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104-67-6CAS NO.: 104-67-6 CAS NO.104-67-6
- FOB Price: USD: 4.00-5.00 /Gram Get Latest Price
- Min.Order: 1 Gram
- Payment Terms: L/C,D/A,D/P,T/T,Other
- Available Specifications:
top grade (1-10)Gramtop grade (10-100)Gram
- Product Details
Keywords
- Undecan-4-olide
- 4-UNDECANOLIDE
- 4-n-heptyl-4-hydroxybutanoic acid lactone
Quick Details
- ProName: 104-67-6CAS NO.: 104-67-6
- CasNo: 104-67-6
- Molecular Formula: C11H20O2
- Appearance: powder
- Application: Synthetic fragrances
- DeliveryTime: In stock
- PackAge: drum
- Port: China main port
- ProductionCapacity: 10000 Gram/Day
- Purity: 99%
- Storage: Room temperature
- Transportation: By sea or by air
- LimitNum: 1 Gram
- Refractive Index: 10
- first class: 1-10
Superiority
We are leading fine chemicals supplier in China and
Our main business covers the fields below:
1.Noble Metal Catalysts (Pt.Pd...)
2.Organic Phosphine Ligands (Tert-butyl-phosphine.Cyclohexyl-phosphine...)
3.OLED intermediates (Fluorene,Carbazole,Boric acid...)
4.Customs Synthesis
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Anyway ,if you need any chemicals from China ,Henan Wentao can help you
Details
| Description | GAMMA-UNDECALACTONE is a flavoring ingredient. It is industrially important flavor compounds that are widely distributed in foods, fruits, and beverages and are used in many fruity aromatic foods and cosmetics. It is often used in peach, apricot, pear, maple, coconut, tropical, butterscotch, grenadine and date flavors. It is also a volatile flavor constituent found in low-fat ice cream. |
| References |
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| Chemical Properties | GAMMA-UNDECALACTONE is clear colourless liquid |
| Chemical Properties | gamma-Undecalactone has a strong, fruity odor suggestive of peach (particularly on dilution). It has a pungent and sweet flavor also similar to peach. |
| Occurrence | Reported found in hydrolyzed soy protein, butter, peach, apricot and passion fruit. Also reported found in fresh apple, guava fruit, fresh blackberry, heated butter, heated beef fat, ghee, pork fat, yellow passion fruit juice, cooked scented rice, origanum (Spanish) (Coridothymus cap. (L.) Rchb.), mountain papaya, starfruit, plumcot and chicken fat. |
| Preparation | By the action of sulfuric acid on undecylenic acid; also prepared starting form castor oil; from octanol-1 plus methylacrylate with di-ter-butylperoxide; from heptylethylene oxide and sodiomalonic ester. |
| Aroma threshold values | Detection: 60 ppb |
| Taste threshold values | Taste characteristics at 30 ppm: fatty, coconut, creamy, vanilla, nutty, macadamia and peach. |