Products Description of Gamma‑Nonalactone (CAS# 104‑61‑0)
Gamma‑Nonalactone, also named 5‑Pentyloxolan‑2‑one, is a transparent oily liquid with a color spectrum from colorless to light yellow. This lactone compound can be found naturally in numerous food and drink matrices, such as bourbon whisky, blackcurrant, melon, papaya, pineapple and fresh blackberries.
It features a smooth, creamy coconut scent, a property that qualifies it as a flavor additive to infuse coconut notes into food formulations. Apart from flavor applications, relevant research has explored its potential as a lure capable of drawing different grain beetle species for pest management.
| Product Name: | gamma-Nonanolactone |
| Synonyms: | G-NONALACTONE;FEMA 2781;GAMMA-NONALACTONE;GAMMA-NONANOIC LACTONE;GAMMA-NONANOLACTONE;GAMMA-PELARGONOLACTONE;δ-n-Amylbutyrolactone;ALDEHYDE C-18 |
| CAS: | 104-61-0 |
| MF: | C9H16O2 |
| MW: | 156.22 |
| EINECS: | 203-219-1 |
| Product Categories: | lactone flavors;Carbonyl Compounds;Lactones;Organic Building Blocks;Cosmetics;Food Additive |
| Mol File: | 104-61-0.mol |
Gamma-Nonanolactone Chemical Properties
| Boiling point | 121-122 °C6 mm Hg(lit.) |
| Density | 0.976 g/mL at 25 °C(lit.) |
| Vapor pressure | 1.9Pa at 25℃ |
| Refractive index | n20/D 1.447(lit.) |
| FEMA | 2781 | GAMMA-NONALACTONE |
| Fp | >230 °F |
| Storage temp | Sealed in dry,Room Temperature |
| Solubility | Chloroform (Sparingly), Hexanes (Slightly) |
| Color | Colourless |
| Odor | at 100.00 %. coconut creamy waxy sweet buttery oily |
| Odor Type | coconut |
| Biological source | synthetic |
| Water Solubility | 9.22g/L(25 ºC) |
| JECFA Number | 229 |
| Stability | Hygroscopic |
| LogP | 2.5 at 25℃ |
| CAS DataBase Reference | 104-61-0(CAS DataBase Reference) |
| NIST Chemistry Reference | 2(3H)-Furanone, dihydro-5-pentyl-(104-61-0) |
| EPA Substance Registry System | Dihydro-5-pentyl-2(3H)-furanone (104-61-0) |
γ‑Nonalactone counts among the primary aroma‑generating substances detected in freshly steamed rice and carries a distinctive coconut fragrance. This lactone can also be identified in mature beers and a selection of fermented commodities.
Within flavoring systems, it supplies subtle caramel undertones to lift and round out the sensory profile of food items. For perfume creation, this ingredient helps build or strengthen a broad range of aromatic themes, including amber, balsamic, floral, juniper berry, nutmeg, pine, coconut, maple and oriental accords.
