Product Name: |
Natural gamma hexalactone |
CAS: |
695-06-7 |
MF: |
C6H10O2 |
MW: |
114.14 |
EINECS: |
211-778-8 |
Mol-fil: |
695-06-7.mol |
|
Smeltepunkt |
-18 ° C |
Boiling point |
219 °C(lit.) |
tetthet |
1,023 g / ml ved 25 ° C (opplyst) |
FEMA |
2556 | GAMMA-HEXALACTONE |
brytningsindeks |
n20/D 1.439(lit.) |
Fp |
209 °F |
storage temp. |
Oppbevares under + 30 ° C. |
Spesifikk tyngdekraft |
1.023 |
JECFA Number |
223 |
BRN |
107260 |
CAS DataBase Reference |
695-06-7 (CAS DataBase Reference) |
NIST Chemistry Reference |
2 (3H) -Furanon, 5-etyldihydro- (695-06-7) |
EPA Substance Registry System |
2 (3H) -Furanon, 5-etyldihydro- (695-06-7) |
Farekoder |
Xi |
Risk Statements |
36/37/38-36 |
Sikkerhetserklæringer |
26-36 |
WGK Tyskland |
2 |
RTECS |
LU4220000 |
Hazard Note |
Irritant |
TSCA |
Yes |
HS Code |
29322090 |
Kjemiske egenskaper |
4-heksanolid er klar fargeløs væske |
Hendelse |
Reported found in apple juice, apricot, orange juice, guava, raisin, papaya, peach, pineapple, berries, aspara[1]gus, peas, potato, tomato, breads, cheeses, butter, milk, chicken fat, cooked beef, cooked pork, beer, cognac, grape wines, cocoa, tea, filberts, pecans, passion fruit, Japanese plum, beans, mushroom, starfruit, mango, dried fig, prickly pear, licorice, soursop, Cape gooseberry, nectarines, quince, pawpaw and other sources. |
Uses |
4-Hexanolide was used as curing agent for diglycidyl ether of bisphenol A with ytterbium triflate as an initiator. |
Definisjon |
4-heksanolid er agammalakton som er oksolan-2-on substituert med en etylgruppe i posisjon 5. |
Forberedelse |
By reduction of sorbic acid using Zn, Sn or SnCl2 and concentrated HCl in acetic acid solution at 85°C; from ethylene oxide and sodio-malonic ester; also from propyl alcohol and methylacrylate in the presence of di-tert-butyl peroxide |
Aroma threshold values |
Påvisning: 1,6 spm |
Taste threshold values |
Taste characteristics at 75 ppm: sweet, creamy, vanilla-like with green lactonic powdery nuances |