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Product Details
Occurrence |
Reported found in blue cheeses, cheddar cheese, parmesan cheese, buttermilk, heated butter, chicken fat, heated beef fat, milk, lamb and mutton liver, pork fat and coconut meat and oil. |
Aroma threshold values |
Detection: 1.7 ppb |
Taste threshold values |
Taste characteristics at 20 ppm: buttery, fatty, creamy, with sweet milky and dairy nuances. |
General Description |
δ-Tetradecalactone is a flavoring substance that is reported to occur in ovine fat, beef fat, heated butter and cheddar cheese. |
Who Evaluation |
Evaluation year: 1997 |
InChI:InChI=1/C14H26O2/c1-2-3-4-5-6-7-8-10-13-11-9-12-14(15)16-13/h13H,2-12H2,1H3
5-Acetoxy- and 5-hydroxyalkanethioamide ...
Pilot-plant syntheses of alkyl and cyclo...
2-nonyl-cyclopentanone
tetrahydro-6-nonyl-2H-pyran-2-one
Conditions | Yield |
---|---|
With
MoOBr3; dihydrogen peroxide; acetic anhydride; acetic acid;
at 50 - 70 ℃;
for 6h;
|
78% |
5-hydroxytetradecanethioamide
tetrahydro-6-nonyl-2H-pyran-2-one
Conditions | Yield |
---|---|
With
Novozym 435 from Candida antarctica B;
In
diethyl ether;
at 40 ℃;
for 48h;
Reagent/catalyst;
Enzymatic reaction;
|
7.9% |
2-nonyl-cyclopentanone
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