AInsights Entry for (S)-gamma-nonalactone (CAS: 63357-97-1)

1. Identity & Chemical Information

• Common Name(s): (S)-gamma-nonalactone, Aldehyde C-18
• IUPAC Name: (3S)-3-hydroxy-4-octanolide
• CAS Number: 63357-97-1
• FEMA Number: 2789
• Other Identifiers: FL No. 09.011
• Molecular Formula: C9H16O2
• Molecular Weight: 156.23 g/mol
• Functional Groups and Structure–Odor Relevance: (S)-gamma-nonalactone is a lactone, which is a cyclic ester. Its structure contributes to its creamy, coconut-like aroma, often used to impart a rich, fatty note in flavor compositions.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: (S)-gamma-nonalactone is characterized by a creamy, coconut-like aroma with a sweet, milky undertone. It is often described as having a moderate to strong intensity with good diffusion.
• Taste and/or Odor Thresholds: The odor threshold in water is typically around 0.1 ppm, making it a potent aroma compound.
• Typical Sensory Role: It serves as an impact note in flavor formulations, providing a distinct coconut character and enhancing the richness of dairy and tropical profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: (S)-gamma-nonalactone is naturally found in coconut, peach, apricot, and other stone fruits. It is also present in some dairy products.
• Formation Pathways: It can be formed through the Maillard reaction and lipid oxidation processes, contributing to its presence in cooked and processed foods.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Its occurrence in natural sources allows it to be labeled as a natural flavoring agent when derived from these sources.

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

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in dairy, coconut, and tropical fruit flavors. It is also utilized in bakery and confectionery products to enhance creamy and sweet profiles.
• Functional Role in Flavor Systems: Acts as a key impact note and modifier, enhancing the richness and authenticity of flavor profiles.
• Typical Use Levels: Documented use levels range from 0.5 to 5 ppm in finished products, with typical industry use around 1-2 ppm.
• Stability Considerations: (S)-gamma-nonalactone is relatively stable under heat but can be susceptible to oxidation, which may alter its sensory characteristics.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Used in tropical, gourmand, and creamy fragrance compositions. It is found in personal care products, fine fragrances, and household products.
• Functional Role: Provides trace realism and acts as a creamy modifier, enhancing the richness of fragrance compositions.
• Typical Concentration Ranges: Typically used at concentrations of 0.1-1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It contributes primarily to the middle notes, providing a lasting creamy character.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Recognized as GRAS by FEMA for use in food.
• European Union (Reg. (EC) No 1334/2008; FL number status): Approved for use as a flavoring substance.
• United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations; no significant divergence reported.
• Asia (Japan, China, ASEAN): Generally approved for use in food and fragrance applications, subject to specific regional regulations.
• Latin America (e.g., Brazil, MERCOSUR): Approved for use in food and fragrance, with harmonized regulations across MERCOSUR countries.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Considered safe for use in food with an ADI not specified due to its low toxicity. The margin of safety is high given typical use levels.
• Dermal Exposure: Generally non-irritating and non-sensitizing at typical use levels in fragrances. IFRA standards provide guidance on safe use concentrations.
• Inhalation Exposure: Low volatility reduces inhalation risk, but occupational exposure should be managed with standard safety practices.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Its potent coconut aroma makes it indispensable in tropical and creamy flavor profiles.
• Typical Synergies: Works well with other lactones, vanillin, and fruity esters to enhance creamy and sweet notes.
• Common Formulation Pitfalls: Overuse can lead to an overpowering coconut note, overshadowing other flavor components.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in non-tropical applications where a subtle creamy note could enhance complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Extensive sensory and regulatory data support its use in both flavor and fragrance applications.
• Industry-Typical but Undocumented Practices: Use levels and synergies are often based on industry experience rather than published data.
• Known Data Gaps or Regulatory Ambiguities: Limited specific data on long-term exposure effects, though current use levels are considered safe.

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 2026-05-06 07:57:47 GMT (p2)