2721-22-4 Usage
Occurrence
Reported found in blue cheeses, cheddar cheese, parmesan cheese, buttermilk, heated butter, chicken fat, heated beef fat, milk, lamb and mutton liver, pork fat and coconut meat and oil.
Aroma threshold values
Detection: 1.7 ppb
Taste threshold values
Taste characteristics at 20 ppm: buttery, fatty, creamy, with sweet milky and dairy nuances.
General Description
δ-Tetradecalactone is a flavoring substance that is reported to occur in ovine fat, beef fat, heated butter and cheddar cheese.
Check Digit Verification of cas no
The CAS Registry Mumber 2721-22-4 includes 7 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 4 digits, 2,7,2 and 1 respectively; the second part has 2 digits, 2 and 2 respectively.
Calculate Digit Verification of CAS Registry Number 2721-22:
(6*2)+(5*7)+(4*2)+(3*1)+(2*2)+(1*2)=64
64 % 10 = 4
So 2721-22-4 is a valid CAS Registry Number.
InChI:InChI=1/C14H26O2/c1-2-3-4-5-6-7-8-10-13-11-9-12-14(15)16-13/h13H,2-12H2,1H3
2721-22-4Relevant articles and documents
Synthesis, antibacterial activities, and sustained perfume release properties of optically active5-hydroxy- And 5-acetoxyalkanethioamide analogues
Shimotori, Yasutaka,Hoshi, Masayuki,Ogawa, Narihito,Miyakoshi, Tetsuo,Kanamoto, Taisei
, p. 84 - 98 (2020/07/03)
5-Acetoxy- and 5-hydroxyalkanethioamide analogues showed high antibacterial activity against Staphylococcus aureus. Antibacterial thioamides were prepared from 5-alkyl-δ-lactones by amidation, thionation, and subsequent deacetylation. Optically active thioamides with 99% diastereomeric excesses were prepared by diastereomeric resolution using Cbz-L-proline as the resolving agent. Antibacterial thioamides were slowly lactonized by a lipase catalyst. Therefore, these thioamides are potential sustained-release perfume compounds having antibacterial properties.
