2721-23-5

Basic information

• Product Name: 5-decyldihydrofuran-2(3H)-one
• Synonyms: 2(3H)-furanone, 5-decyldihydro-; 5-Decyldihydrofuran-2(3H)-one
• CAS NO: 2721-23-5
• Molecular Formula: C₁₄H₂₆O₂
• Molecular Weight: 226.355
• Mol File: 2721-23-5.mol
• Article Data: 4

Chemical Properties

• Boiling Point: 322.3°C at 760 mmHg
• Flash Point: 132.8°C
• Density: 0.92g/cm³
• Vapor Pressure: 0.000281mmHg at 25°C
• Refractive Index: 1.453
• CAS DataBase Reference: 5-decyldihydrofuran-2(3H)-one(CAS DataBase Reference)
• NIST Chemistry Reference: 5-decyldihydrofuran-2(3H)-one(2721-23-5)
• EPA Substance Registry System: 5-decyldihydrofuran-2(3H)-one(2721-23-5)

Safety Data

• Hazardous Substances Data: 2721-23-5(Hazardous Substances Data)

Upstream product

• 112-44-7 undecylaldehyde 
• 140-88-5 ethyl acrylate 
• 17049-50-2 n-decyl magnesium bromide 
• 777949-53-8 Acetic acid 1-(3-phenylselanyl-prop-2-ynyl)-undecyl ester 
• 502150-97-2 tetradec-1-yn-4-ol 
• 1666-13-3 diphenyl diselenide 
• 996-82-7 sodium diethylmalonate 
• 107921-26-6 4-keto-tetradecanoic acid 

Relevant articles and documents

Sensory-directed identification of creaminess-enhancing volatiles and semivolatiles in full-fat cream

Aimed at defining the chemical nature of creaminess-related flavor compounds in dairy products on a molecular level, a full-fat cream was analyzed for sensorially active volatiles and semivolatiles by means of activity-guided screening techniques. Application of the aroma extract dilution analysis on an aroma distillate prepared from pasteurized cream (30% fat) revealed δ-decalactone, (Z)-6-dodeceno-γ-lactone, γ-dodecalactone, δ-dodecalactone, and 3-methylindole with by far the highest flavor dilution (FD) factors among the 34 odor-active volatiles identified. Using a complementary approach involving silica column chromatography and fractionated high-vacuum distillation combined with sensory experiments enabled the additional identification of δ-tetradecalactone, δ-hexadecalactone, γ-tetradecalactone, γ-hexadecalactone, and δ-octadecalactone as semivolatile flavor components in the cream fat. Although a series of lactones is present in dairy cream, spiking of cream samples with individual lactones revealed that only the δ-tetradecalactone is able to enhance the typical retronasal creamy flavor of the product when added in amounts above its theshold level of 66 μmol/kg. Rather than contributing to the retronasal aroma of cream, first evidence was found that, particularly, γ- and δ-octadecalactones and γ- and δ-eicosalactones are able to influence the melting behavior of cream in the oral cavity.

Oxidative Cleavage of Mono-, Di-, and Trisubstituted Olefins to Methyl Esters through Ozonolysis in Methanolic NaOH

The ozonolysis of alkenes in methanolic NaOH or NaOMe with CH2Cl2 as cosolvent leads directly to methyl esters.The procedure has been used to prepare various α-, β-, and ω-alkoxy esters, acyloxy esters, and α- and β-N-acyl and N-sulfonyl esters from appropriate unsaturated ethers, esters and amides.Other examples include the formation of dimethyl octanedioate from cyclooctene (75percent yield), dimethyl nonanedioate and methyl nonaoate from methyl oleate (77 and 78percent, respectively), and tetradecanoic acid γ-lactone from 2-methyl-2-hexadecen-6-ol (80percent yield).