Technical Ingredient Overview

• 🏭 Manufacturer — Bedoukian Research Inc.

• 🔎 Chemical Name — 5-Octyloxolan-2-one

• 🧪 Synonyms — γ-Dodecalactone; γ-Dodecanolactone; γ-Laurolactone; 4-Dodecanolide; 5-Octyldihydro-2(3H)-furanone; Dodecanoic acid 4-hydroxy-, γ-lactone

• 🧬 Chemical Formula — C₁₂H₂₂O₂

• 📂 CAS — 2305-05-7

• 📘 FEMA — 2400 (FEMA, 1998)

• ⚖️ Molecular Weight — 198.30 g mol⁻¹

• 📝 Odor Type — Fruity peach-cream

• 📈 Odor Strength — Medium diffusion

• 👃🏼 Odor Profile — Sweet peach–apricot, creamy, waxy-fatty, soft green rind nuance

• ⚗️ Uses — Peach & tropical accords, creamy florals, gourmand “milk/skin” effects, flavour enhancer for stone-fruit and dairy profiles

• 🧴 Appearance — Colourless to pale-yellow oily liquid

What is Gamma-Dodecalactone?

Gamma-Dodecalactone (γ-dodecalactone) is a 12-carbon γ-lactone with a five-membered cyclic ester and an n-octyl side chain. This ring size shifts its odour from the coconut-like freshness of δ-lactones toward a richer, waxy-creamy peach character (Arctander, 1969).

Naturally, it occurs at trace levels in:

• ripe stone fruits such as peach and nectarine (Pino et al., 2005),

• tropical fruits like mango (Mangifera indica) and guava (Good Scents Company, n.d.),

• strawberries, butter, and milk (Keeney & Patton, 1956).

Commercial production relies on hydrogenation of ricinoleic acid (castor oil), oxidation, and lactonisation (ChemicalBook, n.d.). Modern white-biotech methods using Yarrowia lipolytica achieve high-efficiency biosynthesis (IFF Patent EP0578388, 1994).

With its C-12 chain, γ-dodecalactone bridges juicy top notes and persistent musky bases in perfumery (Arctander, 1969).

Historical Background

• 1930s–1950s – Medium-chain γ-lactones linked to the “coconut” off-flavour of dairy fat (Keeney & Patton, 1956).

• 1958 – Lever Brothers patented γ-lactones for margarine flavouring (US Patent 2819169 A).

• 1969 – Arctander highlighted its “extraordinary tenacity” in heavy florals

• 1980s – First microbial bioconversion to natural γ-lactones (US Patent 4560656 A).

• 1994 – IFF scaled Yarrowia fermentation (EP0578388).

• 1998 – FEMA GRAS reaffirmed; JECFA issued full specification (JECFA, 1998).

• 2020s – IFRA Transparency List confirms no restrictions (IFRA, 2022).

Olfactory Profile & Perfumery Applications

Descriptors: Peach flesh, apricot nectar, creamy-fatty wax, soft green (Arctander, 1969).

Volatility: Base-to-heart; boiling point ≈ 257 °C (JECFA, 1998).

Typical uses:

• Peach, apricot & tropical accords (0.05–0.5 %) to heighten realism.

• Creamy florals (0.01–0.2 %) for lactonic body.

• Gourmand/dairy accords (0.1–1 %) for warm-milk nuances with heliotropin or vanillin.

• Aldehydic powders & musks (trace–0.1 %) to soften sharp aldehydes.

Explore related ingredients: γ-Decalactone, δ-Dodecalactone, Ionone Alpha, Heliotropin, Coumarin.

Industrial & Technical Uses

• Flavour additive in dairy, beverages and fruit preparations (FEMA 2400; JECFA, 1998).

• Cosmetic fragrance component imparting soft “clean-skin” nuances.

• Research substrate for lactone biosynthesis studies.

Regulatory & Safety Overview

• IFRA 51st Amendment: Not restricted (IFRA, 2022).

• EU Cosmetics Regulation 1223/2009: No allergen labelling required.

• FEMA Status: FEMA 2400 (JECFA, 1998).

• GHS Classification: Skin Irrit. 2; Eye Irrit. 2A; STOT SE 3 (ChemicalBook, n.d.).

• REACH: Registered, EC 218-971-6 (1–10 t/y).

• Transport: Not regulated as hazardous (IMDG/IATA/DOT).

References

• Arctander, S. (1969). Perfume and Flavor Chemicals (Vols. I–II). Author.

• ChemicalBook. (n.d.). 4-Dodecanolide (CAS 2305-05-7) — Chemical properties.

• Cheméo. (n.d.). γ-Dodecalactone — Chemical data.

• FEMA. (1998). Flavor Ingredient Library — 2400.

• Good Scents Company. (n.d.). γ-Dodecalactone profile.

• IFRA. (2022). Transparency List — γ-Dodecalactone.

• International Flavors & Fragrances. (1994). Patent EP0578388.

• JECFA. (1998). Evaluation of Flavouring Substances — γ-Dodecalactone.

• Keeney, P. G., & Patton, S. (1956). The coconut-like flavour defect of milk fat. Journal of Dairy Science, 39, 1104–1113.

• Pino, J. A., Mesa, J., Muñoz, Y., Martí, M. P., & Marbot, R. (2005). Volatile components from mango (Mangifera indica L.) cultivars. Journal of Agricultural and Food Chemistry, 53(6), 2213–2223.

• United States Patent US 2819169 A (1958). Process of Flavouring Margarine.