7-Nonanoic lactone

Commercial 7-nonanoic lactone (Aldrich Chemical Co., Milwaukee, Wisconsin) was purified by distillation prior to use. The refractive index of the pure lactone is 1.4449. 

Nitrourea, 32, 61 7-Nonanoic lactone, 38, 42 M-Nonyl fluoride, 36, 42 Norbornylene, 37, 65... 

Knoevenagel condensation of malonic acid with heptaldehyde [111-71-7] followed by ring closure, gives the fragrance y-nonanoic lactone [104-61-0] (6) (14). Beside organic synthesis, malonic acid can also be used as electrolyte additive for anodization of aluminum [7429-90-5] (15), or as additive in adhesive compositions (16). 

Knoevenagel reactions and epoxidation of enones were achieved by using silica-gel immobilized guanidines. 3-Nonenoic acid, which is precursor of y-nonanoic lactone, was produced from malonic acid and heptanal in the presence of silica-gel bound 1,1,3,3-tetramethylguanidine [25], This catalyst and MCM-TBD catalyzed the epoxidation of enones in the presence of H202. MCM-TBD has been prepared from MCM-41 covered with 3-trimethoxylsilylpropoxymethyloxirane and 1,5,7-triazabicyclo[4.4.0]dec-5-ene (TBD) by Jacobs et al. [26] (Scheme 5.9). 

Approximately 75 volatile compounds have been identified in juices prepared from plums Prunus domestica) [35]. Lactones from Ce to C12 are the major class of compound in plums [78]. The distribution of plum lactones differs from that found in peaches in that the C12 y-lactones are found in higher concentrations than the corresponding Cio y-lactones and d-decalactone (Fig. 7.2) [78]. GC sniffing has uncovered benzaldehyde, linalool, ethyl nonanoate, methyl cin-namate, y-decalactone and d-decalactone as volatile compounds contributing to plum juice aroma (Table 7.2, Figs. 7.1, 7.2, 7.4, 7.5) [35]. 

Y-nonyl lactone. (aldehyde C-18 4-hydroxy-nonanoic acid, y-lactone y-nonalactone). CH3(CH2)4CHCH2CH2C(0)0. 

A series of ethyl esters of fatty acids, from butanoate to tetradecanoate, were identified in the EMB. Two esters, ethyl oc-tanoate and ethyl nonanoate, were found in Romano cheese. Esters are important flavor compounds in cheeses however, a high concentration of esters may cause a "fruity" defect in cheese flavor, y- and 6-dodecalactone were identified in the EMB sample as well as in Romano cheese. Lactones are well distributed in food flavors. 

G.5) 2(3//)-Furanone, dihydro-5-pentyl-, nonano-4-lactone, tetrahydro-5-pentylfuran-2-one, 1,4-nonanolide, -y-nonalactone, 4-hydroxynonanoic acid lactone, amylbutyrolactone 104-61-0] FEMA 2781, 182373-92-0] ( )- [57084-16-9] (/ )- [63357-96-0] (5)- [63357-97-1]... 

Mono- and di-lactones of 9-hydroxy nonanoic acid H0[(CH2)8C00) H (n=1-2) Methyl 9-hydroxynonanoate HfCU tiu et al. (2008)... 

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