gamma-Hexalactone has a warm, powerful, herbaceous, sweet
odor and a sweet, coumarin-caramel taste. May be prepared by
reduction of sorbic acid using Zn, Sn, or SnCl2 and concentrated
HCL in acetic acid solution at 85°C; from ethylene oxide and
sodio-malonic ester; also from propyl alcohol and methylacrylate
in the presence of di-tert-butyl peroxide.
γ-Hexalactone has a sweet, herbaceous, warm, powerful, odor, with a sweet, coumarin-caramel taste. This compound
is also described to have odor as sweet, creamy, lactonic, tobacco and coumarin-like with green coconut nuances.
4-Hexanolide is clear colorless liquid
Reported found in apple juice, apricot, orange juice, guava, raisin, papaya, peach, pineapple, berries, asparagus, peas, potato, tomato, breads, cheeses, butter, milk, chicken fat, cooked beef, cooked pork, beer, cognac, grape wines, cocoa,
tea, filberts, pecans, passion fruit, Japanese plum, beans, mushroom, starfruit, mango, dried fig, prickly pear, licorice, soursop, Cape
gooseberry, nectarines, quince, pawpaw and other sources.
γ-Hexalactone may be used as an analytical standard for the determination of the analyte in wine, fruits, biological samples, meat products, and e-cigarette refill solutions by various chromatography techniques.
4-Hexanolide was used as curing agent for diglycidyl ether of bisphenol A with ytterbium triflate as an initiator.
γ-Caprolactone was used as curing agent for diglycidyl ether of bisphenol A with ytterbium triflate as an initiator.
4-Hexanolide is a gamma-lactone that is oxolan-2-one substituted by an ethyl group at position 5.
By reduction of sorbic acid using Zn, Sn or SnCl2 and concentrated HCl in acetic acid solution at 85°C; from ethylene
oxide and sodio-malonic ester; also from propyl alcohol and methylacrylate in the presence of di-tert-butyl peroxide
Taste characteristics at 75 ppm: sweet, creamy, vanilla-like with green lactonic powdery nuances
γ-Hexalactone is a volatile flavoring compound largely present in food and beverage products, fruits, vegetables, etc.
