Delta Dodecalactone
SYNTHETIC INGREDIENT FOR PERFUMERY
Delta Dodecalactone is a fruity-scented compound with a medium odor strength. It emits a fresh-fruity and oily aroma with strong staying power. Compared to gamma-Dodecalactone, it offers a more pronounced fruity essence and lacks a musky undertone.
This versatile lactone finds applications in aldehydic perfumes, heavy florals like gardenia and tuberose, and emerging fragrances. It's also utilized sparingly in flavor compositions to replicate butter and pear notes, as well as in diverse fruit formulations.
SYNTHETIC INGREDIENT FOR PERFUMERY
Delta Dodecalactone is a fruity-scented compound with a medium odor strength. It emits a fresh-fruity and oily aroma with strong staying power. Compared to gamma-Dodecalactone, it offers a more pronounced fruity essence and lacks a musky undertone.
This versatile lactone finds applications in aldehydic perfumes, heavy florals like gardenia and tuberose, and emerging fragrances. It's also utilized sparingly in flavor compositions to replicate butter and pear notes, as well as in diverse fruit formulations.
SYNTHETIC INGREDIENT FOR PERFUMERY
Delta Dodecalactone is a fruity-scented compound with a medium odor strength. It emits a fresh-fruity and oily aroma with strong staying power. Compared to gamma-Dodecalactone, it offers a more pronounced fruity essence and lacks a musky undertone.
This versatile lactone finds applications in aldehydic perfumes, heavy florals like gardenia and tuberose, and emerging fragrances. It's also utilized sparingly in flavor compositions to replicate butter and pear notes, as well as in diverse fruit formulations.
š Manufacturer ā Firmenich
š Chemical name ā 6-pentyloxan-2-one
š CAS NĀ° ā 705-86-2
š FEMA ā 2631
āļø MW ā 170.25 g/mol
š Odor type ā Fruity ā Lactonic
š Odor Strength ā Medium
šš¼ Odor Profile ā Milky creamy buttery coconut very tenacious DECALACTONE DELTA is an indispensable lactone with the typical creamy, coconut profile and slightly fruity nuance (Firmenich). A creamy, coconut, peach-like odor with celery undertones (Bedoukian Research Inc.).
š Flavor Profile ā Coconut, creamy, fatty, buttery, milky and nutty with a slightly fruity nuanceMosciano, Gerard P&F 21, No. 3, 51, (1996) Characteristic fresh butter, full mouthfeel for all dairy flavorsLactone notes for all creamy, dairy, and coconut flavors. Also imparts creamy, dairy notes for peach, mango, and other fruit flavors (Bedoukian Research Inc.).
āļø Uses ā It is widely used in coconut, butter, cream, vanilla, peach and other fruit flavors (Firmenich). For creamy, tropical nuances in household products or fragrances (Bedoukian Research Inc.).
Information on Ī“-Decalactone
Description and Characteristics
Ī“-Decalactone has an oily peach odor and taste, described as very powerful and tenacious with a sweet, creamy, nut-like, and fruity undertone (Arctander, 1961; Burdock, 2010).
It is a colorless, viscous liquid that is almost insoluble in water but soluble in alcohol and oils. It has a specific gravity of 0.97 (Arctander, 1961; Burdock, 2010).
Its empirical formula is C10H18O2, and its molecular weight is 170.25 (Arctander, 1961; Burdock, 2010).
The boiling point of Ī“-Decalactone is 281Ā°C (Burdock, 2010).
The aroma threshold value for Ī“-Decalactone is detected at 100 ppb (Burdock, 2010).
The taste characteristics at 2 ppm include waxy, coconut, lactonic, fatty, creamy, nutty, and fruity notes (Burdock, 2010).
Natural Occurrence
Ī“-Decalactone occurs naturally in various foods including rum, coconut, raspberry, apricot, bilberry, peach, strawberry, Swiss cheese, other cheeses, butter, milk, milk powder, mutton fat, mango, and nectarine (Burdock, 2010).
It has also been reported found in butter, milk, beer, rum, red and white wine, guava, plums, prunes, starfruit, peach, and strawberry (Burdock, 2010; Arctander, 1961).
Uses and Applications
Ī“-Decalactone is used in flavor compositions such as peach, mango, strawberry, chocolate, and less commonly in milk, cream, butter, and cheese (Arctander, 1961; Burdock, 2010).
In perfumery, it is utilized in floral compositions, particularly gardenia and other heavy floral types, often in combination with synthetic musks (Arctander, 1961).
It is employed in various food products with the following reported usage levels (in ppm):
Alcoholic beverages: usual 3.00, max 6.50
Baked goods: usual 13.52, max 26.40
Frozen dairy: usual 18.78, max 37.06 (Burdock, 2010; Arctander, 1961).
The material is also used in oleomargarine where its flavor is enhanced in combination with Ī“-Dodecalactone (Arctander, 1961).
Production Methods
Ī“-Decalactone can be produced from hexyl ethylene oxide and sodium malonic ester, by lactonization of decanoic acid, and other methods involving microbial conversion and chemical synthesis (Arctander, 1961; Rowe, 2005).
An industrial method includes the microbial conversion of ricinoleic acid (from castor oil) via partial Ī²-oxidation to produce Ī“-Decalactone with a peach-like aroma (Rowe, 2005).
Regulatory Status
Ī“-Decalactone is generally recognized as safe (GRAS) by the Flavor and Extract Manufacturers Association (FEMA No. 2361) and approved by the FDA for use in food flavors (21 CFR 172.515) (Burdock, 2010).
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has no safety concern at current levels of intake when used as a flavoring agent (1997) (Burdock, 2010).
Citations
Arctander, S. (1961). Perfume and Flavor Materials of Natural Origin.
Burdock, G. A. (2010). Fenaroli's Handbook of Flavor Ingredients - 6th Edition.
Rowe, D. (2005). Chemistry and Technology of Flavors and Fragrances.
