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gamma-octalactone
General Material Information
| Preferred name | gamma-octalactone |
| Trivial Name | γ-Octalactone |
| Short Description | octano-1,4-lactone |
| Formula | C8 H14 O2 |
| CAS Number | 104-50-7 |
| Deleted CAS Number | 57084-15-8 |
| FEMA Number | 2796 |
| ECHA Number | 203-208-1 |
| FDA UNII | UHD6M52X0K |
| Nikkaji Number | J69.811C |
| Beilstein Number | 0111677 |
| MDL | MFCD00005402 |
| COE Number | 2274 |
| NMR Predictor | External link |
| JECFA Food Flavoring | 226 gamma-octalactone |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 104-50-7 ; GAMMA-OCTALACTONE |
| Synonyms |
|
US / EU / FDA / JECFA / FEMA / Scholar / Patents
| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
Literature & References
| 5-butyloxolan-2-one | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 104-50-7 |
| Pubchem (cid): | 7704 |
| Pubchem (sid): | 134972878 |
| Flavornet: | 104-50-7 |
| Pherobase: | View |
Other Information
| (IUPAC): | Atomic Weights of the Elements 2011 (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): | HMDB35422 |
| FooDB: | FDB014100 |
| Export Tariff Code: | 2932.29.6000 |
| VCF-Online: | VCF Volatile Compounds in Food |
| 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 |
Suppliers
PhysChem Properties
| Material listed in food chemical codex | Yes |
| Molecular weight | 142.19798278809 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 8.071 to 8.155 |
| Refractive Index | 1.443 to 1.447 @ 20 °C |
| Boiling Point | 132 to 133°C @ 20 mm Hg |
| Acid Value | 8 max KOH/g |
| Vapor Pressure | 0.041 mmHg @ 25 °C |
| Vapor Density | 1 |
| Flash Point TCC Value | 110 °C TCC |
| logP (o/w) | 1.432 est |
| Shelf life | 24 months (or longer if stored properly.) |
| Storage notes | Store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Solubility | |
| alcohol | Yes |
| dipropylene glycol | Yes |
| water, slightly | Yes |
| water, 3632 mg/L @ 25 °C (est) | Yes |
| water | No |
Organoleptic Properties
| Odor Type: Coconut | |
| sweet, coconut, waxy, creamy, tonka, dairy, fatty, milky, soapy, coumarinic, fruity, peach, apricot | |
| Odor strength | medium , recommend smelling in a 10.00 % solution or less |
| Substantivity | 144 hour(s) at 100.00 % |
| Luebke, William tgsc, (1998) | At 10.00 % in dipropylene glycol. sweet coconut waxy creamy tonka dairy fatty |
| Mosciano, Gerard P&F 21, No. 1, 33, (1996) | Sweet, creamy, coconut, milky, soapy, coumarin, fruity, peach and apricot |
| Flavor Type: Lactonic | |
| lactonic, coconut, creamy, toasted, coumarinic, fruity, apricot, peach | |
| Mosciano, Gerard P&F 21, No. 1, 33, (1996) | At 10.00 ppm. Lactonic, coconut, creamy, toasted, coumarin, fruity, apricot and peach |
| Lactone notes for a variety of flavors, especially coconut, vanilla, cream, as well as sweet dairy, fruits such as mango, peach, and apricot. | Characteristic coconut meat with vanilla coumarin notes |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Apricot , Blackberry , Butter , Butterscotch , Caraway seed , Christmas , Coconut , Cream , Honey , Mango , Oakwood , Peach , Raspberry , Root beer , Strawberry , Vanilla |
| Flavoring purposes | Caraway seed , Chocolate cocoa , Cookie , Fat , Milk , Tropical |
| Cosmetic purposes | Perfuming agents |
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xi - Irritant | |
| R 36/38 - Irritating to skin and eyes. S 02 - Keep out of the reach of children. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36 - Wear suitable protective clothing. | |
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| Acute toxicity, Oral (Category 4), H302 Skin irritation (Category 2), H315 | |
| GHS Label elements, including precautionary statements | |
| Pictogram |  |
| Signal word | Warning |
| Hazard statement(s) | |
| H302 - Harmful if swallowed H315 - Causes skin irritation | |
| Precautionary statement(s) | |
| P264 - Wash skin thouroughly after handling. P270 - Do not eat, drink or smoke when using this product. P301 + P312 - IF SWALLOWED: call a POISON CENTER or doctor/physician IF you feel unwell. P330 - Rinse mouth. P501 - Dispose of contents/ container to an approved waste disposal plant. | |
| Human Experience: | |
| 12 % solution: no irritation or sensitization. | |
| Oral/Parenteral Toxicity: | |
| oral-rat LD50 4400 mg/kg Food and Cosmetics Toxicology. Vol. 14, Pg. 821, 1976. oral-rat LD50 > 5000 mg/kg (Moreno, 1974c) | |
| Dermal Toxicity: | |
| skin-rabbit LD50 > 5000 mg/kg (Moreno, 1974c) | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in use information
| Category: | |||
| flavor and fragrance agents | |||
| RIFM Fragrance Material Safety Assessment: Search | |||
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice | |||
| Recommendation for gamma-octalactone usage levels up to: | |||
| 12.0000 % in the fragrance concentrate. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 430.00 (μg/capita/day) | ||
| 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: 3 | |||
| Click here to view publication 3 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 17.00000 | |
| beverages(nonalcoholic): | - | 4.80000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 16.00000 | |
| fruit ices: | - | 16.00000 | |
| gelatins / puddings: | - | 15.00000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 16.00000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | - | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | - | - | |
| soups: | - | - | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
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 |
| 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 |
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):104-50-7 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :7704 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:1 |
| 5-butyloxolan-2-one |
| Chemidplus:0000104507 |
| RTECS:LU3562000 for cas# 104-50-7 |