695-06-7 Usage
Description
gamma-Hexalactone has a warm, powerful, herbaceous, sweet
odor and a sweet, coumarin-caramel taste. May be prepared 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.
Chemical Properties
Different sources of media describe the Chemical Properties of 695-06-7 differently. You can refer to the following data:
1. γ-Hexalactone has a sweet, herbaceous, warm, powerful, odor, with a sweet, coumarin-caramel taste. This compound
is also described to have odor as sweet, creamy, lactonic, tobacco and coumarin-like with green coconut nuances.
2. 4-Hexanolide is clear colorless liquid
Occurrence
Reported found in apple juice, apricot, orange juice, guava, raisin, papaya, peach, pineapple, berries, asparagus, 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
Different sources of media describe the Uses of 695-06-7 differently. You can refer to the following data:
1. 4-Hexanolide was used as curing agent for diglycidyl ether of bisphenol A with ytterbium triflate as an initiator.
2. γ-Hexalactone may be used as an analytical standard for the determination of the analyte in wine, fruits, biological samples, meat products, and e-cigarette refill solutions by various chromatography techniques.
3. γ-Caprolactone was used as curing agent for diglycidyl ether of bisphenol A with ytterbium triflate as an initiator.
Preparation
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
Definition
4-Hexanolide is a gamma-lactone that is oxolan-2-one substituted by an ethyl group at position 5.
Aroma threshold values
Detection: 1.6 ppm
Taste threshold values
Taste characteristics at 75 ppm: sweet, creamy, vanilla-like with green lactonic powdery nuances
Synthesis Reference(s)
Tetrahedron Letters, 28, p. 2111, 1987 DOI: 10.1016/S0040-4039(00)96056-8
General Description
γ-Hexalactone is a volatile flavoring compound largely present in food and beverage products, fruits, vegetables, etc.
Check Digit Verification of cas no
The CAS Registry Mumber 695-06-7 includes 6 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 3 digits, 6,9 and 5 respectively; the second part has 2 digits, 0 and 6 respectively.
Calculate Digit Verification of CAS Registry Number 695-06:
(5*6)+(4*9)+(3*5)+(2*0)+(1*6)=87
87 % 10 = 7
So 695-06-7 is a valid CAS Registry Number.
InChI:InChI=1/C6H10O2/c1-2-5-3-4-6(7)8-5/h5H,2-4H2,1H3/t5-/m1/s1
695-06-7Relevant articles and documents
SYNTHESIS OF γ-LACTONES BY THE HYDROBORYLATION AND OXIDATION OF HOMOALLYLIC ALCOHOLS
Hao, Nguyen Cong,Mavrov, M. V.,Chrelashvili, Z. G.,Serebryakov, E. P.
, p. 1042 - 1044 (1988)
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Calcium(II)- And Triflimide-Catalyzed Intramolecular Hydroacyloxylation of Unactivated Alkenes in Hexafluoroisopropanol
Qi, Chenxiao,Yang, Shengwen,Gandon, Vincent,Leb?uf, David
supporting information, p. 7405 - 7409 (2019/10/02)
We report an efficient intramolecular hydroacyloxylation of unactivated alkenes, offering a streamlined access to relevant γ-lactones, which features the utilization of either a calcium(II) salt or triflimide as a catalyst in hexafluoroisopropanol. This method could be applied to the synthesis of natural products and the late-stage functionalization of natural and bioactive molecules. Additionally, DFT computations were used to elucidate the twist of reactivity observed between the hydroamidation and hydroacyloxylation of unactivated alkenes regarding the formation of 5- and 6-membered rings.
Preparation method of gamma-caprolactone
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Paragraph 0036; 0037; 0038; 0045; 0046; 0047, (2017/08/28)
The invention provides a preparation method of gamma-caprolactone. The preparation method comprises the following steps of using at least one of 6-caprolactone, poly(epsilon-caprolactone) and 6-hydroxycaproic acid as a raw material and a Lewis acid as a catalyst, and carrying out rearrangement reaction under a condition that a reaction temperature is 50 to 250 DEG C, so that the gamma-caprolactone is obtained. According to the preparation method, through using the Lewis acid as the catalyst, the raw material is subjected to one-step conversion, so that the gamma-caprolactone can be obtained; the preparation method has the characteristics of simple process, easy purification, high yield, greenness, safety and the like, and is suitable for large-scale industrialized production.
Imidazo[1,2-a]pyridine-ylmethyl-derivatives and their use as flavoring agents
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, (2015/03/03)
The present invention primarily relates to imidazo[1,2-a]pyridine-ylmethyl-derivatives of Formula (I) wherein R1, R2, X, W e J are as defined in the description, to mixtures thereof and to the use thereof as flavoring agents. The compounds in accordance with the present invention are suitable for producing, imparting, or intensifying an umami flavor. The invention further relates to flavoring mixtures, compositions for oral consumption as well as ready-to-eat, ready-to-use and semifinished products, comprising an effective amount of the compound of Formula (I) and to specific methods for producing, imparting, modifying and/or intensifying specific flavor impressions.
