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Supelco

γ-Decalactone

analytical standard

Synonym(s):

γ-Decanolactone, 4-Hydroxydecanoic acid γ-lactone

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About This Item

Empirical Formula (Hill Notation):
C10H18O2
CAS Number:
706-14-9
Molecular Weight:
170.25
EC Number:
211-892-8
MDL number:
MFCD00005404
UNSPSC Code:
85151701
PubChem Substance ID:
329770261
NACRES:
NA.24

Quality Level

100

grade

analytical standard

assay

≥98.0% (GC)

shelf life

limited shelf life, expiry date on the label

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

impurities

≤0.5% water

refractive index

n20/D 1.447-1.451
n20/D 1.449 (lit.)

density

0.948 g/mL at 25 °C (lit.)

application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

format

neat

SMILES string

CCCCCCC1CCC(=O)O1

InChI

1S/C10H18O2/c1-2-3-4-5-6-9-7-8-10(11)12-9/h9H,2-8H2,1H3

InChI key

IFYYFLINQYPWGJ-UHFFFAOYSA-N

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General description

γ-Decalactone is a flavor and fragrance compound, which finds applications in food and beverage industry.

Application

γ-Decalactone may be used as an analytical reference standard for the quantification of the analyte in fruit beverages using different chromatography techniques.
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

wgk_germany

WGK 1

flash_point_f

closed cup

flash_point_c

closed cup

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Certificates of Analysis (COA)

Lot/Batch Number
BCCF7990
BCCC4576
BCCB5445
BCBW7676
BCBT3793

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Quantitative analysis of ??and ??lactones in wines using gas chromatography with selective tandem mass spectrometric detection
Langen J, et al.
Rapid Communications in Mass Spectrometry, 27(24), 2751-2759 (2013)
On-line reversed?phase liquid chromatography-gas chromatography coupled to mass spectrometry for enantiomeric analysis of chiral compounds in fruit beverages
Caja.MM, et al.
Journal of Chromatography A, 1054(1-2), 81-85 (2004)
Characterisation of volatile compounds of fruit juices and nectars by HS/SPME and GC/MS
Riu-Aumatell.M
Food Chemistry, 87(4), 627-637 (2004)

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