gamma-nonalactone
dairy lactone Key food odorantFound in 22 ingredients across the CompKitchen flavor graph.
Look up another compound — search by name, CAS number, PubChem CID, or FEMA #.
- Formula
- C9H16O2
- Molecular weight
- 156.22 g/mol
- PubChem CID
- 7710 — full record on PubChem
Key food odorant (intermediary)
Dunkel et al. 2014Identified in the meta-analysis of 227 food samples as one of 57 intermediary odorants — appears in 5–25% of foods.
Properties
- Odor description
- coconut, sweet, creamy
- Odor threshold — orthonasal, in clean water
- 21.0 ppb – 47.5 ppb median 34.2 ppb · 2 published values · see all 11 with sources
- Volatility
- medium
- CAS number
- 104-61-0
FEMA GRAS — Generally Recognized As Safe for flavoring use
- FEMA number
- 2781
- GRAS publication
- GRAS 3
- FEMA primary name
- Y-NONALACTONE
Use-level matrix not extracted for this substance — check the source publication for current ppm guidance.
How this molecule is described
Sources disagree about odour more often than they disagree about chemistry. Rather than show one answer, here is every description on file with how many ingredient records carry it.
Ordered by how many independent descriptor streams give each wording, then by how often it appears. The bar is still replication — one source copied onto many ingredients scores high there — so the two can disagree.
Bars are the share of ingredient records carrying each description. High agreement means the sources replicate each other — not necessarily that they are right.
Published thresholds
11 measured values from the literature. Grouped by what was actually measured — a threshold smelled in clean water, tasted in the mouth, or measured in a real food are three different quantities and are not pooled.
Orthonasal, in clean water
21.0 ppb – 47.5 ppbThe reference measurement — smelled in water. OAV is computed against this.
| Threshold | Matrix | Source | Paper |
|---|---|---|---|
| 21.0 ppb | water/ethanol 6:4 (food: american bourbon whisky) | Literature corpus | — |
| 47.5 ppb SIDA | water | Rychlik 1998 · 1 studies | — |
In a food matrix
0.270 ppb – 102 ppbMeasured in a real food, where the matrix shifts detection — not a clean-water value.
| Threshold | Matrix | Source | Paper |
|---|---|---|---|
| 0.270 ppb | water (food: longjing green tea infusion) | Literature corpus | — |
| 9.7 ppb | water (food: reference standard (water)) | Literature corpus | — |
| 24.0 ppb | water (food: chocolate) | Literature corpus | — |
| 27.0 ppb | water (food: beef vegetable gravy) | Literature corpus | — |
| 27.0 ppb | water (food: pork vegetable gravy) | Literature corpus | — |
| 102 ppb | water (food: unknown) | Literature corpus | — |
Retronasal / in-mouth
219 ppbTasted rather than smelled — a different sense, not comparable.
| Threshold | Matrix | Source | Paper |
|---|---|---|---|
| 219 ppb SIDA | oil_retronasal | Rychlik 1998 · 1 studies | — |
Other matrix
42.0 ppb – 148 ppbMeasured in a non-aqueous medium (oil, starch, cellulose).
| Threshold | Matrix | Source | Paper |
|---|---|---|---|
| 42.0 ppb | wine matrix (12% ethanol) (food: red wine) | Literature corpus | — |
| 148 ppb SIDA | oil_orthonasal | Rychlik 1998 · 1 studies | — |
Only values we can attribute are listed. Where a compendium's licence does not permit public attribution its figures are omitted here, so every number on this page traces to a citable source.
Found in
Measured impact first, then profile shareEvery ingredient known to contain gamma-nonalactone. Ingredients with a measured concentration come first, ranked by odour activity; the rest follow by how large a share of that ingredient's profile this molecule is. The figure beside each is how many different compounds that ingredient has in total — not the concentration of gamma-nonalactone in it.
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