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

7-decen-4-olide
dec-7-eno-1,4-lactone

Supplier Sponsors

CAS Number: 67114-38-9Picture of molecule3D/inchi
FDA UNII:0HJO6W4420
Nikkaji Web:J307.191J
XlogP3-AA:2.40 (est)
Molecular Weight:168.23592000
Formula:C10 H16 O2
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
Racemate, mixture of (Z)- and (E)-isomers (EFFA, 2010a) Composition of mixture to be specified.
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
JECFA Food Flavoring:1992 7-decen-4-olide
FLAVIS Number:10.038 (Old)
DG SANTE Food Flavourings:10.038 dec-7-eno-1,4-lactone
FEMA Number:4439 7-decen-4-olide
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):67114-38-9 ; 7-DECEN-4-OLIDE
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 95.00 to 100.00 sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity:0.97400 to 0.98000 @ 25.00 °C.
Pounds per Gallon - (est).: 8.105 to 8.155
Refractive Index:1.46200 to 1.46800 @ 20.00 °C.
Boiling Point: 277.00 to 280.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.004000 mmHg @ 25.00 °C. (est)
Flash Point: 234.00 °F. TCC ( 111.90 °C. ) (est)
logP (o/w): 1.934 (est)
Soluble in:
 alcohol
 water, 614.3 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: fatty
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
fatty buttery oily nutty
Odor Description:at 10.00 % in dipropylene glycol. fatty buttery oily nutty
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Axsyn
For experimental / research use only.
2(3H)-Furanone, 5-(3-hexenyl)dihydro-
Parchem
7-decen-4-olide
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
 
Safety Information:
 
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
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for 7-decen-4-olide usage levels up to:
  0.5000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.37 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 3900 (μg/person/day)
Threshold of Concern:1800 (μg/person/day)
Structure Class: I
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: 24
 average usual ppmaverage maximum ppm
baked goods: 0.300003.00000
beverages(nonalcoholic): 0.300003.00000
beverages(alcoholic): 0.500005.00000
breakfast cereal: --
cheese: --
chewing gum: 1.0000015.00000
condiments / relishes: --
confectionery froastings: 0.300003.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: 0.100001.00000
fruit ices: 0.100001.00000
gelatins / puddings: 1.000003.00000
granulated sugar: --
gravies: --
hard candy: 1.0000010.00000
imitation dairy: 0.100001.00000
instant coffee / tea: --
jams / jellies: 0.300003.00000
meat products: --
milk products: 0.200002.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: 0.200002.00000
soups: --
sugar substitutes: --
sweet sauces: 0.300003.00000
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 7.0000035.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 5.0000025.00000
Edible ices, including sherbet and sorbet (03.0): 10.0000050.00000
Processed fruit (04.1): 7.0000035.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 10.0000050.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000025.00000
Bakery wares (07.0): 10.0000050.00000
Meat and meat products, including poultry and game (08.0): 2.0000010.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 2.0000010.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.0000025.00000
Foodstuffs intended for particular nutritional uses (13.0): 10.0000050.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 5.0000025.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 10.0000050.00000
Ready-to-eat savouries (15.0): 20.00000100.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 5.0000025.00000
 
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

Flavouring Group Evaluation 64 (FGE.64): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (57th meeting) structurally related to 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 evaluated by EFSA in FGE.10Rev1 (EFSA, 2008ab)
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

Scientific Opinion on Flavouring Group Evaluation 10, Revision 3 (FGE.10Rev3): 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
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :6019677
National Institute of Allergy and Infectious Diseases:Data
5-(3-hexenyl)dihydro-2(3H)-furanone
Chemidplus:0063095330
 
References:
 5-(3-hexenyl)dihydro-2(3H)-furanone
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):6019677
Pubchem (sid):135070943
 
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 Substances Added to Food (formerly EAFUS):View
HMDB (The Human Metabolome Database):HMDB40639
FooDB:FDB021777
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
FAO:7-Decen-4-olide
 
Potential Blenders and core components note
For Odor
buttery
acetoin propylene glycol acetal
FL/FR
coconut
alpha-
angelica lactone
FL/FR
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
creamy
cocos nucifera fruit oil CO2 extract
FR
cream fragrance
FR
floral
benzyl lactate
FL/FR
para-
cresyl laurate
FL/FR
fruity
(S)-delta-
decalactone
FL/FR
2-
methyl butyl butyrate
FL/FR
oily
butter acids
FL/FR
soapy
ethyl undecanoate
FL/FR
waxy
5(6)-
decenoic acid
FL/FR
delta-
tetradecalactone
FL/FR
For Flavor
No flavor group found for these
benzyl lactate
FL/FR
(S)-delta-
decalactone
FL/FR
4,5-
octane dione
FL
3-
pentanol
FL
buttery
buttery
acetoin propylene glycol acetal
FL/FR
coconut
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
creamy
alpha-
angelica lactone
FL/FR
5(6)-
decenoic acid
FL/FR
5,5-
dibutyl dihydrofuran-2(3H)-one
FL
fatty
butter acids
FL/FR
fruity
2-
methyl butyl butyrate
FL/FR
herbal
5-
hydroxymethyl furfural
FL
waxy
para-
cresyl laurate
FL/FR
ethyl undecanoate
FL/FR
delta-
tetradecalactone
FL/FR
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 not found in nature
 
Synonyms:
 dec-7-eno-1,4-lactone
7-decen-1,4-lactone
2(3H)-furanone, 5-(3-hexen-1-yl)dihydro-
2(3H)-furanone, 5-(3-hexenyl)dihydro-
5-(hex-3-en-1-yl) dihydrofuran-2(3H)-one
5-(hex-3-en-1-yl)dihydrofuran-2(3H)-one
5-(3-hexen-1-yl)-dihydro-2(3H)-furanone
5-(3-hexenyl)dihydro-2(3H)-furanone
gamma-jasmolactone
g-jasmolactone
 

Articles:

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Notes:
Flavour and fragrance agent [CCD]
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