4-Dodecanolide
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4-Dodecanolide ??
- ???
- 17-18 °C(lit.)
- ?? ?
- 130-132 °C1.5 mm Hg(lit.)
- ??
- 0.936 g/mL at 25 °C(lit.)
- ???
- 7.3hPa at 20℃
- ???
- n
20/D 1.452(lit.)
- ???
- >230 °F
- ?? ??
- Refrigerator, under inert atmosphere
- ???
- ?????(???? ??), ???(?? ???)
- ??? ??
- ??
- ??
- ??
- Specific Gravity
- 0.94
- ??
- 100.00%??. ?? ??? ??? ??? ?? ?
- ?? ??
- ?? ??
- ???? ??
- synthetic
- ???
- 60mg/L at 20℃
- JECFA Number
- 235
- BRN
- 126680
- Henry's Law Constant
- 3.7×101 mol/(m3Pa) at 25℃, Abney (2021)
- ?? ??
- ?? ? ?
- ??? ?? ??
- ??
- InChI
- 1S/C12H22O2/c1-2-3-4-5-6-7-8-11-9-10-12(13)14-11/h11H,2-10H2,1H3
- InChIKey
- WGPCZPLRVAWXPW-UHFFFAOYSA-N
- SMILES
- CCCCCCCCC1CCC(=O)O1
- LogP
- 2.7 at 20℃
- CAS ??????
- 2305-05-7(CAS DataBase Reference)
??
- ?? ? ?? ??
- ?? ? ???? ?? (GHS)
| ??? ?? | Xi | ||
|---|---|---|---|
| ?? ???? ?? | 36/37/38 | ||
| ????? | 26-36 | ||
| WGK ?? | 2 | ||
| RTECS ?? | LU3600000 | ||
| ?? ?? ?? | Irritant | ||
| TSCA | TSCA listed | ||
| HS ?? | 29322090 | ||
| ???? ??? | 10 - Combustible liquids | ||
| Hazard Classifications | Eye Irrit. 2 Skin Irrit. 2 STOT SE 3 |
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| ?? | skn-rbt 500 mg/24H MOD FCTXAV 14,751,76 | ||
| ???? ?? | KE-10726 |
4-Dodecanolide C??? ??, ??, ??
??? ??
γ-Dodecalactone has a fatty, peachy, somewhat musky odor and buttery, peach-like flavor??
Reported found in apricot, cooked pork, milk products, peach, bilberry, guava fruit, papaya, pineapple, fresh blackberry, strawberry, celery leaves and stalks, celery root, blue cheeses, cheddar cheese, Swiss cheese, meats, beer, rum, mushrooms, plum brandy, quince, chervil, naranjilla fruit and other natural sources??
4-Dodecanolide was one of the organic compounds from meat charbroiling operations studied. Finds some use in perfume compositions for fatty-fruity topnotes and long tenacity, e.g., in heavy floral fragrances. It is also used in combination with newer synthetic musks to produce exceptional tenacity and lasting sweetness in powdery and floral types. Used in flavour compositions, mainly in Butter, Butterscotch, Coconut, Tutti-frutti, Maple, Nut, Peach, Pineapple, etc.?? ??
From 1-dodecen-12-oic acid with H2SO4 at 90°C; from 4-hydroxydodecanoic acid by lactonization; also from methylacrylate and octanolSafety Profile
A skin irritant. When heated todecomposition it emits acrid smoke and irritating vapors4-Dodecanolide ?? ?? ? ???
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4-Dodecanolide ?? ??
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