γ-Valerolactone
ALDRICH/W310311 - natural, ≥95%, FG
Synonym: γ-Methyl-γ-butyrolactone; γ-Methyl-γ-butyrolactone; 4,5-
CAS Number: 108-29-2
Empirical Formula (Hill Notation): C5H8O2
Molecular Weight: 100.12
EC Number: 203-569-5
MDL Number: MFCD00005400
Linear Formula: C5H8O2
Product Type: Chemical
| application(s) | flavors and fragrances |
| assay | ≥95% |
| bp | 207-208 °C (lit.) |
| 82-85 °C/10 mmHg (lit.) | |
| density | 1.05 g/mL at 25 °C (lit.) |
| documentation | see Safety & Documentation for available documents |
| food allergen | no known allergens |
| grade | FG |
| Kosher | |
| natural | |
| InChI | 1S/C5H8O2/c1-4-2-3-5(6)7- |
| InChI key | GAEKPEKOJKCEMS-UHFFFAOYSA |
| mp | −31 °C (lit.) |
| organoleptic | cocoa; herbaceous; woody; sweet; warm |
| refractive index | n |
| reg. compliance | EU Regulation 1334/2008 & 178/2002 |
| SMILES string | CC1CCC(=O)O1 |
| vapor density | 3.45 (vs air) |
| Application: | The sweet, creamy notes of this lactone will enhance coconut, vanilla, caramel, toffee, milk chocolate, and the sweeter dairy flavors like cajeta, milk and whipped cream. Dried fruit flavors like date and fig, and nut flavors like almond and peanut butter are also good destinations for this material. |
| Biochem/physiol Actions: | Odor at 1% |
| Biochem/physiol Actions: | Taste at 8-15ppm |
| General description: | Natural occurence: Barley, beef, beer, Swiss cheese, coffee, cocoa, mango, milk, mushroom, peach, pork, tea, soy and tomato |
| General description: | γ-Valerolactone has been identified as one of the volatile flavor constituents in mango and honey. |
| Packaging: | 1 kg in poly bottle |
| Packaging: | 100, 500 g in poly bottle |
| RIDADR | NONH for all modes of transport |
| WGK Germany | WGK 2 |
| Flash Point(F) | 204.8 °F - closed cup |
| Flash Point(C) | 96 °C - closed cup |
| Purity | ≥95% |
| bp | 207-208 °C (lit.); 82-85 °C/10 mmHg (lit.) |
| mp | −31 °C (lit.) |
| Density | 1.05 g/mL at 25 °C (lit.) |
| Refractive Index | n |
| FEMA Number | 3103 |
| UNSPSC | 12164502 |