Massoia lactone
 | |
| Names | |
|---|---|
| IUPAC name
(R)-5,6-Dihydro-6-pentyl-2H-pyran-2-one | |
| Other names
(R)-5-hydroxy-2-decenoic acid lactone Cocolactone 5-Pentylpent-2-en-5-olide C-10 massoia lactone | |
| Identifiers | |
51154-96-2  | |
| 3D model (Jmol) | Interactive image |
| ECHA InfoCard | 100.119.448 |
| EC Number | 259-359-9 |
| PubChem | 39914 |
| |
| Properties | |
| C10H16O2 | |
| Molar mass | 168.24 g/mol |
| Density | 0.982 g/cm3 |
| Melting point | −95.2 °C (−139.4 °F; 178.0 K) |
| Boiling point | 170 to 174 °C (338 to 345 °F; 443 to 447 K) |
| Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
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| Infobox references | |
Massoia lactone is an alkyl lactone derived from the bark of the Massoia tree (Cryptocaria massoia)[1] which is found in Papua, Indonesia though the compound can also be found as a component of cane sugar molasses, cured tobacco and the essential oil of Sweet Osmanthus (Osmanthus fragrans).
Once widely used as a natural coconut flavouring, natural massoia lactone has been largely superseded by a synthetic alternative because the extraction process is expensive and the tree is killed during the process of removing the bark.
Massoia lactone has an odour that is described as sweet, coconut meat, lactonic, creamy, milky and waxy[2] and, at a dilution of 20 ppm, a taste described as creamy, coconut, green and slightly fruity.
References
- ↑ T. Rali, S. W. Wossa and D. N. Leach (2007) Molecules 12 149-154.
- ↑ "Good Scents Company product page for Massoia Lactone"
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