Articles:
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dec-7-eno-1,4-lactone
Notes:
Flavour and fragrance agent [CCD]
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Chemical sources Association Inc Exchange of knowledge Need This Item for Flavor? You can contact the Chemical Sources Association. Events Links Product(s):
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| CAS Number: | 67114-38-9 |  3D/inchi
|
| FDA UNII: | 0HJO6W4420 | |
| Nikkaji Web: | J307.191J | |
| XlogP3-AA: | 2.40 (est) | |
| Molecular Weight: | 168.23592000 | |
| Formula: | C10 H16 O2 | |
| NMR Predictor: | Predict (works with chrome or firefox) | |
| EFSA/JECFA Comments: | Racemate, mixture of (Z)- and (E)-isomers (EFFA, 2010a) Composition of mixture to be specified. | |
Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
| Google Scholar: | Search |
| Google Books: | Search |
| Google Scholar: with word "volatile" | Search |
| Google Scholar: with word "flavor" | Search |
| Google Scholar: with word "odor" | Search |
| Perfumer and Flavorist: | Search |
| Google Patents: | Search |
| US Patents: | Search |
| EU Patents: | Search |
| Pubchem Patents: | Search |
| PubMed: | Search |
| NCBI: | Search |
| JECFA Food Flavoring: | 1992 7-decen-4-olide |
| DG SANTE Food Flavourings: | 10.038 dec-7-eno-1,4-lactone |
| FEMA Number: | 4439 7-decen-4-olide |
| FDA: | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF): | 67114-38-9 ; 7-DECEN-4-OLIDE |
Physical Properties:
| Appearance: | colorless to pale yellow clear liquid (est) |
| Assay: | 95.00 to 100.00 % sum of isomers |
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.97400 to 0.98000 @ 25.00 °C. |
| Pounds per Gallon - (est).: | 8.105 to 8.155 |
| Refractive Index: | 1.46200 to 1.46800 @ 20.00 °C. |
| Boiling Point: | 277.00 to 280.00 °C. @ 760.00 mm Hg |
| Vapor Pressure: | 0.004000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 234.00 °F. TCC ( 111.90 °C. ) (est) |
| logP (o/w): | 1.934 (est) |
| Soluble in: | |
| alcohol | |
| water, 614.3 mg/L @ 25 °C (est) | |
| Insoluble in: | |
| water | |
Organoleptic Properties:
| Odor Type: fatty | |
| Odor Strength: | medium , recommend smelling in a 10.00 % solution or less |
| fatty buttery oily nutty | |
| Odor Description: at 10.00 % in dipropylene glycol. | fatty buttery oily nutty |
| Odor and/or flavor descriptions from others (if found). | |
Cosmetic Information:
| None found |
Suppliers:
| Axsyn |
| For experimental / research use only. |
| 2(3H)-Furanone, 5-(3-hexenyl)dihydro- |
| Parchem |
| 7-decen-4-olide |
| Chemical Sources Association |
| Need This Item for Flavor/Food?: You can contact the CSA |
Safety Information:
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| None found. | |
| GHS Label elements, including precautionary statements | |
| Pictogram | |
| Hazard statement(s) | |
| None found. | |
| Precautionary statement(s) | |
| None found. | |
| Oral/Parenteral Toxicity: | |
| Not determined | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in Use Information:
| Category: | flavor and fragrance agents | ||
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice | |||
| Recommendation for 7-decen-4-olide usage levels up to: | |||
| 0.5000 % in the fragrance concentrate. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.37 (μg/capita/day) | ||
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 3900 (μg/person/day) | ||
| Threshold of Concern: | 1800 (μg/person/day) | ||
| Structure Class: | I | ||
| Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). | |||
| The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library | |||
| publication number: 24 | |||
| Click here to view publication 24 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | 0.30000 | 3.00000 | |
| beverages(nonalcoholic): | 0.30000 | 3.00000 | |
| beverages(alcoholic): | 0.50000 | 5.00000 | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | 1.00000 | 15.00000 | |
| condiments / relishes: | - | - | |
| confectionery froastings: | 0.30000 | 3.00000 | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | 0.10000 | 1.00000 | |
| fruit ices: | 0.10000 | 1.00000 | |
| gelatins / puddings: | 1.00000 | 3.00000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | 1.00000 | 10.00000 | |
| imitation dairy: | 0.10000 | 1.00000 | |
| instant coffee / tea: | - | - | |
| jams / jellies: | 0.30000 | 3.00000 | |
| meat products: | - | - | |
| milk products: | 0.20000 | 2.00000 | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | 0.20000 | 2.00000 | |
| soups: | - | - | |
| sugar substitutes: | - | - | |
| sweet sauces: | 0.30000 | 3.00000 | |
| Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). | |||
| Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm. | |||
| average usage mg/kg | maximum usage mg/kg | ||
| Dairy products, excluding products of category 02.0 (01.0): | 7.00000 | 35.00000 | |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 5.00000 | 25.00000 | |
| Edible ices, including sherbet and sorbet (03.0): | 10.00000 | 50.00000 | |
| Processed fruit (04.1): | 7.00000 | 35.00000 | |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | - | - | |
| Confectionery (05.0): | 10.00000 | 50.00000 | |
| Chewing gum (05.0): | - | - | |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 5.00000 | 25.00000 | |
| Bakery wares (07.0): | 10.00000 | 50.00000 | |
| Meat and meat products, including poultry and game (08.0): | 2.00000 | 10.00000 | |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 2.00000 | 10.00000 | |
| Eggs and egg products (10.0): | - | - | |
| Sweeteners, including honey (11.0): | - | - | |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 5.00000 | 25.00000 | |
| Foodstuffs intended for particular nutritional uses (13.0): | 10.00000 | 50.00000 | |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 5.00000 | 25.00000 | |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 10.00000 | 50.00000 | |
| Ready-to-eat savouries (15.0): | 20.00000 | 100.00000 | |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 5.00000 | 25.00000 | |
Safety References:
| European Food Safety Athority(EFSA): | Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... |
| European Food Safety Authority (EFSA) reference(s): | |
| Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission related to - Flavouring Group Evaluation 10: Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - (Commission Regulation (EC) No 1565/2000 of 18 July 2000) View page or View pdf | |
| Flavouring Group Evaluation 10, Revision 1 (FGE10 Rev1)[1] - Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC) View page or View pdf | |
| Flavouring Group Evaluation 64 (FGE.64): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (57th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 evaluated by EFSA in FGE.10Rev1 (EFSA, 2008ab) View page or View pdf | |
| Flavouring Group Evaluation 10, Revision 1 (FGE10 Rev1)[1] - Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC) View page or View pdf | |
| Scientific Opinion on Flavouring Group Evaluation 10, Revision 2 (FGE.10Rev2): Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 View page or View pdf | |
| Scientific Opinion on Flavouring Group Evaluation 10, Revision 3 (FGE.10Rev3): Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 View page or View pdf | |
| EPI System: | View |
| AIDS Citations: | Search |
| Cancer Citations: | Search |
| Toxicology Citations: | Search |
| EPA ACToR: | Toxicology Data |
| EPA Substance Registry Services (SRS): | Registry |
| Laboratory Chemical Safety Summary : | 6019677 |
| National Institute of Allergy and Infectious Diseases: | Data |
| 5-(3-hexenyl)dihydro-2(3H)-furanone | |
| Chemidplus: | 0063095330 |
References:
| 5-(3-hexenyl)dihydro-2(3H)-furanone | |
| NIST Chemistry WebBook: | Search Inchi |
| Pubchem (cid): | 6019677 |
| Pubchem (sid): | 135070943 |
Other Information:
| (IUPAC): | Atomic Weights of the Elements 2011 (pdf) |
| Videos: | The Periodic Table of Videos |
| tgsc: | Atomic Weights use for this web site |
| (IUPAC): | Periodic Table of the Elements |
| FDA Substances Added to Food (formerly EAFUS): | View |
| HMDB (The Human Metabolome Database): | HMDB40639 |
| FooDB: | FDB021777 |
| ChemSpider: | View |
| EFSA Update of results on the monitoring of furan levels in food: | Read Report |
| EFSA Previous report: Results on the monitoring of furan levels in food: | Read Report |
| EFSA Report of the CONTAM Panel on provisional findings on furan in food: | Read Report |
| FAO: | 7-Decen-4-olide |
Potential Blenders and core components note
| For Odor | ||
| buttery | ||
| acetoin propylene glycol acetal | FL/FR | |
| coconut | ||
| alpha- | angelica lactone | FL/FR |
| cocos nucifera fruit oil CO2 extract | FR | |
| gamma- | nonalactone (aldehyde C-18 (so-called)) | FL/FR |
| creamy | ||
| cream fragrance | FR | |
| floral | ||
| benzyl lactate | FL/FR | |
| para- | cresyl laurate | FL/FR |
| fruity | ||
| (S)-delta- | decalactone | FL/FR |
| 2- | methyl butyl butyrate | FL/FR |
| oily | ||
| butter acids | FL/FR | |
| soapy | ||
| ethyl undecanoate | FL/FR | |
| waxy | ||
| 5(6)- | decenoic acid | FL/FR |
| delta- | tetradecalactone | FL/FR |
| For Flavor | ||
| No flavor group found for these | ||
| benzyl lactate | FL/FR | |
| (S)-delta- | decalactone | FL/FR |
| 4,5- | octane dione | FL |
| 3- | pentanol | FL |
| buttery | ||
| acetoin propylene glycol acetal | FL/FR | |
| gamma- | nonalactone (aldehyde C-18 (so-called)) | FL/FR |
| creamy | ||
| alpha- | angelica lactone | FL/FR |
| 5(6)- | decenoic acid | FL/FR |
| 5,5- | dibutyl dihydrofuran-2(3H)-one | FL |
| fatty | ||
| butter acids | FL/FR | |
| fruity | ||
| 2- | methyl butyl butyrate | FL/FR |
| herbal | ||
| 5- | hydroxymethyl furfural | FL |
| waxy | ||
| para- | cresyl laurate | FL/FR |
| ethyl undecanoate | FL/FR | |
| delta- | tetradecalactone | FL/FR |
Potential Uses:
| None Found |
Occurrence (nature, food, other): note
| not found in nature |
Synonyms:
| dec-7-eno-1,4-lactone | |
| 7- | decen-1,4-lactone |
| 2(3H)- | furanone, 5-(3-hexen-1-yl)dihydro- |
| 2(3H)- | furanone, 5-(3-hexenyl)dihydro- |
| 5-( | hex-3-en-1-yl) dihydrofuran-2(3H)-one |
| 5-( | hex-3-en-1-yl)dihydrofuran-2(3H)-one |
| 5-(3- | hexen-1-yl)-dihydro-2(3H)-furanone |
| 5-(3- | hexenyl)dihydro-2(3H)-furanone |
| gamma- | jasmolactone |
| g- | jasmolactone |