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W359009

Sigma-Aldrich

δ-Tetradecalactone

98%, FG

Synonym(s):

δ-Tetradecane lactone, Tetrahydro-6-nonyl-2H-pyran-2-one

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About This Item

Empirical Formula (Hill Notation):
C14H26O2
CAS Number:
Molecular Weight:
226.36
FEMA Number:
3590
EC Number:
Council of Europe no.:
2196
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
10.016
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002

assay

98%

refractive index

n20/D 1.461 (lit.)

bp

130-135 °C/5 mmHg (lit.)

density

0.935 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

creamy; dairy; fatty; oily; waxy; sweet

SMILES string

CCCCCCCCCC1CCCC(=O)O1

InChI

1S/C14H26O2/c1-2-3-4-5-6-7-8-10-13-11-9-12-14(15)16-13/h13H,2-12H2,1H3

InChI key

SKQYTJLYRIFFCO-UHFFFAOYSA-N

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Related Categories

General description

δ-Tetradecalactone is a flavoring substance that is reported to occur in ovine fat, beef fat, heated butter and cheddar cheese.

wgk_germany

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves


Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Analysis of Volatile Compounds in Beef Fat by Dynamic?Headspace Solid?Phase Microextraction Combined with Gas Chromatography?Mass Spectrometry.
Watanabe A, et al.
Journal of Food Science, 73(5) (2008)
Direct sampling capillary GLC analysis of flavor volatiles from ovine fat.
Suzuki J & Bailey ME.
Journal of Agricultural and Food Chemistry, 33(3), 343-347 (1985)
Comparison of Methods for the Analysis of Higher Boiling Flavor Compounds in Cheddar Cheese1.
Dunn HC & Lindsay RC.
Journal of Dairy Science, 68(11), 2853-2858 (1985)
Isolation and identification of headspace volatiles formed in heated butter.
Lee SR, et al.
Journal of Agricultural and Food Chemistry, 39(11), 1972-1975 (1991)

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