Aroma
Warm, powerfully herbaceous, sweet "Tobacco-like", coumannic type odor.
Sweet, powerful, warm-herbaceous, Coumarin-Caramel taste.
Description
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.
Chemical Properties
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.
Chemical Properties
4-Hexanolide is colorless liquid. Very slightly soluble in water,
soluble in alcohol, Propylene glycol and oils.
Occurrence
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.
Uses
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.
Uses
4-Hexanolide was used as curing agent for diglycidyl ether of bisphenol A with ytterbium triflate as an initiator.
Uses
γ-Caprolactone was used as curing agent for diglycidyl ether of bisphenol A with ytterbium triflate as an initiator.
Definition
4-Hexanolide is a gamma-lactone that is oxolan-2-one substituted by an ethyl group at position 5.
Application
4-Hexanolide finds some use in perfume
compositions as a modifier for Coumarin, in
Lavender and Fougere perfumes, and in many other types where Oakmoss is used as a sweetener for mossy notes.
This material is more widely used in flavors,
where its power and creamy sweetness is
utilized for imitation Butter, Honey, Vanilla,
Caramel and in fruit complexes and Tobacco
flavorings.
The concentration used may vary from 0,1
ppm to 20 ppm in most of the common finished products, except in ice cream where it may
be as high as 60 to 90 ppm.
It performs very well with Vanillin as a
synergist for the Vanilla and Cream-like
flavor, an effect previously supplied by Coumarin.
Preparation
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
Aroma threshold values
Detection: 1.6 ppm
Taste threshold values
Taste characteristics at 75 ppm: sweet, creamy, vanilla-like with green lactonic powdery nuances
General Description
γ-Hexalactone is a volatile flavoring compound largely present in food and beverage products, fruits, vegetables, etc.
Biochem/physiol Actions
Taste at 5-10ppm
