gamma-Octanoic lactone CAS 104-50-7/γ-octalactone/gamma-lactone

Product Name: gamma-Octanoic lactone
CAS: 104-50-7
MF: C8H14O2
MW: 142.2
EINECS: 203-208-1
Melting point: 91 °C(Solv: ethanol (64-17-5))
Boiling point: 234 °C(lit.)
Density: 0.981 g/mL at 25 °C(lit.)
Vapor pressure: 1hPa at 20℃
Refractive index: n20/D 1.444(lit.)
FEMA: 2796 | GAMMA-OCTALACTONE
Fp: >230 °F
Storage temp.: Sealed in dry,Room Temperature

1 kg/bottle or 25 kg/drum or 200 kg/drum or based on customer's requirements. 

Gamma-capryllactone, also known as caprylic acid lactone, is an organic compound with a wide range of uses, especially in the food, flavor and chemical industries.

1. Gamma-caprylic acid lactone CAS 104-50-7 is used as a flavoring agent in food. It has a creamy coconut flavor and is often used in desserts, beverages, and candies.

2. Gamma-Octanoic lactone is often used in the formulation of perfumes and spices because of its pleasant aroma and the sweet, creamy fragrance it can impart.

3. γ-octanoic acid lactone CAS 104-50-7 can be used as an intermediate in the synthesis of various chemicals and compounds, including surfactants and other specialty chemicals.

4. Gamma-Octanoic lactone can be present in some cosmetic formulations and may contribute to the scent and overall sensory experience of the product.

5. In a research setting, γ-octanolide CAS 104-50-7 can be used for studies involving organic synthesis and new materials development.

To store gamma-octanolide CAS 104-50-7 safely and effectively.

1. Use airtight containers made of suitable materials, such as glass or high-density polyethylene. Make sure the container is clearly labeled with the name of the chemical and any relevant hazard information.

2. Store Gamma-Capryllactone CAS 104-50-7 in a cool, dry, well-ventilated place away from direct sunlight, heat and moisture.

3. Maintain storage temperature within the recommended range, typically 15°C to 25°C (59°F to 77°F). Avoid exposure to extreme temperatures.

4. Please keep Gamma-Capryllactone CAS 104-50-7 away from incompatible substances, such as strong oxidants and acids. It should also be stored separately from food and beverages.

5. Use secondary controls, such as spill trays, to control any potential spills or leaks.

6. Access to storage areas is restricted to trained personnel only. Ensure appropriate safety equipment (e.g. fire extinguishers and spill kits) is available.

7. Regularly inspect storage areas and containers for signs of leaks, damage or deterioration.