5-Hydroxyoctanoic acid lactoneCAS NO.: 698-76-0 CAS NO.698-76-0

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Description	May be synthesized from 5-hydroxyoctanoic acid by reduction with NaBH4 in water; by microbiological reduction of the corresponding keto acid; from 5-hydroxyoctanoic methyl amide by alkaline saponification, using Ba(OH)2.
Chemical Properties	Δ-Octalactone has a sweet, fatty, coconut, tropical, dairy odor.
Occurrence	Reported found as a volatile flavor component in coconut oil, butterfat, milk fat, the essence of the Blenheim variety of apricot, and pineapple, yellow passion fruit, cranberry, currant buds, papaya, peach, raspberry, strawberry, bilberry, plum, tomato, many cheeses, chicken fat, cooked beef, pork and mutton, rum, sherry, white wine, tea, coconut products, passion fruit, mango, prickly pear, loquat, mountain papaya, nectarine, cape gooseberry and rooibus tea (Aspalathus linearis).
Preparation	From 5-hydroxyoctanoic acid by reduction with NaBH4 in water; by microbiological reduction of the corresponding keto acid; from 5-hydroxyoctanoic methyl amide by alkaline saponification, using Ba(OH)2.
Taste threshold values	Taste characteristics at 10 ppm: coconut, sweet, creamy, lactonic and fruity with a milky and oily depth.