γ-Lactones are a family of organic compounds with the formula cyclo-O=COCHRCH2CH2. The parent member is γ-butyrolactone (R = H). A commercially important set of γ-lactones are derived from the free radical addition of fatty alcohols and acrylic acid. They are all weakly volatile liquids, which are colorless when pure, but typical samples are not.
| Name | Formula | Registry number | Notes |
|---|---|---|---|
| γ-Octalactone | C8H14O2 | 104-50-7 | fruity |
| γ-Nonalactone | C9H16O2 | 104-61-0 | coconut-like |
| γ-Decalactone | C10H18O2 | 706-14-9 | peach flavors |
| γ-Undecalactone | C11H20O2 | 104-67-6 | peach flavors |
| β-Methyl-γ-octalactone | C9H16O2 | 39212-23-2 | whisky lactone |
Production
Chemical, biological, and hybrid routes have been developed for these fragrances. Some fungal enzymes hydroxylate fatty acids, leading to the corresponding lactones. In terms of chemical routes, fatty alcohols undergo free radical addition to acrylic acid, giving hydroxy carboxylic acids, which spontaneously lactonize.
References
- ^ Panten, Johannes; Surburg, Horst (2016). "Flavors and Fragrances, 3. Aromatic and Heterocyclic Compounds". Ullmann's Encyclopedia of Industrial Chemistry. pp. 1–45. doi:10.1002/14356007.t11_t02. ISBN 978-3-527-30673-2.
- Romero-Guido, Cynthia; Belo, Isabel; Ta, Thi Minh Ngoc; Cao-Hoang, Lan; Alchihab, Mohamed; Gomes, Nelma; Thonart, Philippe; Teixeira, Jose A.; Destain, Jacqueline; Waché, Yves (2011). "Biochemistry of lactone formation in yeast and fungi and its utilisation for the production of flavour and fragrance compounds". Applied Microbiology and Biotechnology. 89 (3): 535–547. doi:10.1007/s00253-010-2945-0. PMID 20981417.
External links
- Poisson, L. (July 23, 2008). "Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis". J Agric Food Chem. 56 (14): 5813–9. doi:10.1021/jf800382m. PMID 18570373.