| Massoia lactone | |
|---|---|
|
(R)-5,6-Dihydro-6-pentyl-2H-pyran-2-one |
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Other names
(R)-5-hydroxy-2-decenoic acid lactone |
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| Identifiers | |
| CAS number | 51154-96-2 |
| PubChem | 39914 |
| EC number | 259-359-9 |
| Jmol-3D images | Image 1 |
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| Properties | |
| Molecular formula | C10H16O2 |
| Molar mass | 168.24 g/mol |
| Density | 0.982 g/cm3 |
| Melting point |
-95.2 °C, 178 K, -139 °F |
| Boiling point |
170-174 °C |
| (verify) (what is: /?) Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 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 throughout Malaysia 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Once widely used as a natural coconut flavouring, natural massoia lactone has been largely superseded by a synthetic alternative because the extraction process is expensive and the tree is killed during the process of removing the bark.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.