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delta-nonalactone
General Material Information
| Preferred name | delta-nonalactone |
| Trivial Name | δ-Nonalactone |
| Short Description | nonano-1,5-lactone |
| Formula | C9 H16 O2 |
| CAS Number | 3301-94-8 |
| FEMA Number | 3356 |
| Flavis Number | 10.014 |
| ECHA Number | 221-974-5 |
| FDA UNII | DMB99B4WCF |
| Nikkaji Number | J208.789H |
| MDL | MFCD00286440 |
| COE Number | 2194 |
| xLogP3-AA | 2.40 (est) |
| NMR Predictor | External link |
| JECFA Food Flavoring | 230 5-hydroxynonanoic acid delta-lactone |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 3301-94-8 ; HYDROXYNONANOIC ACID, DELTA-LACTONE |
| 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
| 6-butyloxan-2-one | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 3301-94-8 |
| Pubchem (cid): | 18698 |
| Pubchem (sid): | 134983605 |
| Pherobase: | View |
| Publications by PubMed | |
| Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis. | |
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): | HMDB31514 |
| FooDB: | FDB008107 |
| Export Tariff Code: | 2932.20.5050 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| Wikipedia: | View |
Suppliers
PhysChem Properties
| Material listed in food chemical codex | Yes |
| Molecular weight | 156.22491455078 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 8.271 to 8.313 |
| Refractive Index | 1.452 to 1.458 @ 20 °C |
| Boiling Point | 115 to 116°C @ 2 mm Hg |
| Acid Value | 3 max KOH/g |
| Vapor Pressure | 0.018 mmHg @ 25 °C |
| Vapor Density | 1 |
| Flash Point TCC Value | 100 °C TCC |
| logP (o/w) | 1.959 est |
| Solubility | |
| alcohol | Yes |
| dipropylene glycol | Yes |
| water, very slightly | Yes |
| water, 1201 mg/L @ 25 °C (est) | Yes |
| water | No |
Organoleptic Properties
| Odor Type: Coconut | |
| coconut, creamy, sweet, milky, coumarinic, fatty, oily | |
| Odor strength | medium |
| Substantivity | > 24 hour(s) at 100.00 % |
| General comment | At 100.00 %. coconut creamy sweet milky coumarin |
| Mosciano, Gerard P&F 21, No. 3, 51, (1996) | Creamy, sweet, coconut, fatty and milky with a coumarinic and oily nuance |
| Flavor Type: Creamy | |
| creamy, milky, lactonic, dairy, oily, coconut | |
| Mosciano, Gerard P&F 21, No. 3, 51, (1996) | At 10.00 ppm. Creamy, milky, lactonic and dairy with an oily, coconut nuance |
| Excellent for creamy coconut, sweet dairy, especially milk and cream, can also be used for vanilla cream flavors. | Characteristic coconut, with sweet dairy cream and vanilla notes |
| Useful in: brown nuts, dairy, vanilla, savory meat, fruity yellow, fruity tropical, alcoholics. | Lactony, coumarin-like, sweet, coconut, creamy |
| NONALACTONE DELTA has beyond its typical coconut profile, interesting spicy and fruity nuances which are great for dairy, coconut and meat applications. | Nice coconut, spicy and fruity notes |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Apricot , Butter , Coconut , Cream , Curry leaf , Grape , Hay new mown hay , Herbal , Maple , Passion fruit , Peach , Peppermint , Pineapple , Plum , Raspberry , Spearmint , Strawberry , Tea green tea , Tobacco , Tonka bean , Vanilla , Woody |
| Flavoring purposes | Almond toasted almond , Bread white bread , Caramel , Chocolate cocoa , Cloudberry bakeapple , Curry leaf , Dairy , Nut , Tomato , 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) | |
| None found. | |
| GHS Label elements, including precautionary statements | |
| Pictogram | |
| Hazard statement(s) | |
| None found. | |
| Precautionary statement(s) | |
| None found. | |
| Human Experience: | |
| 10 % solution: no irritation or sensitization. | |
| 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 delta-nonalactone usage levels up to: | |||
| 5.0000 % in the fragrance concentrate. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 130.00 (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: 6 | |||
| Click here to view publication 6 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 4.00000 | |
| beverages(nonalcoholic): | - | 2.00000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | 2.00000 | |
| fish products: | - | - | |
| frozen dairy: | - | 2.00000 | |
| fruit ices: | - | 2.00000 | |
| gelatins / puddings: | - | 2.00000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 4.00000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | 2.00000 | |
| 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):3301-94-8 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :18698 |
| National Institute of Allergy and Infectious Diseases:Data |
| WISER:UN 1224 |
| WGK Germany:3 |
| 6-butyloxan-2-one |
| Chemidplus:0003301948 |