5-Hydroxyoctanoic Acid Lactone

Send Inquiry

Product Description

The following is the introduction of 5-Hydroxyoctanoic Acid Lactone

5-Hydroxyoctanoic acid lactone Basic information

Product Name:	5-Hydroxyoctanoic acid lactone
Synonyms:	delta-Propylvalerolactone;Octanoic acid, 5-hydroxy-, delta-lactone;octanolactone;tetrahydro-6-propyl-2h-pyran-2-on;5-octanolide;5-propyl-5-hydroxypentanoic acid lactone;5-hydroxyoctanoic acid lactone;FEMA 3214
CAS:	698-76-0
MF:	C8H14O2
MW:	142.2
EINECS:	211-820-5
Product Categories:
Mol File:	698-76-0.mol

5-Hydroxyoctanoic acid lactone Chemical Properties

Melting point	-14°C
Boiling point	238°C
density	1,002 g/cm3
FEMA	3214 \| DELTA-OCTALACTONE
refractive index	1.4550
Fp	125°C
form	neat
Specific Gravity	1.00
Water Solubility	Not miscible or difficult to mix in water.
JECFA Number	228
BRN	111515
CAS DataBase Reference	698-76-0(CAS DataBase Reference)
NIST Chemistry Reference	2H-pyran-2-one, tetrahydro-6-propyl-(698-76-0)
EPA Substance Registry System	2H-Pyran-2-one, tetrahydro-6-propyl- (698-76-0)

Safety Information

5-Hydroxyoctanoic acid lactone Usage And Synthesis

Description	May be synthesized from 5-hydroxyoctanoic acid by reduction with NaBH4 in water; by microbiological reduction of the corresponding keto acid; from 5-hydroxyoctanoic methyl amide by alkaline saponification, using Ba(OH)2.
Chemical Properties	Δ-Octalactone has a sweet, fatty, coconut, tropical, dairy odor.
Occurrence	Reported found as a volatile flavor component in coconut oil, butterfat, milk fat, the essence of the Blenheim variety of apricot, and pineapple, yellow passion fruit, cranberry, currant buds, papaya, peach, raspberry, strawberry, bilberry, plum, tomato, many cheeses, chicken fat, cooked beef, pork and mutton, rum, sherry, white wine, tea, coconut products, passion fruit, mango, prickly pear, loquat, mountain papaya, nectarine, cape gooseberry and rooibus tea (Aspalathus linearis).
Preparation	From 5-hydroxyoctanoic acid by reduction with NaBH4 in water; by microbiological reduction of the corresponding keto acid; from 5-hydroxyoctanoic methyl amide by alkaline saponification, using Ba(OH)2.
Taste threshold values	Taste characteristics at 10 ppm: coconut, sweet, creamy, lactonic and fruity with a milky and oily depth.
Safety Profile	Low toxicity by ingestion and skincontact. A skin irritant. When heated to decomposition itemits acrid smoke and irritating vapors.