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Gamma-Heptalactone · CAS 105-21-5 · C7H12O2. UNII U4XIN3U7DH. Boiling Point: 61-62 °C (2 mmHg); Density: 0.997-1.004 (20 °C); Refractive Index: 1.439-1.445.
| CAS Registry Number | 105-21-5 |
|---|---|
| PubChem CID | 7742 |
| Molecular formula | C7H12O2 |
| IUPAC name | 5-propyloxolan-2-one |
| UNII (FDA) | U4XIN3U7DH |
| FEMA number | 2539 |
| JECFA number | 225 |
| Molecular Weight | 128.17 |
|---|---|
| XLogP3 | 1.1 |
| Hydrogen Bond Donor Count | 0 |
| Hydrogen Bond Acceptor Count | 2 |
| Rotatable Bond Count | 2 |
| Exact Mass | 128.083729621 |
| Monoisotopic Mass | 128.083729621 |
| Topological Polar Surface Area | 26.3 |
| Heavy Atom Count | 9 |
| Formal Charge | 0 |
| Boiling Point | 61-62 °C (2 mmHg) |
|---|---|
| Density | 0.997-1.004 (20 °C) |
| Refractive Index | 1.439-1.445 |
| Regulatory & Food Contact | EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent No safety concern at current levels of intake when used as a flavouring agent TRS 884-JECFA 49/42 |
|---|---|
| GHS notification summary | 94.8% (1578 / 1664) |
| GHS notification summary | 94.8% (1578 / 1664) |
|---|
This chemical does not meet GHS hazard criteria for 94.8% (1578 of 1664) of all reports.
Reported as not meeting GHS hazard criteria by 1578 of 1664 companies (only 5.2% companies provided GHS information). For more detailed information, please visit ECHA C&L website.
gamma-Heptalactone; 105-21-5; 4-Heptanolide; 5-propyloxolan-2-one; gamma-Heptanolactone; 2(3H)-Furanone, dihydro-5-propyl-; Heptan-4-olide; 1,4-Heptanolide; Heptanolide-4,1; gamma-Propiobutyrolactone; gamma-Propyl-gamma-butyrolactone; FEMA No. 2539; .gamma.-Heptalactone; .gamma.-Heptanolactone; 4-Hydroxyheptanoic acid, gamma-lactone; gamma-Heptalactone (natural)
CAS 105-21-5; molecular formula C7H12O2; molecular weight — g/mol.
gamma-Heptalactone, 105-21-5, 4-Heptanolide, 5-propyloxolan-2-one, gamma-Heptanolactone, 2(3H)-Furanone, dihydro-5-propyl-.
Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.
94.8% of GHS notifications report no hazard classification (1578 of 1664).
Boiling Point: 61-62 °C (2 mmHg); Density: 0.997-1.004 (20 °C); Refractive Index: 1.439-1.445.
Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.