AInsights Entry for (R)-delta-undecalactone (CAS: 108861-12-7)

1. Identity & Chemical Information

• Common Name(s): (R)-delta-undecalactone
• IUPAC Name: (3R)-3-hydroxyundecanoic acid lactone
• CAS Number: 108861-12-7
• FEMA Number: Data not found
• Other Identifiers: FL number not clearly reported; CoE number not found; IFRA reference not applicable
• Molecular Formula: C11H20O2
• Molecular Weight: 184.28 g/mol
• Functional Groups and Structure–Odor Relevance: (R)-delta-undecalactone is a lactone, a cyclic ester, which contributes to its creamy, coconut-like odor profile. The presence of the lactone ring is crucial for its characteristic scent, often used in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: (R)-delta-undecalactone is characterized by a creamy, coconut-like odor with nuances of peach and apricot. It is known for its sweet, fruity aroma that is both intense and diffusive.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported; however, it is typically used at low concentrations due to its potent aroma.
• Typical Sensory Role: It serves as an impact note in formulations, providing a rich, creamy background that enhances the overall sensory profile of a product.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: (R)-delta-undecalactone is found naturally in fruits such as peaches and apricots, contributing to their characteristic aroma.
• Formation Pathways: It can be formed through the enzymatic degradation of fatty acids in fruits, which leads to the formation of lactones.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Its presence in natural sources allows it to be used in products labeled as containing natural flavors or fragrances, depending on the extraction and processing methods used.

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

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in dairy, fruit, and confectionery flavors to impart a creamy, fruity note.
• Functional Role in Flavor Systems: Acts as a modifier and impact note, enhancing the richness and depth of flavors.
• Typical Use Levels: Industry-typical use levels range from 0.1 to 10 ppm in finished food products, depending on the desired intensity.
• Stability Considerations: It is relatively stable under typical food 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: Utilized in fruity, gourmand, and floral fragrance compositions.
• Functional Role: Provides trace realism and acts as a modifier, adding creamy, sweet notes to the fragrance profile.
• Typical Concentration Ranges: Used at concentrations ranging from 0.01% to 0.1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It contributes primarily to the middle notes, providing a lasting creamy aroma.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS; usage should comply with general safety standards.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not clearly reported; compliance with general flavoring regulations is required.
• United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations unless specified otherwise.
• Asia (Japan, China, ASEAN): Data not found; typically follows international standards.
• Latin America (e.g., Brazil, MERCOSUR): Data not found; generally aligns with international guidelines.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI; usage should be guided by general safety assessments and industry practices.
• Dermal Exposure: No specific data on irritation or sensitization; IFRA guidelines should be consulted for fragrance use.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered in manufacturing settings.
• Risk Profiles: Generally considered safe at typical use levels in both food and fragrance applications, but specific safety data is limited.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Its ability to impart a rich, creamy, and fruity aroma makes it a versatile ingredient in both flavors and fragrances.
• Typical Synergies: Pairs well with other fruity and creamy notes, enhancing the overall sensory experience.
• Common Formulation Pitfalls: Overuse can lead to an overpowering aroma; careful calibration is necessary.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in complex formulations where its subtlety can enhance the overall profile without dominating.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Basic chemical identity and sensory characteristics are well-documented.
• Industry-Typical but Undocumented Practices: Usage levels and applications are based on industry norms rather than specific studies.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and detailed 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 2026-09-24 07:14:42 GMT (p2)