| CAS: | 2305-05-7 |
| MF: | C12H22O2 |
| MW: | 198.3 |
| EINECS: | 218-971-6 |
| Product Categories: | Cosmetics;Food Additive |
| Mol File: | 2305-05-7.mol |
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| 4-Dodecanolide Chemical Properties |
| Melting point | 17-18 °C(lit.) |
| Boiling point | 130-132 °C1.5 mm Hg(lit.) |
| density | 0.936 g/mL at 25 °C(lit.) |
| vapor pressure | 7.3hPa at 20℃ |
| FEMA | 2400 | GAMMA-DODECALACTONE |
| refractive index | n20/D 1.452(lit.) |
| Fp | >230 °F |
| storage temp. | Refrigerator, under inert atmosphere |
| solubility | Chloroform (Sparingly), Methanol (Slightly) |
| form | Oil |
| Specific Gravity | 0.94 |
| color | Colourless |
| Odor | at 100.00 %. fatty peach sweet metallic fruity |
| Odor Type | fruity |
| Water Solubility | 60mg/L at 20℃ |
| JECFA Number | 235 |
| BRN | 126680 |
| InChIKey | WGPCZPLRVAWXPW-UHFFFAOYSA-N |
| LogP | 2.7 at 20℃ |
| CAS DataBase Reference | 2305-05-7(CAS DataBase Reference) |
| NIST Chemistry Reference | «GAMMA» dodecalactone(2305-05-7) |
| EPA Substance Registry System | 2(3H)-Furanone, dihydro-5-octyl- (2305-05-7) |
| 4-Dodecanolide Usage And Synthesis |
| Chemical Properties | γ-Dodecalactone has a fatty, peachy, somewhat musky odor and buttery, peach-like flavor |
| Occurrence | Reported found in apricot, cooked pork, milk products, peach, bilberry, guava fruit, papaya, pineapple, fresh blackberry, strawberry, celery leaves and stalks, celery root, blue cheeses, cheddar cheese, Swiss cheese, meats, beer, rum, mushrooms, plum brandy, quince, chervil, naranjilla fruit and other natural sources |
| Uses | 4-Dodecanolide was one of the organic compounds from meat charbroiling operations studied. |
| Definition | ChEBI: Xi-Dihydro-5-octyl-2(3H)-furanone is a gamma-lactone. |
| Preparation | From 1-dodecen-12-oic acid with H2SO4 at 90°C; from 4-hydroxydodecanoic acid by lactonization; also from methylacrylate and octanol |
| Aroma threshold values | Detection: 7 ppb; aroma characteristics at 1.0%; sweet, creamy, fruity peach and apricot, lactonic, with dairy waxy and fatty nuances. |
| Taste threshold values | Taste characteristics at 1 to 10 ppm: sweet, fruity peach, milky fatty and waxy with a pulpy fruity mouthfeel. |
| Synthesis Reference(s) | Journal of the American Chemical Society, 108, p. 3745, 1986 DOI: 10.1021/ja00273a032
Organic Syntheses, Coll. Vol. 7, p. 400, 1990 |
| Safety Profile | A skin irritant. When heated todecomposition it emits acrid smoke and irritating vapors |
Product picture
Packing &shipping&Payment
Packing:25kg/drum
Shipping:by sea or by air
Payment:T/T,western union,moneygram
Packaging Details drum
Port:Tianjin
Lead Time :
| Quantity(Kilograms) | 1 - 10000 | >10000 |
| Est. Time(days) | 5 | To be negotiated |
Company information
Hebei Mojin Biotechnology Co., Ltd, Our company is a professional in 4'-Methylacetophenone,Levamisole hydrochloride ,N-Methylformamide and other chemical reagents research and development production enterprises. Our business covers more than 30 countries, most of the big customers come from Europe, America and other countries in the world, we can guarantee the quality and price. In recent decades, with the efforts of all employees, we have established many cooperative companies in shandong, henan, guangdong and other places. Our corporate purpose is based on the market, enhance the strength, take the road of scientific and environmental sustainable development, relying on the country. Technology r & d center, increase the investment in r & d, based on the domestic market, expand the international market, manufacturing quality products, sincere service to the society, into a modern, ecological, scientific and technological enterprise world.
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