γ-Octanoic lactone - CAS 104-50-7

Catalog:	BB001406
Product Name:	γ-Octanoic lactone
CAS:	104-50-7
Synonyms:	5-butyloxolan-2-one
Application:	Used as flavoring agent or adjuvant.

Technical Data

IUPAC Name:	5-butyloxolan-2-one
Description:	γ-Octanoic lactone (CAS# 104-50-7) is one of the fine organic aerosol emitted from meat cooking operations that was examined by high-resolution gas chromatography.
Molecular Weight:	142.20
Molecular Formula:	C8H14O2
Canonical SMILES:	CCCCC1CCC(=O)O1
InChI:	InChI=1S/C8H14O2/c1-2-3-4-7-5-6-8(9)10-7/h7H,2-6H2,1H3
InChI Key:	IPBFYZQJXZJBFQ-UHFFFAOYSA-N
Boiling Point:	234.00 °C (EPI 4.0)
Melting Point:	91 °C (Solv: ethanol (64-17-5))
Flash Point:	>230 °CF
Purity:	97.0 %
Density:	0.981 g/mL at 25 °C (lit.)
Solubility:	H2O=3632mg/L @ 25 °C
Appearance:	Colorless to slightly yellow liquid
Storage:	Store tightly sealed under inert gas in a cool, well-ventilated area.
MDL:	MFCD00005402
LogP:	1.88220
Refractive Index:	1.443 : 1.447 at 20 deg C
Stability:	Stable under normal temperatures and pressures.
Vapor Pressure:	0.0408mmHg at 25°C

Publication Number	Title	Priority Date
CN-113475651-A	Peach essence	20210707
CN-113203816-A	Method for simultaneously detecting gamma-lactone and delta-lactone compounds in Cheddar cheese	20210517
CN-113073007-A	Feicheng Hongli essence	20210426
CN-113088392-A	Feicheng Baili essence	20210426
CN-113088393-A	Fenghua jade dew essence	20210426

PMID	Publication Date	Title	Journal
22583190	20120601	Effect of α-tocopherol on lactone formation in marbled beef and changes in lactone volatility during storage	Journal of food science
22438014	20120401	Isolation and identification of host cues from mango, Mangifera indica, that attract gravid female oriental fruit fly, Bactrocera dorsalis	Journal of chemical ecology
21823126	20111001	Changes in volatile compound composition of Antrodia camphorata during solid state fermentation	Journal of the science of food and agriculture
21535590	20101101	Effects of alpha-tocopherol on lactones in beef headspace during storage	Journal of food science
20415420	20100526	Expression of genes associated with aroma formation derived from the fatty acid pathway during peach fruit ripening	Journal of agricultural and food chemistry

Complexity:	120
Compound Is Canonicalized:	Yes
Covalently-Bonded Unit Count:	1
Defined Atom Stereocenter Count:	0
Defined Bond Stereocenter Count:	0
Exact Mass:	142.099379685
Formal Charge:	0
Heavy Atom Count:	10
Hydrogen Bond Acceptor Count:	2
Hydrogen Bond Donor Count:	0
Isotope Atom Count:	0
Monoisotopic Mass:	142.099379685
Rotatable Bond Count:	3
Topological Polar Surface Area:	26.3
Undefined Atom Stereocenter Count:	1
Undefined Bond Stereocenter Count:	0
XLogP3:	1.6