4-Heptanolide

Description

y-Heptalactone has a sweet, nut-like, caramel odor and a malty, caramel, sweet, herbaceous taste. This substance may be obtained in low yields by hydrogenation of ethyl P-furylacrylate;1 by lactoniation of heptenoic acid; also by condensation of methylacrylate butyl alcohol using a catalyst.

Chemical properties

Clear colorless to pale yellow liquid

Chemical properties

γ-Heptalactone has a sweet, coconut-like, caramel and a malty, caramel, sweet odor, and herbaceous taste.

Occurrence

Reported found in green tea, asparagus, beer, strawberry, peach and beef

The Uses of 4-Heptanolide

Food additive.

Preparation

Obtained in low yields by hydrogenation of ethyl β-furylacrylate; by lactoniation of heptonic acid; also by condensation of methylacrylate butyl alcohol using a catalyst.

Definition

ChEBI: Dihydro-5-propyl-2(3H)-furanone is a lactone.

Aroma threshold values

Detection: 400 ppb.

Taste threshold values

Taste characteristics at 15 ppm: sweet, lactonic, creamy, coconut and coumarin, with milky and tobacco Nuances.

Synthesis Reference(s)

Journal of the American Chemical Society, 99, p. 7360, 1977 DOI: 10.1021/ja00464a048

General Description

γ-Heptalactone is a volatile flavor compound found in mangoes, strawberries, pineapples as well as in some dairy products. It is used as a flavoring agent in the food and cosmetic industry.

Hazard

A skin irritant.