W329401
δ-Undecalactone
>97%, FG
Synonym(s):
Undecanoic δ-lactone
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About This Item
Empirical Formula (Hill Notation):
C11H20O2
CAS Number:
Molecular Weight:
184.28
FEMA Number:
3294
EC Number:
Council of Europe no.:
688
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
10.011
NACRES:
NA.21
grade:
FG
Fragrance grade
Halal
Kosher
Fragrance grade
Halal
Kosher
biological source:
synthetic
food allergen:
no known allergens
Recommended Products
biological source
synthetic
Quality Level
grade
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
reg. compliance
EU Regulation 1223/2009
EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 110
Assay
>97%
refractive index
n20/D 1.459 (lit.)
n20/D 1.459
bp
152-155 °C/10.5 mmHg (lit.)
152-155 °C/10.5 mmHg
density
0.969 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
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General description
δ-Undecalactone is a volatile flavor compound found in coconut meat, fresh peaches and tobacco.
Application
- RIFM fragrance ingredient safety assessment, δ-undecalactone, CAS Registry Number 710-04-3.: A comprehensive safety assessment of δ-Undecalactone, detailing its safe usage parameters in fragrance products, crucial for ensuring consumer safety and regulatory compliance (Api et al., 2021).
- Sweet scent lactones activate hot capsaicin receptor, TRPV1.: Research showing that δ-Undecalactone and other sweet scent lactones can activate the TRPV1 receptor, which has implications for understanding flavor perception and its physiological effects (Tobita et al., 2021).
Biochem/physiol Actions
Taste at 10 ppm
Other Notes
Natural occurrence: Blackberry, heated butter, milk, coconut and cream
Signal Word
Warning
Hazard Statements
Precautionary Statements
Hazard Classifications
Eye Irrit. 2
Storage Class Code
10 - Combustible liquids
WGK
WGK 2
Flash Point(F)
312.8 °F
Flash Point(C)
156 °C
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
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A push-pull system to reduce house entry of malaria mosquitoes.
Menger DJ, et al.
Malaria Journal, 13(1), 119-119 (2014)
Assessing the efficacy of candidate mosquito repellents against the background of an attractive source that mimics a human host.
Menger DJ, et al.
Medical and Veterinary Entomology, 28(4), 407-413 (2014)
The effect of tobacco ingredients on smoke chemistry. Part I: Flavourings and additives.
Baker RR, et al.
Food And Chemical Toxicology, 42, 3-37 (2004)
Study on development of a fresh peach flavor.
Zhu GY, et al.
Advanced Materials Research, 781, 1570-1573 (2013)
Volatile flavor components of coconut meat.
Lin FM & Wilkens WF.
Journal of Food Science, 35(5), 538-539 (1970)
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