Basic information
- CAS
3301-94-8- Standard SMILES
CCCCC1CCCC(=O)O1- InChIKey
PXRBWNLUQYZAAX-UHFFFAOYSA-N- Molecular formula
- C9H16O2
- Average molar mass
- 156.22 g/mol
- Monoisotopic mass
- 156.11502975
Overview
6-Butyltetrahydro-2H-pyran-2-one is a delta-lactone.
Names & identifiers
- Preferred name
- Delta-Nonalactone
- IUPAC
- 6-butyloxan-2-one
- English name
- delta-Nonalactone
- Molecular formula
- C9H16O2
- Molecular weight
- 156.22
Names & synonyms
DELTA-NONALACTONE3301-94-86-Butyltetrahydro-2H-pyran-2-one2H-Pyran-2-one, 6-butyltetrahydro-5-Nonanolidedelta-Nonanolactone5-Nonalactone5-Hydroxynonanoic acid, lactoneHydroxynonanoic acid delta-lactone.delta.-Nonalactone5-Butyl-delta-valerolactone5-Hydroxynonanoic acid delta-lactone
Show more names
FEMA 3356δ-NonalactoneHYDROXYNONANOIC ACID, DELTA-LACTONED-NONALACTONEnonan-5-olidei-nonalactoneBUTYLNONOLIDEd-Nonanolactone
delta-Butyl-delta-valerolactoneFEMA No. 3356UNII-DMB99B4WCFDMB99B4WCFdelta-Hydroxypelargonic acid lactone5-Butyl-5-hydroxypentanoic acid lactoneNonanoic acid, 5-hydroxy-, delta-lactoneEINECS 221-974-5
Database identifiers
- CAS
3301-94-8- PubChem CID
- 18698
- DTXSID
DTXSID70863149- ChEBI
CHEBI:171747
Properties
Computed structural properties
- XLogP
- 2.4
- Topological polar surface area
- 26.3 Ų
- Hydrogen bond donors
- 0
- Hydrogen bond acceptors
- 2
- Rotatable bonds
- 3
- Heavy atoms
- 11
- Formal charge
- 0
- Complexity
- 132
Experimental & physicochemical properties
FragrancesFragrance Ingredient (Hydroxynonanoic acid, delta-lactone) -> IFRA transparency List
Food AdditivesFLAVORING AGENT OR ADJUVANT -> FDA Substance added to food
Density0.994-0.999
Flavoring AgentsEU Flavoring substances
Solubility1 ml in 1 ml 95% alcohol (in ethanol)
Boiling Point250 °C
Refractive Index1.452-1.458
Physical Descriptioncolourless to pale yellow liquid with a coconut-like odour
Physicochemical properties
- Melting point
- -26 °C · -26°C
- Boiling point
- 115 · 115-116 °C2 mm Hg(lit.)
Safety & regulation
Safety information is for reference only and does not replace the supplier’s Safety Data Sheet (SDS), applicable regulations, or professional assessment.
GHS classification
GHS Classification
This chemical does not meet GHS hazard criteria for 100% (355 of 355) of all reports.
Not Classified
Aggregated GHS information provided per 355 reports by companies from 2 notifications to the ECHA C&L Inventory.
Hazard information
Regulatory Information
Chemical: 2H-Pyran-2-one, 6-butyltetrahydro-
Regulation (EC) No 1831/2003 (amended)
REACH registered substance: 6-butyltetrahydro-2H-pyran-2-one (EC: 221-974-5)
2H-Pyran-2-one, 6-butyltetrahydro-: Does not have an individual approval but may be used under an appropriate group standard
Hazard Classes and CategoriesNot Classified
Safety data
- wgk
- 3
- tsca
- TSCA listed
- hs_code
- 29322090
- risk_code
- 10
- Signal word
- Danger
- Symbol(GHS)
- GHS02
- safety_code
- 16-24/25
- Storage Class
- 10 - Combustible liquids
- Hazard statements
- H225
- REACH Registrations
- Active
- Precautionary statements
- P210-P403+P235
Chemistry & industry
Pharmacology
Cellular LocationsCytoplasm
Uses & manufacturing
Use Classification
Fragrance Ingredients
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavoring Agents -> JECFA Flavorings Index
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
General Manufacturing Information2H-Pyran-2-one, 6-butyltetrahydro-: ACTIVE
Applications
DescriptionHydroxynonanoic acid, δ-lactone has a mild, nut-like odor and a fatty, milk-creamy taste. May be prepared by microbiological reduction of the corresponding keto acids, by a patented process.
OccurrenceReported as responsible for the off-flavor in milk fat. Also found in melon, butter, chicken fat, grilled beef, cured pork, pork fat and liver, beer, malt and bourbon whiskey, cognac, rum, white wine, black tea, asparagus, mango, starfruit, mountain papaya and cooked shrimps
UsesSuggested uses are in curry, nut, tomato, tropical, caramel and dairy flavors. In fragrance applications, this compound delivers apricot, butter, grape, passion fruit, plum, tea green and tobacco notes.
Preparation methods
PreparationBy microbiological reduction of the corresponding keto acids; by a patented process
Upstream & downstream products
Upstream raw materials
Related reactions
0 records
No reaction records under the current filter.
Compound notes
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