γ-Nonalactone - ≥98% , CAS No.104-61-0

CAS: 104-61-0 Cat. No.: N101430 Formula: C9H16O2 Peso molecolare: 156.22 Numero EC: 203-219-1
Disponibile su ordine
GRADE & PURITY ≥98%
Synonyms
gamma-Amyl-gamma-butyrolactone | NCGC00164129-01 | 4-Pentylbutanolide | 4-Pentyl-butanolide | Cocos aldehyde | Dihydro-5-pentyl-2(3H)-furanon | FEMA No. 2781 | gamma-Nonanoic lactone, 97% | gamma-Nonanolactone | Nonanoic acid, 4-hydroxy-, gamma-lactone |
Storage
Room temperature
Shipped In
Normal
★
Size
Germania (EU)
USA*
Price
Qty
25ml
N101430-25ml
—
8 Disponibile
8,59€
100ml
N101430-100ml
—
2 Disponibile
15,53€
500ml
N101430-500ml
1 Disponibile
1 Disponibile
46,77€
Enter a quantity for the sizes you want to add.
🧪

Why this grade

≥98% for sensitive chromatographic and analytical workflows requiring minimal baseline interference.

🌡

Storage & shipping

Room temperature Ships Normal Check lot-specific COA for exact specifications.

📋

Quality documents

SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.

📚

Literature proof

Cited in 20 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.

Panoramica

Product Application:
γ-Nonanoic lactone has been used:

In quantitative analysis of oak volatile compounds in aged red wine by headspace solid-phase microextraction-GC-MS method as substrate in serum paraoxonase-1 (PON1) enzyme assay in synthesis of 4-hydroxynonanal via reduction of γ-nonanoic lactone by diisobutylaluminum hydride in toluene.

Specifications

Sinonimi
gamma-Amyl-gamma-butyrolactone | NCGC00164129-01 | 4-Pentylbutanolide | 4-Pentyl-butanolide | Cocos aldehyde | Dihydro-5-pentyl-2(3H)-furanon | FEMA No. 2781 | gamma-Nonanoic lactone, 97% | gamma-Nonanolactone | Nonanoic acid, 4-hydroxy-, gamma-lactone |
Specifiche e purezza
≥98%
Condizioni di conservazione di stoccaggio
Room temperature
Spedito in
Normal
Purezza
≥98%
Nomi e identificatori
Pubchem Sid488180535
Pubchem Sid Urlhttps://pubchem.ncbi.nlm.nih.gov/substance/488180535
Sorrisi canoniciCCCCCC1CCC(=O)O1
IUPAC Name5-pentyloxolan-2-one
InChIKeyOALYTRUKMRCXNH-UHFFFAOYSA-N
INCHI1S/C9H16O2/c1-2-3-4-5-8-6-7-9(10)11-8/h8H,2-7H2,1H3
Isomeri SMILES CCCCCC1CCC(=O)O1
WGK Germania 1
RTECS LU3675000
Peso molecolare 156.22
Reaxy-Rn 4661493
Reaxys-RN_link_address https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=4661493&ln=

Documentazione

📋 Safety Data Sheet (SDS)

Comprehensive hazard, handling, storage, and regulatory compliance document.

Download SDS →

✅ Certificate of Analysis (COA)

Lot-specific quality data. Enter your lot number to retrieve the exact COA.

Look up COA →

📊 Datasheet

Quick-reference summary of product specifications and applications.

View datasheet →

🔬 Specification Sheet

Full quality attributes and acceptance criteria for this grade.

View spec sheet →

Advanced Data

Taxonomic Classification

Taxonomy Tree

KingdomOrganic compounds
SuperclassOrganoheterocyclic compounds
ClasseLactones
SubclassGamma butyrolactones
Intermediate Tree Nodes Not available
Direct ParentGamma butyrolactones
Alternative Parents Tetrahydrofurans  Carboxylic acid esters  Oxacyclic compounds  Monocarboxylic acids and derivatives  Organic oxides  Hydrocarbon derivatives  Carbonyl compounds  
Molecular FrameworkAliphatic heteromonocyclic compounds
Substituents Gamma butyrolactone - Tetrahydrofuran - Carboxylic acid ester - Oxacycle - Monocarboxylic acid or derivatives - Carboxylic acid derivative - Organic oxygen compound - Organic oxide - Hydrocarbon derivative - Organooxygen compound - Carbonyl group - Aliphatic heteromonocyclic compound
DescrizioneThis compound belongs to the class of organic compounds known as gamma butyrolactones. These are compounds containing a gamma butyrolactone moiety, which consists of an aliphatic five-member ring with four carbon atoms, one oxygen atom, and bears a ketone group on the carbon adjacent to the oxygen atom.
External Descriptors Lactones
Struttura 3D
Modello di struttura chimica interattiva





Obiettivi associati (umani)
THRB Tclin Thyroid hormone receptor beta-1 (7926 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
CYP1A2 Tchem Cytochrome P450 1A2 (26471 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Meccanismi d'azione
Certificati (CoA, COO, BSE/TSE e tabella di analisi)
C of A & Other Certificates(BSE/TSE, COO):
Analytical Chart:

Find and download the COA for your product by matching the lot number on the packaging.

13 results found

Lot NumberCertificate TypeDataOggetto
I2615133Certificate of AnalysisSep 21, 2026 N101430
D2622014Certificate of AnalysisApr 29, 2026 N101430
L2115019Certificate of AnalysisJun 09, 2025 N101430
L2115020Certificate of AnalysisJun 09, 2025 N101430
E2516109Certificate of AnalysisMay 21, 2025 N101430
D2321437Certificate of AnalysisJan 09, 2025 N101430
B2321449Certificate of AnalysisNov 06, 2024 N101430
G1508045Certificate of AnalysisOct 14, 2024 N101430
B1920057Certificate of AnalysisJun 15, 2024 N101430
D2429330Certificate of AnalysisMar 22, 2024 N101430
D2429331Certificate of AnalysisMar 22, 2024 N101430
L2115018Certificate of AnalysisSep 20, 2023 N101430
B2322777Certificate of AnalysisNov 27, 2021 N101430

Show more ⌵

Proprietà chimiche e fisiche
SolubilitàInsoluble in water; Soluble in Ether,Alcohol
Indice di rifrazione1.447
Punto di infiammabilità (°F)235.4 °F
Punto di infiammabilità (°C)132℃
Punto di ebollizione (°C)243°C
Peso molecolare156.220 g/mol
XLogP32.200
Hydrogen Bond Donor Count0
Hydrogen Bond Acceptor Count2
Rotatable Bond Count4
Exact Mass156.115 Da
Monoisotopic Mass156.115 Da
Topological Polar Surface Area26.300 Ų
Heavy Atom Count11
Formal Charge0
Complexity132.000
Isotope Atom Count0
Defined Atom Stereocenter Count0
Undefined Atom Stereocenter Count1
Defined Bond Stereocenter Count0
Undefined Bond Stereocenter Count0
The total count of all stereochemical bonds0
Covalently-Bonded Unit Count1
Citations of This Product
Riferimenti
1. Yanyan Cao, Chuangsheng Huang, Yating Guo, Yingxin Xu, Shuying Gong, Qiang Chu, Ping Chen.  (2023)  Unraveling the contributing factors of stale odor in Longjing tea through a sensomics approach.  FOOD CHEMISTRY,      [PMID:38176144] [10.1016/j.foodchem.2023.138301]
2. Huang Yicheng, Yin Liying, Xu Wenqi, Duan Cuicui, Ma Fumin, Ma Yanli, Li Xiaolei, Li Dan.  (2023)  Antioxidant capacity and flavor compounds of lily rice wine fermented with aroma-producing yeasts.  EUROPEAN FOOD RESEARCH AND TECHNOLOGY,      [PMID:] [10.1007/s00217-023-04423-6]
3. Nan He, Chunxiao Zhang, Kaiyang Hou, Hongxiao Yu, Donghai Zhang, Mengying Chen, Kaiqiang Zhang, Xu Wang.  (2023)  A comprehensive study on flavor/cyclodextrin inclusion complexes.  COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS,      [PMID:] [10.1016/j.colsurfa.2023.132613]
4. Youyou Yang, Jing Li, Jiangtao Xing, Weihai Xing, Chaohua Tang, Zhenghua Rao, Junmin Zhang.  (2022)  Untargeted Profiling and Differentiation of Volatiles in Varieties of Meat Using GC Orbitrap MS.  Foods,  11  (24): (3997).  [PMID:36553738] [10.3390/foods11243997]
5. Tao Feng, Jiaqing Sun, Kai Wang, Shiqing Song, Da Chen, Haining Zhuang, Jun Lu, Dejun Li, Xianle Meng, Mingliang Shi, Lingyun Yao, Chi-Tang Ho.  (2022)  Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography–Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography–Olfactometry–Mass Spectrometry.  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,      [PMID:36225119] [10.1021/acs.jafc.2c04342]
6. Wenjing Huang, Shimao Fang, Jing Wang, Chao Zhuo, Yonghua Luo, Yilei Yu, Luqing Li, Yujie Wang, Wei-Wei Deng, Jingming Ning.  (2022)  Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea.  FOOD CHEMISTRY,      [PMID:35777211] [10.1016/j.foodchem.2022.133549]
7. Feng Zhihui, Li Ming, Li Yifan, Yin Junfeng, Wan Xiaochun, Yang Xiaogen.  (2022)  Characterization of the key aroma compounds in infusions of four white teas by the sensomics approach.  EUROPEAN FOOD RESEARCH AND TECHNOLOGY,  248  (5): (1299-1309).  [PMID:] [10.1007/s00217-022-03967-3]
8. Yan Huang, Dandan Pu, Zhilin Hao, Xiao Yang, Yuyu Zhang.  (2021)  The Effect of Prickly Ash (Zanthoxylum bungeanum Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis.  Foods,  10  (11): (2709).  [PMID:34828990] [10.3390/foods10112709]
9. Yuting Ye, Lixia Wang, Ping Zhan, Honglei Tian, Jianshu Liu.  (2021)  Characterization of the aroma compounds of Millet Huangjiu at different fermentation stages.  FOOD CHEMISTRY,      [PMID:34339922] [10.1016/j.foodchem.2021.130691]
10. Shuqi Wang, Yuan Chang, Bing Liu, Haitao Chen, Baoguo Sun, Ning Zhang.  (2021)  Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach.  MOLECULES,  26  (10): (3048).  [PMID:34065280] [10.3390/molecules26103048]
11. Zhihui Feng, Ming Li, Yifan Li, Xiaochun Wan, Xiaogen Yang.  (2019)  Characterization of the orchid-like aroma contributors in selected premium tea leaves.  FOOD RESEARCH INTERNATIONAL,      [PMID:32036905] [10.1016/j.foodres.2019.108841]
12. Zi-Meng Wang, Cheng-Xiong Yang, Xiu-Ping Yan.  (2019)  Polysiloxane assisted fabrication of chiral crystal sponge coated capillary column for chiral gas chromatographic separation.  JOURNAL OF CHROMATOGRAPHY A,      [PMID:31405571] [10.1016/j.chroma.2019.460420]
13. Chunyin Qin, Zisheng Han, Zongde Jiang, Jia-Ping Ke, Wen Li, Liang Zhang, Daxiang Li.  (2024)  Chemical profile and in-vitro bioactivities of three types of yellow teas processed from different tenderness of young shoots of Huoshanjinjizhong (Camellia sinensis var. sinensis).  Food Chemistry-X,      [PMID:39310883] [10.1016/j.fochx.2024.101809]
14. Xiaoying Li, Chunsheng Liu, Junkai Wu, Kai Su, Xiao Xiao, Libin Zhang, B. Loye Eberhart, Caixia Chen, Fuhang Song.  (2025)  Comprehensive investigation on the dynamic changes of volatile organic compounds in three peach cultivars during fruit development.  FOOD RESEARCH INTERNATIONAL,      [PMID:40022387] [10.1016/j.foodres.2025.115866]
15. Jieyao Yu, Jingzhe Li, Zhi Lin, Yin Zhu, Zhihui Feng, Dejiang Ni, Shengchun Zeng, Xuehong Zeng, Yijun Wang, Jingming Ning, Liang Zhang, Xiaochun Wan, Xiaoting Zhai.  (2024)  Dynamic changes and the effects of key procedures on the characteristic aroma compounds of Lu’an Guapian green tea during the manufacturing process.  FOOD RESEARCH INTERNATIONAL,      [PMID:38823888] [10.1016/j.foodres.2024.114525]
16. Chao Wang, Yang Yue, Binhong Yuan, Qianchun Deng, Ye Liu, Qi Zhou.  (2024)  Identification of the key aroma compounds in flaxseed milk using stir bar sorptive extraction, aroma recombination, and omission tests.  FOOD CHEMISTRY,      [PMID:38402765] [10.1016/j.foodchem.2024.138782]
17. Xiaoying Li, Gang Li, Haijing Wang, Chunsheng Liu, Chunrui Rong, Fuhang Song, Caixia Chen, Junkai Wu.  (2025)  Characterization of volatile flavor profiles in three peach cultivars during postharvest storage at various temperatures using HS-SPME-GC–MS.  Food Chemistry-X,      [PMID:40497035] [10.1016/j.fochx.2025.102554]
18. Yuming Wei, Ya-Ya Yu, Yuan-Chao Li, Xiao-Yu Zhong, Chun Zou, Jingming Ning, Wen-Jiang Dong, Kegang Wu, Yong-Quan Xu.  (2025)  Aroma compounds with enhanced sweet perception in tea infusions: Screening, characterization, and sweetening mechanism.  Journal of Advanced Research,      [PMID:40403842] [10.1016/j.jare.2025.05.044]
19. Xiaolei Li, Wanxin Wang, Yujia Li, Fumin Ma, Cuicui Duan, Dan Li.  (2026)  Deciphering flavor profile and metabolic pathways in black chokeberry Co-fermented by Lactiplantibacillus plantarum and Hansenula sp. via integrated volatilomics and metabolomics.  FOOD RESEARCH INTERNATIONAL,      [PMID:41763756] [10.1016/j.foodres.2026.118371]
20. Jilong Lu, Meizhen Xie, Lipin Chen, Qing Song, Siew Yin Chan, Yong-Huan Yun.  (2026)  Iridescent chitosan membrane as a colorimetric sensor for visual detection of lipid oxidation.  CHEMICAL ENGINEERING JOURNAL,      [PMID:] [10.1016/j.cej.2026.181256]
Calcolatori di soluzioni
Recensioni

Recensioni dei clienti

Shall we send you a message when we have discounts available?

Remind me later

Thank you! Please check your email inbox to confirm.

Oops! Notifications are disabled.