We have found
46589
results matching your criteria.
Please wait while we search...
jasmin lactone (IFF)
Jasmin lactone (IFF) is a natural lactone with a medium floral aroma exhibiting fruity and peach-like nuances, commonly utilized in flavor and fragrance applications.
General Material Description
Jasmin lactone (IFF), also known as 7-decen-5-olide among various synonyms, is a lactone chemical compound with the molecular formula C10H16O2. It belongs to the class of tetrahydro-2H-pyran-2-one derivatives characterized by a lactone ring and an unsaturated pentenyl side chain. This compound presents a pale yellow to colorless appearance and emits a moderate floral odor imbued with oily, fruity, and petal-like jasmine, tuberose, peach, apricot, and coconut nuances. Jasmin lactone is naturally found in blossoms such as jasmine, gardenia, osmanthus, tea, and tuberose, often contributing to their characteristic scents. It is frequently extracted from jasmine absolute, sourced primarily from India, and is widely used as a flavor and fragrance agent. For structured chemical information, see PubChem.
Occurrence, Applicability & Potential Uses
Jasmin lactone occurs naturally in several floral sources, including jasmine, gardenia, osmanthus, tea, and tuberose flowers. It plays a significant role in the olfactory profiles of these plants. In the flavor and fragrance industry, it is used primarily to impart apricot, peach, jasmine, gardenia, floral, and tuberose notes. The International Fragrance Association (IFRA) (Global) provides guidelines for its safe usage in perfuming agents, recommending concentrations up to 3.0% in fragrance concentrates to ensure safety and regulatory compliance. Its combination of fruity floral attributes makes it a valuable ingredient in complex flavor and perfume formulations.
Physico-Chemical Properties Summary
Jasmin lactone is a moderately lipophilic compound with an estimated log P value of 2.117, indicating a preference for organic solvents over aqueous environments. It has a low vapor pressure of 0.004 mmHg at 25 °C, which contributes to prolonged substantivity in fragrance applications. The compound is soluble in alcohol and exhibits limited, estimated water solubility around 614 mg/L at 25 °C. Its flash point is approximately 230 °F (110 °C), suggesting standard handling precautions are necessary to prevent flammability risks. These physico-chemical traits contribute to its stability and performance in flavor and fragrance formulations, enabling effective aroma release and sustained scent during product use.
FAQ
What is jasmin lactone (IFF) and what are its main characteristics?
Jasmin lactone (IFF) is a natural lactone compound predominantly known for its use in flavor and fragrance industries. Chemically, it is identified as 7-decen-5-olide with a molecular formula C10H16O2. It possesses a medium-intensity floral scent with fruity, peach, apricot, and jasmine notes. Typically extracted from jasmine absolute and other floral sources, the compound contributes to the characteristic aroma profiles of gardenia, tuberose, osmanthus, and tea flowers.
Where is jasmin lactone naturally found and how is it used in products?
Jasmin lactone naturally occurs in flowers such as jasmine, gardenia, osmanthus, tea, and tuberose. It is commonly sourced from jasmine absolute, especially from Indian origins. In commercial products, it serves as a flavor and fragrance agent to impart fruity and floral aromas resembling apricot, peach, and jasmine. Its application spans perfuming agents and flavor formulations where a soft, persistent floral note is desired.
What regulations apply to jasmin lactone (IFF) and what safety information is available?
Jasmin lactone (IFF) is subject to standards such as the IFRA (International Fragrance Association) code of practice globally, with recommended maximum usage levels of 3.0% in fragrance concentrates. It is classified as an irritant under European regulations (Xi), with specific precautionary statements advising avoidance of skin and eye contact. There are no GHS hazard classifications under OSHA HCS. Safety assessments by entities like RIFM and EFSA indicate its controlled use without known severe toxicities. Detailed safety information includes its irritant potential and handling guidelines to minimize exposure risks.
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 |
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 |
| HMDB (The Human Metabolome Database): | Search |
| Export Tariff Code: | 2932.29.6000 |
| Typical G.C. | |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
General Material Information
| Preferred name | jasmin lactone (IFF) |
| Trivial Name | 7-Decen-5-olide |
| Short Description | 2H-pyran-2-one, tetrahydro-6-(2-pentenyl)- |
| Formula | C10 H16 O2 |
| CAS Number | 34686-71-0 |
| Flavis Number | 10.033 |
| ECHA Number | 252-148-2 |
| FDA UNII | Search |
| Nikkaji Number | J250.948B |
| xLogP3-AA | 2.40 (est) |
| NMR Predictor | External link |
| Synonyms |
|
Suppliers
| BOC Sciences | Ernesto Ventós |
| Ernesto Ventós S.A. |
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 168.2359161377 |
| Vapor Pressure | 0.004 mmHg @ 25 °C |
| Flash Point TCC Value | 110 °C TCC |
| logP (o/w) | 2.117 est |
| Solubility | |
| alcohol | Yes |
| water, 614.3 mg/L @ 25 °C (est) | Yes |
| water | No |
Organoleptic Properties
| Odor Type: Floral | |
| oily, fruity, petal, floral, jasmin, tuberose, peach, apricot, coconut | |
| Odor strength | medium |
| Substantivity | 400 hour(s) at 100.00 % |
| General comment | At 100.00 %. oily fruity petal floral absolute jasmin tuberose peach apricot coconut |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Apricot , Floral , Gardenia , Jasmin , Peach , Floral , Tuberose |
| Cosmetic purposes | Perfuming agents |
Safety Information
Safety information
| 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) | |
| None found. | |
| GHS Label elements, including precautionary statements | |
| Pictogram | |
| Hazard statement(s) | |
| None found. | |
| Precautionary statement(s) | |
| None found. | |
| Oral/Parenteral Toxicity: | |
| Not determined | |
| Dermal Toxicity: | |
| Not determined | |
| 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 jasmin lactone (IFF) usage levels up to: | |||
| 3.0000 % in the fragrance concentrate. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.22 (μg/capita/day) | ||
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):34686-71-0 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :6438070 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:2 |
| 6-[(E)-pent-2-enyl]oxan-2-one |
| Chemidplus:0034686710 |