| FEMA | N/A |
| CAS | 105814-63-9 |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
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| Odor | N/A |
| Flavor | N/A |
| Material Notes | Constit. of akaboshi zenmai (Osmunda japonica) fronds. Also isol. from sherry (stereochem. unspecified) Solerol is a volatile component identified in extracts of grape wines and numerous fruits, with aroma being among the most important factors in determining wine character and quality. (PMID: 11052736). Solerol (4,5-dihydroxyhexanoic acid lactone) also appears to be a marker for Succinic semialdehyde dehydrogenase (SSADH) deficiency and probably arises from the reaction of succinic semialdehyde with an intermediate in the pyruvate dehydrogenase pathway (PMID: 3126356). SSADH is a defect in gamma-aminobutyric acid catabolism, resulting in the accumulation of gamma-hydroxybutyric acid (GHB) and causing neurological and cognitive disorders of varying severity. [HMDB] |