Reliable Quality Factory Supply GAMMA-HEPTALACTONE 105-21-5 Fast Shipping
- Molecular Formula:C7H12O2
- Molecular Weight:128.171
- Appearance/Colour:Clear colorless to pale yellow liquid
- Vapor Pressure:0.0827mmHg at 25°C
- Refractive Index:n20/D 1.442(lit.)
- Boiling Point:226.3 °C at 760 mmHg
- Flash Point:85.3 °C
- PSA：26.30000
- Density:0.983 g/cm3
- LogP:1.49210
4-Heptanolide(Cas 105-21-5) Usage
|
Description
|
y-Heptalactone has a sweet, nut-like, caramel odor and a malty,
caramel, sweet, herbaceous taste. This substance may be obtained
in low yields by hydrogenation of ethyl P-furylacrylate;1 by lactoniation of heptenoic acid; also by condensation of methylacrylate
butyl alcohol using a catalyst. |
|
Chemical Properties
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γ-Heptalactone has a sweet, coconut-like, caramel and a malty, caramel, sweet odor, and herbaceous taste. |
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Occurrence
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Reported found in green tea, asparagus, beer, strawberry, peach and beef |
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Uses
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Food additive. |
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Preparation
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Obtained in low yields by hydrogenation of ethyl β-furylacrylate; by lactoniation of heptonic acid; also by condensation of methylacrylate butyl alcohol using a catalyst. |
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Aroma threshold values
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Detection: 400 ppb. |
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Taste threshold values
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Taste characteristics at 15 ppm: sweet, lactonic, creamy, coconut and coumarin, with milky and tobacco Nuances. |
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Synthesis Reference(s)
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Journal of the American Chemical Society, 99, p. 7360, 1977 DOI: 10.1021/ja00464a048 |
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General Description
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γ-Heptalactone is a volatile flavor compound found in mangoes, strawberries, pineapples as well as in some dairy products. It is used as a flavoring agent in the food and cosmetic industry. |
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Hazard
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A skin irritant. |
InChI:InChI=1/C7H12O2/c1-2-3-6-4-5-7(8)9-6/h6H,2-5H2,1H3
105-21-5 Relevant articles
FACILE OXIDATIVE CYCLIZATION AND CARBONYLATION OF ALLYLIC ALCOHOLS
Alper, Howard,Leonard, Daniele
, p. 5639 - 5642 (1985)
Palladium chloride catalyzed reaction o...
On the mode of baker's yeast reduction of C-7 - C-10 2-alken-4-olides
Fronza, Giovanni,Fuganti, Claudio,Grasselli, Piero,Mele, Andrea,Sarra, Antonella,Allegrone, Gianna,Barbeni, Massimo
, p. 6467 - 6470 (1993)
Baker's yeast reduction of lactones 8, a...
-
Zook,Knight
, p. 2302 (1954)
-
Organocatalytic stereoselective approach to the total synthesis of (-)-halosaline
Jha, Vishwajeet,Kumar, Pradeep
, p. 3238 - 3244 (2014/01/06)
A practical and efficient organocatalyti...
A new synthesis of γ-butyrolactones via AuCl3- or Hg(II)-catalyzed intramolecular hydroalkoxylation of 4-bromo-3-yn-1-ols
Reddy, Maddi Sridhar,Kumar, Yalla Kiran,Thirupathi, Nuligonda
supporting information; experimental part, p. 824 - 827 (2012/04/05)
An efficient conversion of 4-bromo-3-yn-...
Reactions of hydriodic acid with aldonolactones and n-alkanolactones. Interconversions between lactones and iodocarboxylic acids
Liu, Zhengchun,Granata, Alessandro,Shen, Xinhua,Perlin, Arthur S.
, p. 2081 - 2088 (2007/10/02)
Aldonolactones containing from four to e...
105-21-5 Process route
-
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22935-13-3
2-ethyl-1,6-hexanedioic acid
-
-
3301-90-4
6-ethyl-tetrahydro-2H-pyran-2-one
-
-
105-21-5
4-propylbutanolide
-
-
4054-93-7
γ-ethyl-Δγ,δ-pentenolide
-
-
19895-35-3
6-ethyl-5,6-dihydro-2H-pyran-2-one
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35194-37-7,41653-95-6,51193-78-3
(E)-hept-4-enoic acid
-
-
18776-90-4
(E)-hept-5-enoic acid
Conditions
| Conditions |
Yield |
|
With
sodium persulfate; silver nitrate; copper(II) sulfate;
In
water;
at 60 ℃;
for 3h;
Product distribution;
|
32 % Chromat.
24 % Chromat.
|
-
-
3301-90-4
6-ethyl-tetrahydro-2H-pyran-2-one
-
-
105-21-5
4-propylbutanolide
Conditions
| Conditions |
Yield |
|
With
sodium persulfate;
In
water;
at 85 - 90 ℃;
for 5h;
|
45%
17%
|
105-21-5 Upstream products
105-21-5 Downstream products
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22094-43-5
4-Hydroxy-heptansaeure-hydrazid
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31323-51-0
(S)-γ-Propyl-γ-butyrolactone
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88270-38-6
(R)-5-propyl-dihydrofuran-2(3H)-one
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295796-51-9
3-hydroxymethyl-5-propyl-dihydro-furan-2-one
