(R) - (+) - Kode Gamma-Decalactone natural yaiku 706-14-9.
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Jeneng Produk: |
(R) - (+) - Gamma-Dodecalactone alami |
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Sinonim: |
γ-dodecalactone, 4-dodecanolide, dihydro-5-octyl-2 (3H) -furanone; (±) -γ-octyl-γ-butyrolactone; DIHYDRO-5-OCTYL-2-FURANONE; (Z) -4-HYDROXY -6-DODECENOICACIDLACTONE; Dihydro-5-octylfuran-2 (3H) -on; DODECALACTON-GAMMA; Naturalgamma dodecalactone; 5-Octyldihydrofuran-2 (3H) -one |
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CAS: |
2305-05-7 |
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MF: |
C12H22O2 |
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MW: |
198.3 |
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EINECS: |
218-971-6 |
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Kategori Produk: |
Kosmetik; Aditif Pangan |
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File Mol: |
2305-05-7.mol |
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Meltingpoint |
17-18 ° C (surem) |
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Boilingpoint |
130-132 ° C1.5 mm Hg (lit.) |
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kapadhetan |
0,936 g / mL ing 25 ° C (lit.) |
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FEMA |
2400 | GAMMA-DODECALACTONE |
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réfraktif |
n20 / D 1.452 (surem.) |
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Fp |
> 230 ° F |
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Gravitasi Khusus |
0.94 |
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JECFANumber |
235 |
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BRN |
126680 |
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InChIKey |
WGPCZPLRVAWXPW-UHFFFAOYSA-N |
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CAS DataBaseReferensi |
2305-05-7 (Referensi CAS DataBase) |
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Referensi NISTChemistry |
«GAMMA» dodecalactone (2305-05-7) |
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Sistem Registrasi EPA EPA |
2 (3H) -Furanone, dihydro-5-octyl- (2305-05-7) |
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Kode Bahaya |
Xi |
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Statistik Risiko |
36/37/38 |
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Statistik Keamanan |
26-36 |
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WGKGermany |
2 |
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RTECS |
LU3600000 |
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Cathetan Bahaya |
Ngirit |
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Kode HS |
29322090 |
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Keracunan |
skn-rbt 500 mg / 24H MOD FCTXAV 14,751,76 |
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Panyedhiya |
Basa |
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SigmaAldrich |
Basa inggris |
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Properti Bahan Kimia |
γ-Dodecalactone duwe rasa lemu, peachy, ambune kaya otot lan rasa kaya peach |
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Kedadeyan |
Dilaporake ditemokake ing aprikot, daging babi sing dimasak, produk susu, persik, bilberry, woh jambu biji, pepaya, nanas, blackberry seger, stroberi, godhong seledri lan gagang, akar celery, keju biru, keju cheddar, keju Swiss, daging, bir, jamur, jamur , plum brandy, quince, chervil, buah naranjilla lan sumber alam liyane |
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Preparasi |
Saka asam 1-dodecen-12-oic kanthi H2SO4 ing 90 ° C; saka 4-hydroxydodecanoicacid kanthi laktonisasi; uga saka methylacrylate lan octanol |
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Nilai ambang ambu |
Deteksi: 7 ppb; karakteristik aroma ing 1,0%; manis, ono krime, fruitypeach lan apricot, laktonik, kanthi lilin susu lan nuansa lemak. |
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Nilai ambang rasa |
Karakteristik rasa ing 1 nganti 10 ppm: manis, woh woh, susu lemak lan lilin kanthi tutuk buah sing seger. |
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Referensi Sintesis |
Jurnal American Chemical Society, 108, hal. 3745, 1986 DOI: 10.1021 / ja00273a032 |
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Profil Keamanan |
Iritasi kulit. Nalika kompompositisi sing digawe panas, mula bakal ngetokake asap akut lan uapritik |
