(R)-massoia lactone
(R)-5-hydroxy-2-decenoic acid lactone
  • Firmenich
    • Firmenich Inc.
      We Create
      We create perfumes and flavors for the World's most desirable brands.
      Firmenich is the largest privately-owned company in the perfume and flavor business. Swiss and family owned, we have created many of the world’s favorite perfumes for over 100 years and produced a number of the most well known flavors we enjoy each day.
      US Email: Fred Keifer
      US Voice: +1 609 452 1000
      US Fax: +1 609 452 6077
      956990 Massoia Lactone Nat min. 96%, Kosher, Halal

      MASSOIA LACTONE is a cost effective natural lactone which brings a very particular creamy, coconut and spicy profile to all kinds of dairy, fruit and nut flavors.
  • Fleurchem
    • Fleurchem, Inc.
      Have A Flavorful Day
      A leading global manufacturer and supplier of ingredients for Flavors, Fragrances, AromaTherapy, Foods, Beverages, Personal Care Products, and other uses.
      Operating out of the 200,000 sq. ft., former Hercules/PFW facility in Middletown, NY; Fleurchem produces a full range of natural isolates, synthetic chemicals & specialities, essential oils and flavors. Additionally, the company performs toll manufacturing, as well as custom chemical synthesis for a wide range of clients.
      Email: Information
      US Voice: 845-341-2100
      US Fax: 845-341-2121
      massoia lactone natural
  • Vigon International
    • Vigon International, Inc.
      Passion for Simplicity
      Manufacturer and supplier of high quality flavor and fragrance ingredients.
      The growth and success of Vigon is due in large part to a unique corporate concept that Vigon has developed and established within the industry: Creative Partnerships. This partnership concept has been and continues to be the foundation and guiding principle for all of Vigon's activities.
      US Email: Sales
      US Voice: 570-476-6300
      US Fax: 570-476-1110
      Products List: View
      500477 Massoia Lactone
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(6R)-6-pentyl-5,6-dihydropyran-2-one (Click)
CAS Number: 51154-96-2 38733-05-0
Nikkaji Web: J11.190B
Beilstein Number: 4177048
XlogP3-AA: 3.10 (est)
Molecular Weight: 168.23592000
Formula: C10 H16 O2
NMR Predictor: Predict
Category: flavoring 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
IBM Patents: Obtain
Pubchem Patents: Search
PubMed: Search
NCBI: Search
JECFA Food Flavoring: 246  5-hydroxy-2-decenoic acid delta-lactone
FEMA Number: 3744  5-hydroxy-2-decenoic acid delta-lactone
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Physical Properties:
Appearance: pale yellow clear liquid (est)
Assay: 95.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 0.98200 to 0.99200 @  25.00 °C.
Pounds per Gallon - (est).: 8.171 to  8.254
Refractive Index: 1.46700 to 1.47700 @  20.00 °C.
Boiling Point: 170.00 to  174.00 °C. @ 760.00 mm Hg
Boiling Point: 112.00 °C. @ 1.40 mm Hg
Vapor Pressure: 0.003000 mm/Hg @ 25.00 °C. (est)
Flash Point: > 200.00 °F. TCC ( > 93.33 °C. )
logP (o/w): 2.540 (est)
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Organoleptic Properties:
Odor Type: coconut
Odor Strength: medium ,
recommend smelling in a 1.00 % solution or less
 sweet  coconut  lactonic  creamy  milky  waxy  
Odor Description:
at 1.00 % in propylene glycol. 
sweet coconut meat lactonic creamy milky waxy
 sweet  coconut  lactonic  creamy  milky  waxy  
Odor Description:
Sweet, coconut meat, lactonic, creamy, milky and waxy
Mosciano, Gerard P&F 19, No. 1, 27, (1994)
 creamy  coconut  milky  green  fruity  
Taste Description:
at 20.00 ppm.  
Creamy, coconut, milky, green and slightly fruity
Mosciano, Gerard P&F 19, No. 1, 27, (1994)
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Cosmetic Information:
None found
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Citrus and Allied Essences
Massoia Lactone 95% (natural)
Market Report
Massoia Lactone Nat
min. 96%, Kosher, Halal
Flavor: Very pleasant creamy, coconut, spicy and celery notes
MASSOIA LACTONE is a cost effective natural lactone which brings a very particular creamy, coconut and spicy profile to all kinds of dairy, fruit and nut flavors.
massoia lactone natural
(R)-massoia lactone
Reincke & Fichtner
(R)-Massoia Lactone natural
Vigon International
Massoia Lactone
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Safety Information:
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
R 43 - May cause sensitisation by skin contact.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-mouse LD50  1890 mg/kg
Arzneimittel-Forschung. Drug Research. Vol. 14, Pg. 40, 1964.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavoring agents
IFRA: View Standard
Recommendation for (R)-massoia lactone usage levels up to:
 PROHIBITED: Should not be used as a fragrance ingredient.
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: 14
Click here to view publication 14
 average usual ppmaverage maximum ppm
baked goods: -1.00000
beverages(nonalcoholic): -0.50000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -4.00000
condiments / relishes: --
confectionery froastings: -1.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -0.20000
hard candy: -4.00000
imitation dairy: -2.00000
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: -0.20000
seasonings / flavors: --
snack foods: --
soft candy: -0.50000
soups: --
sugar substitutes: --
sweet sauces: --
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Safety References:
Flavor & Extract Manufacturers Association (FEMA) reference(s):
The FEMA GRAS assessment of lactones used as flavor ingredients.View pdf
EPI System: View
Chemicalize.org: Calculate predicted properties
EPA Substance Registry Services (TSCA): 51154-96-2
EPA ACToR: Toxicology Data
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 2
Chemidplus: 0051154962
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Leffingwell: chirality
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 51154-96-2
Pubchem (cid): 642793
Pubchem (sid): 135000502
Pherobase: View
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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): Search
Export Tariff Code: 2932.29.6000
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Wikipedia: View
RSC Learn Chemistry: View
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
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Potential Blenders and core components note
 acetoin acetateFL/FR
 acetyl butyrylFL/FR
 acetyl isobutyrylFL/FR
 acetyl isovalerylFL
 acetyl nonyrylFL/FR
 acetyl propionylFL/FR
 allyl methyl trisulfideFL
 allyl nonanoateFL/FR
 amber carbinolFR
alpha-amyl cinnamaldehydeFL/FR
 amyl heptanoateFL/FR
isoamyl octanoateFL/FR
isoamyl phenyl acetateFL/FR
isoamyl salicylateFL/FR
 amyris wood oilFL/FR
para-anisyl alcoholFL/FR
siam benzoin resinoidFL/FR
 benzyl acetateFL/FR
 benzyl cinnamateFL/FR
 benzyl propionateFL/FR
 benzyl salicylateFL/FR
 benzylidene acetoneFL
 bergamot oilFL/FR
 bois de rose oil brazilFL/FR
isobutyl benzyl carbinolFL/FR
 butyl butyryl lactateFL/FR
isobutyl cinnamateFL/FR
 butyl lactateFL/FR
 butyl laevo-lactateFL/FR
2-butyl thiopheneFL
 butyric acidFL/FR
2-oxobutyric acidFL/FR
 caramel furanoneFL
 cassia bark oil chinaFL/FR
 cinnamyl alcoholFL/FR
 clary sage oil franceFL/FR
 clover nitrileFR
 coconut decanone methylFR
 coconut naphthalenoneFL/FR
 coriander seed oilFL/FR
 costus valerolactoneFR
 creamy lactoneFL/FR
 cyclamen aldehydeFL/FR
 cyclohexyl ethyl alcoholFL/FR
(Z)-dairy lactoneFL/FR
6-decenoic acidFL
(R)-tonka furanoneFL
5,5-dibutyl dihydrofuran-2(3H)-oneFL
 dihydrojasmone lactoneFL/FR
 dimethyl benzofuranoneFL
 dimethyl benzyl carbinolFL/FR
 dimethyl benzyl carbinyl butyrateFL/FR
ortho-dimethyl hydroquinoneFL/FR
 dodecanal (aldehyde C-12 lauric)FL/FR
 ethyl cinnamateFL/FR
 ethyl maltolFL/FR
 ethyl palmitateFL/FR
 ethyl undecanoateFL/FR
 ethyl undecylenateFL/FR
 ethyl vanillinFL/FR
 ethyl vanillin isobutyrateFL/FR
 ethyl vanillin propylene glycol acetalFL/FR
isoeugenyl acetateFL/FR
 farnesyl acetoneFL/FR
 floral pyranolFR
 glyceryl 5-hydroxydecanoateFL/FR
 glyceryl 5-hydroxydodecanoateFL/FR
 guaiacwood oilFL/FR
 heliotropyl acetoneFL/FR
 heptanal 2,3-butane diol acetalFL
(Z)-4-heptenal diethyl acetalFL/FR
3-heptyl dihydro-5-methyl-2(3H)-furanoneFL/FR
 hexenyl cyclopentanoneFR
(Z)-3-hexen-1-yl salicylateFL/FR
alpha-hexyl cinnamaldehydeFL/FR
 hyacinth etherFR
4-hydroxybenzyl alcoholFL/FR
 ivy dioxolaneFR
 jasmin lactoneFL/FR
 cistus ladaniferus resinoidFR
 lauric acidFL/FR
 levulinic acidFL/FR
 linalool oxideFL/FR
 massoia bark oilFL
 methyl (Z)-5-octenoateFL/FR
 methyl 2-thiofuroateFL
para-methyl acetophenoneFL/FR
 methyl cedryl ketoneFL/FR
alpha-methyl cinnamaldehydeFL/FR
 methyl cinnamateFL/FR
6-methyl coumarinFL
7-methyl coumarinCS
 methyl dihydrojasmonateFL/FR
 methyl heptadienoneFL/FR
 methyl laurateFL/FR
4-methyl octanoic acidFL/FR
dextro,laevo-3-(methyl thio) butanoneFL
 mint lactoneFL/FR
 muguet carboxaldehydeFR
 myristyl alcoholFL/FR
beta-naphthyl ethyl etherFL/FR
gamma-nonalactone (aldehyde C-18 (so-called))FL/FR
 ocean propanalFL/FR
 octyl 2-furoateFL
 octyl isobutyrateFL/FR
 patchouli ethanoneFR
2-pentyl cyclopentanoneFR
 phenethyl alcoholFL/FR
 phenethyl phenyl acetateFL/FR
3-phenyl propyl alcoholFL/FR
 propyl octanoateFL/FR
isopropyl octanoateFL/FR
 raspberry ketoneFL/FR
 raspberry ketone acetateFL/FR
 raspberry ketone methyl etherFL/FR
 strawberry furanoneFL/FR
 strawberry furanone acetateFL/FR
 strawberry glycidate 1 (aldehyde C-16 (so-called))FL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
 undecanoic acidFL/FR
 vanilla bean absolute (vanilla planifolia)FL/FR
 vanilla oleoresin baliFL/FR
para-vanillic acidFL/FR
 vanillyl acetateFL/FR
para-vanillyl alcoholFL/FR
 vanillyl isobutyrateFL/FR
 vanillylidene acetoneFL/FR
 whiskey lactoneFL/FR
 wine lactoneFL/FR
 woody acetateFR
(Z)-woody amyleneFR
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Potential Uses:
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Natural Occurrence in: note
 cistus oil @ 0.1%
Data  GC  GRIN Trop Picture
 cryptocaria massoia
GRIN Trop Picture
 massoi bark oil
GRIN Trop Picture
GRIN Trop Picture
 tobacco burley tobacco
GRIN Trop Picture
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(R)-5-hydroxy-2-decenoic acid lactone
(R)-massoia lactone nat
(R)-massoia lactone natural
2H-pyran-2-one, 5,6-dihydro-6-pentyl-, (6R)-
2H-pyran-2-one, 5,6-dihydro-6-pentyl-, (R)-
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click on the picture(s) below to
interact with the 3D model
Picture of molecule
Soluble in:
 water, 614.3 mg/L @ 25 °C (est)
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