Massoia lactone

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
CAS Number	51154-96-2 Y
3D model (JSmol)	Interactive image
ECHA InfoCard	100.119.448
EC Number	259-359-9
PubChem CID	39914
UNII	847O2V0IOA Y
CompTox Dashboard (EPA)	DTXSID80866186 DTXSID30885943, DTXSID80866186
SMILES CCCCCC1CC=CC(=O)O1
Properties
Chemical formula	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	286–287 °C (547–549 °F; 559–560 K)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Y  (what is YN ?)
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). Chemically, massoia lactone can be obtained as a minor product in transfer hydrogenation of 6-amyl-α-pyrone.^[2]

Known in the late 18th and early 19th centuries as massoy bark, massoia essential oil was 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 Natural massoia lactone has been largely superseded by a synthetic alternative because the extraction process is expensive and the process of removing the bark kills the tree.

Massoia lactone has an odour that is described as sweet, coconut meat, , creamy, milky and waxy^[3] and, at a dilution of 20 ppm, a taste described as creamy, coconut, green, and slightly fruity.

References[]