FlavScents AInsights Entry for (R)-gamma-dodecalactone (CAS: 69830-91-7)

1. Identity & Chemical Information

• Common Name(s): (R)-gamma-dodecalactone
• IUPAC Name: (R)-5-dodecanolide
• CAS Number: 69830-91-7
• FEMA Number: Data not found
• Other Identifiers: FL number not clearly reported; CoE number not found; IFRA reference not available
• Molecular Formula: C12H22O2
• Molecular Weight: 198.31 g/mol
• Functional Groups and Structure–Odor Relevance: (R)-gamma-dodecalactone is a lactone, a cyclic ester, which is known for its creamy, fruity, and coconut-like aroma. The lactone ring is crucial for its odor profile, contributing to its sweet and creamy characteristics.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: (R)-gamma-dodecalactone is characterized by a creamy, coconut-like aroma with fruity nuances. It is often described as having a sweet, milky scent with moderate intensity and good diffusion.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported; however, it is known to be effective at low concentrations.
• Typical Sensory Role: It serves as an impact note in flavor compositions, providing a creamy and fruity background realism.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: (R)-gamma-dodecalactone is found naturally in various fruits, including peaches and apricots, and is also present in some dairy products.
• Formation Pathways: It can be formed through the enzymatic degradation of fatty acids in natural sources.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Its presence in natural sources allows it to be used in formulations labeled as "natural."

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in fruit, dairy, and confectionery flavors.
• Functional Role in Flavor Systems: Acts as a creamy and fruity modifier, enhancing the richness and depth of flavors.
• Typical Use Levels: Industry-typical use levels range from 1 to 10 ppm in finished food products, with higher concentrations potentially used in specific applications.
• Stability Considerations: It is relatively stable under typical processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Used in fruity, gourmand, and floral fragrance compositions.
• Functional Role: Provides trace realism and acts as a creamy modifier.
• Typical Concentration Ranges: Typically used at concentrations of 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It contributes to the middle notes, providing a creamy and sweet character.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Data not found; assumed to be used under GRAS conditions.
• European Union (Reg. (EC) No 1334/2008; FL Number Status): Not clearly reported.
• United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations; specific divergence not reported.
• Asia (Japan, China, ASEAN): High-level data not available; typically follows international standards.
• Latin America (e.g., Brazil, MERCOSUR): High-level data not available; typically follows international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found; typically considered safe at low concentrations used in flavors.
• Dermal Exposure: No specific data on irritation or sensitization; generally considered safe in typical fragrance concentrations.
• Inhalation Exposure: Volatility suggests low risk in typical use; occupational exposure considerations are minimal.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Its creamy and fruity profile makes it versatile for both flavor and fragrance applications.
• Typical Synergies: Works well with other lactones and fruity esters to enhance creamy and tropical notes.
• Common Formulation Pitfalls: Overuse can lead to an overpowering creamy note; balance is key.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in non-dairy applications where a creamy note could enhance complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Sensory characteristics and natural occurrence are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and stability considerations are based on industry norms.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and toxicological data are limited.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• “Citation hooks:” line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-06-18 04:47:29 GMT (p2)