
4-
methyl octanoic acid
FL/FR
fermented
butyl laevo-lactate
FL/FR
floral
acetophenone
FL/FR
alpha-
amyl cinnamaldehyde
FL/FR
iso
amyl salicylate
FL/FR
benzyl acetate
FL/FR
bois de rose oil brazil
FL/FR
citronellol
FL/FR
coriander seed oil
FL/FR
cyclamen aldehyde
FL/FR
cyclohexyl ethyl alcohol
FL/FR
dihydrojasmone
FL/FR
dihydrojasmone lactone
FL/FR
dimethyl benzyl carbinol
FL/FR
dimethyl benzyl carbinyl butyrate
FL/FR
floral pyranol
FR
geraniol
FL/FR
heliotropin
FL/FR
heliotropyl acetone
FL/FR
(Z)-3-
hexen-1-yl salicylate
FL/FR
hexenyl cyclopentanone
FR
alpha-
hexyl cinnamaldehyde
FL/FR
hyacinth ether
FR
hydroxycitronellal
FL/FR
jasmin lactone (IFF)
FL/FR
leerall
FR
linalool
FL/FR
laevo-
linalool
FL/FR
linalool oxide
FL/FR
para-
methyl acetophenone
FL/FR
methyl dihydrojasmonate
FL/FR
muguet carboxaldehyde
FR
nerol
FL/FR
nerolidol
FL/FR
ocean propanal
FL/FR
2-
pentyl cyclopentanone
FR
phenethyl alcohol
FL/FR
phenethyl phenyl acetate
FL/FR
rhodinol
FL/FR
fruity
acetoin acetate
FL/FR
amyl heptanoate
FL/FR
iso
amyl octanoate
FL/FR
benzyl propionate
FL/FR
gamma-
decalactone
FL/FR
(R)-delta-
decalactone
FL/FR
(S)-gamma-
dodecalactone
FL/FR
farnesyl acetone
FL/FR
4-
hydroxybenzyl alcohol
FL/FR
methyl (Z)-5-octenoate
FL/FR
octyl butyrate
FL/FR
iso
propyl octanoate
FL/FR
strawberry glycidate 1 (aldehyde C-16 (so-called))
FL/FR
(S)-delta-
undecalactone
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
vanilla carboxylate
FL/FR
green
iso
butyl benzyl carbinol
FL/FR
iso
butyl methyl ketone
FL/FR
alpha-
decalactone
FL/FR
(Z)-4-
hepten-1-ol
FL/FR
3-
hepten-2-one
FL/FR
(Z)-4-
heptenal
FL/FR
(Z)-4-
heptenal diethyl acetal
FL/FR
ivy dioxolane
FR
herbal
clary sage oil france
FL/FR
lactonic
jasminone
FL/FR
milky
laevo-
glutamine
CS
mushroom
3-
octen-2-ol
FL/FR
musk
iso
ambrettolide
FL/FR
powdery
para-
anisyl alcohol
FL/FR
soapy
ethyl undecanoate
FL/FR
spicy
cassia bark oil china
FL/FR
iso
eugenyl acetate
FL/FR
alpha-
methyl cinnamaldehyde
FL/FR
methyl heptadienone
FL/FR
sweet
vanilla oleoresin bali
FL/FR
terpenic
alpha-
terpineol
FL/FR
tonka
6-
amyl-alpha-pyrone
FL/FR
coumarin
FR
(±)-
dihydromint lactone
FL/FR
gamma-
hexalactone
FL/FR
7-
methyl coumarin
CS
mint lactone
FL/FR
octahydrocoumarin
FL/FR
whiskey lactone
FL/FR
tropical
delta-
dodecalactone
FL/FR
glyceryl 5-hydroxydecanoate
FL/FR
glyceryl 5-hydroxydodecanoate
FL/FR
3-
nonen-4-olide
FL/FR
vanilla
ortho-
dimethyl hydroquinone
FL/FR
ethyl vanillin
FL/FR
ethyl vanillin isobutyrate
FL/FR
ethyl vanillin propylene glycol acetal
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanillin
FL/FR
vanillyl acetate
FL/FR
vanillyl isobutyrate
FL/FR
vanillylidene acetone
FL/FR
vegetable
methional
FL/FR
waxy
allyl nonanoate
FL/FR
1-
dodecanol
FL/FR
ethyl palmitate
FL/FR
2-
methyl heptanoic acid
FL/FR
methyl laurate
FL/FR
myristyl alcohol
FL/FR
nonanoic acid
FL/FR
2-
nonanol
FL/FR
octyl isobutyrate
FL/FR
delta-
tetradecalactone
FL/FR
tetradecanal
FL/FR
2-
tridecanone
FL/FR
undecanoic acid
FL/FR
woody
amber carbinol
FR
guaiacwood oil
FL/FR
methyl cedryl ketone
FL/FR
patchouli ethanone
FR
santall
FR
woody acetate
FR
For Flavor
No flavor group found for these
allyl methyl trisulfide
FL
2-
butyl thiophene
FL
coconut naphthalenone
FL/FR
(R)-delta-
decalactone
FL/FR
alpha-
decalactone
FL/FR
6-
decenoic acid
FL
dimethyl benzofuranone
FL
ortho-
dimethyl hydroquinone
FL/FR
2,5-
dithiahexane
FL
(S)-gamma-
dodecalactone
FL/FR
delta-2-
dodecenolactone
FL/FR
farnesyl acetone
FL/FR
heptanal 2,3-butane diol acetal
FL
jasmin lactone (IFF)
FL/FR
lauric acid
FL/FR
massoia bark oil
FL
3-
methyl crotonic acid
FL
S-
methyl thiopropionate
FL
myristyl alcohol
FL/FR
3-
nonen-4-olide
FL/FR
4-
octen-3-one
FL
propyl octanoate
FL/FR
(R)-
tonka furanone
FL
(S)-delta-
undecalactone
FL/FR
wine lactone
FL/FR
3-(
methyl thio) methyl thiophene
FL
acidic
acidic
2-
ethyl butyric acid
FL/FR
levulinic acid
FL/FR
aldehydic
acetyl nonyryl
FL/FR
amber
iso
butyl benzyl carbinol
FL/FR
balsamic
siam
benzoin resinoid
FL/FR
benzyl salicylate
FL/FR
iso
butyl cinnamate
FL/FR
ethyl cinnamate
FL/FR
vanillylidene acetone
FL/FR
berry
heliotropyl acetone
FL/FR
raspberry ketone
FL/FR
raspberry ketone acetate
FL/FR
raspberry ketone methyl ether
FL/FR
brown
2-oxo
butyric acid
FL/FR
buttery
butyl laevo-lactate
FL/FR
diacetyl
FL
cabbage
methyl 2-thiofuroate
FL
caramellic
caramel furanone
FL
cyclotene
FL/FR
ethyl maltol
FL/FR
strawberry furanone
FL/FR
strawberry furanone acetate
FL/FR
celery
jasminone
FL/FR
cheesy
2-
heptanone
FL/FR
cherry
heliotropin
FL/FR
citrus
bergamot oil
FL/FR
linalool
FL/FR
laevo-
linalool
FL/FR
nerol
FL/FR
alpha-
terpineol
FL/FR
coconut
delta-
decalactone
FL/FR
massoia bark oil CO2 extract
FL
(R)-
massoia lactone
FL
6-
methyl coumarin
FL
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
octahydrocoumarin
FL/FR
delta-
octalactone
FL/FR
coumarinic
phthalide
FL/FR
creamy
acetoin
FL/FR
acetyl butyryl
FL/FR
acetyl isobutyryl
FL/FR
6-
amyl-alpha-pyrone
FL/FR
alpha-
angelica lactone
FL/FR
para-
anisaldehyde
FL/FR
butyl butyryl lactate
FL/FR
creamy lactone
FL/FR
5,5-
dibutyl dihydrofuran-2(3H)-one
FL
delta-
dodecalactone
FL/FR
glyceryl 5-hydroxydecanoate
FL/FR
glyceryl 5-hydroxydodecanoate
FL/FR
3-
hepten-2-one
FL/FR
gamma-
hexalactone
FL/FR
massoia lactone
FL
para-
methyl acetophenone
FL/FR
mint lactone
FL/FR
delta-
nonalactone
FL/FR
octyl isobutyrate
FL/FR
delta-
tridecalactone
FL/FR
delta-
undecalactone
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
para-
vanillic acid
FL/FR
para-
vanillyl alcohol
FL/FR
waxy lactone
FL/FR
dairy
butyl lactate
FL/FR
methyl (Z)-5-octenoate
FL/FR
earthy
1-
nonen-3-ol
FL/FR
fatty
(Z)-
dairy lactone
FL/FR
ethyl undecylenate
FL/FR
4-
methyl octanoic acid
FL/FR
nonanoic acid
FL/FR
2,4-
octadien-1-ol
FL
tetradecanal
FL/FR
2-
tridecanone
FL/FR
floral
iso
amyl phenyl acetate
FL/FR
bois de rose oil brazil
FL/FR
citronellol
FL/FR
dihydrojasmone
FL/FR
dimethyl benzyl carbinyl butyrate
FL/FR
geraniol
FL/FR
methyl dihydrojasmonate
FL/FR
ocean propanal
FL/FR
phenethyl alcohol
FL/FR
rhodinol
FL/FR
fruity
acetoin acetate
FL/FR
acetyl isovaleryl
FL
amyl heptanoate
FL/FR
iso
amyl octanoate
FL/FR
para-
anisyl alcohol
FL/FR
banana coconut cream flavor
FL
benzyl acetate
FL/FR
benzyl propionate
FL/FR
gamma-
decalactone
FL/FR
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
4-
hydroxybenzyl alcohol
FL/FR
iso
propyl octanoate
FL/FR
strawberry glycidate 1 (aldehyde C-16 (so-called))
FL/FR
vanilla carboxylate
FL/FR
green
iso
amyl salicylate
FL/FR
iso
butyl methyl ketone
FL/FR
cinnamyl alcohol
FL/FR
cyclamen aldehyde
FL/FR
cyclohexyl ethyl alcohol
FL/FR
(Z)-4-
hepten-1-ol
FL/FR
(Z)-4-
heptenal
FL/FR
(Z)-4-
heptenal diethyl acetal
FL/FR
(Z)-3-
hexen-1-yl salicylate
FL/FR
linalool oxide
FL/FR
methyl heptadienone
FL/FR
nerolidol
FL/FR
herbal
clary sage oil france
FL/FR
coriander seed oil
FL/FR
honey
phenethyl phenyl acetate
FL/FR
lactonic
(±)-
dihydromint lactone
FL/FR
delta-
heptalactone
FL/FR
gamma-
heptalactone
FL/FR
medicinal
dimethyl benzyl carbinol
FL/FR
milky
gamma-
butyrolactone
FL/FR
dextro,laevo-3-(
methyl thio) butanone
FL
mushroom
3-
octen-2-ol
FL/FR
musk
iso
ambrettolide
FL/FR
nutty
toasted
hazelnut cream flavor
FL
powdery
acetophenone
FL/FR
soapy
dodecanal (aldehyde C-12 lauric)
FL/FR
1-
dodecanol
FL/FR
sour
butyric acid
FL/FR
spicy
benzyl cinnamate
FL/FR
benzylidene acetone
FL
cassia bark oil china
FL/FR
iso
eugenyl acetate
FL/FR
alpha-
methyl cinnamaldehyde
FL/FR
methyl cinnamate
FL/FR
3-
phenyl propyl alcohol
FL/FR
sweet
vanilla oleoresin bali
FL/FR
toasted
acetyl propionyl
FL/FR
tomato
methional
FL/FR
tropical
alpha-
amyl cinnamaldehyde
FL/FR
vanilla
ethyl vanillin
FL/FR
ethyl vanillin isobutyrate
FL/FR
ethyl vanillin propylene glycol acetal
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanillin
FL/FR
vanillyl acetate
FL/FR
vanillyl isobutyrate
FL/FR
waxy
allyl nonanoate
FL/FR
epsilon-
decalactone
FL/FR
decanol
FL/FR
dihydrojasmone lactone
FL/FR
ethyl palmitate
FL/FR
ethyl undecanoate
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
hydroxycitronellal
FL/FR
2-
methyl heptanoic acid
FL/FR
methyl laurate
FL/FR
2-
nonanol
FL/FR
octyl 2-furoate
FL
octyl butyrate
FL/FR
delta-
tetradecalactone
FL/FR
undecanoic acid
FL/FR
woody
ambroxan
FL/FR
amyris wood oil
FL/FR
guaiacwood oil
FL/FR
methyl cedryl ketone
FL/FR
whiskey lactone
FL/FR
 
Potential Uses:
FRapricot
FRblackberry
FRbutter
FRbutterscotch
FL/FRcaraway
 chocolate cocoa
FRchristmas blends
FRcoconut
 cookie
FRcream
FLfat
FRhoney miel
FRmango
FLmilk
 oakwood
FRpeach
FRraspberry
FRroot beer
FRstrawberry
FLtropical
FRvanilla
 
Occurrence (nature, food, other):note
 apricot fruit
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 beer
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 bilberry fruit
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 bilberry fruit juice
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 blackberry fruit
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 chicken
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 cognac
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 mango fruit
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 papaya fruit
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 peach fruit
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 peach plant
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 pineapple fruit
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 plum fruit
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 plumcot fruit
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 sherry
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 strawberry wild strawberry fruit
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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
 

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.
 
Notes:
Present in apricots, peaches and other fruits. Flavouring ingredient [DFC]
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