y-Octalactone has a strong, fruity odor reminiscent of coconut with
a very sweet taste. This substance may be prepared synthetically
from epoxy-1,2-hexane and sodio-malonic ester; after saponification
the oxyacid is extracted with ether and is lactonized.
gamma-Octanoic lactone occurs as an
aroma constituent in many processed and unprocessed foods. It is a pale yellow
liquid with a fruity/coconut-like odor and is used both in aroma compositions and
in heavy blossom perfumes.
γ-Octalactone has a fruity odor reminiscent of coconut and a very sweet taste.
Reported found in apricot, peach, blue cheese, butter, cooked chicken and cooked pork, licorice, milk, raspberry,
roasted barley, and roasted filbert.
(Gamma)-Octalactone is a synthetic flavoring agent that is a stable, colorless to slightly yellow liquid of peach odor. It should be stored in glass or tin containers. It is used in flavors for peach with applications in baked goods, candy, and ice cream at 5–17 ppm.
4-Octanolide is one of the fine organic aerosol emitted from meat cooking operations that was examined by high-resolution gas chromatography.
ChEBI: Gamma-octalactone is a gamma-lactone that is oxolan-2-one substituted by a butyl group at position 5. It is a volatile compound found in peaches, mangoes, beef and ham. It has a role as a fungal metabolite, a mouse metabolite, a mammalian metabolite, an insect attractant, a plant metabolite and a flavouring agent. It is a gamma-lactone, a tetrahydrofuranone and a volatile organic compound.
Detection: 7 ppb; aroma characteristics at 1.0%: sweet, fatty, creamy, coconut, lactonic and coumarinic.
Taste characteristics at 1 to 10 ppm: coconut, fatty, creamy, coumarinic, with a strong creamy and waxy
mouthfeel.
γ--Octalactone is one of the flavor constituents of peaches, oranges and sweet fortified wines.
Flammability and Explosibility
Not classified
Mildly toxic by
ingestion. A skin irritant. When heated to
decomposition it emits acrid smoke and
irritating fumes.
Prepared synthetically from epoxy-1,2-hexane and sodio-malonic ester; after saponification, the oxyacid is extracted with
ether and is lactonized.
