{"ymdb_id":"YMDB01418","created_at":"2011-07-25T20:35:21.000Z","updated_at":"2016-10-18T17:12:00.000Z","name":"gamma-butyrolactone","cas":"187997-16-6","state":"Liquid","melting_point":"-45","description":"gamma-Butyrolactone (4-butanolide) is a volatile compound found in wine and produced during fermentation. It is responsible for cheesy aromas.","experimental_water_solubility":"1000 mg/mL [WEAST,RC (1972)]","experimental_logp_hydrophobicity":"-0.64 [HANSCH,C ET AL. (1995)]","location":"extracellular","synthesis_reference":"Zhu, Yulei; Li, Yongwang; Xiang, Hongwei; Su, Hualian; Wu, Jiaxiang.  Process for preparation of g-butyrolactone with high yield and selectivity.    Faming Zhuanli Shenqing Gongkai Shuomingshu  (2001), 13 pp. ","chebi_id":"42639","hmdb_id":"HMDB00549","kegg_id":"C01770","pubchem_id":"7302","cs_id":"7029","foodb_id":null,"wikipedia_link":"4-Hydroxybutyric acid lactone","biocyc_id":null,"iupac":"oxolan-2-one","traditional_iupac":"butyrolactone","logp":"0.14955130566666652","pka":null,"alogps_solubility":"2.38e+02 g/l","alogps_logp":"-0.11","alogps_logs":"0.44","acceptor_count":"1","donor_count":"0","rotatable_bond_count":"0","polar_surface_area":"26.3","refractivity":"20.3081","polarizability":"8.23114899325824","formal_charge":"0","physiological_charge":"0","pka_strongest_basic":"-7.033665932739647","pka_strongest_acidic":null,"bioavailability":"1","number_of_rings":"1","rule_of_five":"1","ghose_filter":"0","veber_rule":"1","mddr_like_rule":"0","synonyms":["-lactone","1-Oxacyclopentan-2-one","1,2-Butanolide","1,4-Butanolide","1,4-Butyrolactone","1,4-Lactone","2-Dihydrofuranone","2-Oxolanone","2-Oxotetrahydrofuran","2,3,4,5-Tetrahydro-2-furanone","2(3H)-Dihydrofuranone","2(3H)-Furanone, dihydro-","3-Hydroxybutyric acid lactone","4-Butanolide","4-Butyrolactone","4-Deoxytetronate","4-Deoxytetronic acid","4-hydroxy-Butanoate","4-hydroxy-Butanoic acid","4-hydroxy-Butanoic acid g-lactone","4-Hydroxybutanoate","4-Hydroxybutanoic acid","4-Hydroxybutanoic acid lactone","4-Hydroxybutanoic acid, \u0026laquo","4-Hydroxybutyric acid lactone","4-Hydroxybutyric acid, \u0026laquo","4,5-Dihydro-2(3H)-furanone","alpha-Butyrolactone","BLO","BLON","Butyric acid lactone","Butyric acid, 4-hydroxy-, gamma-lactone","Butyrolactone","Butyryl lactone","Butyrylactone","Dehydro-2(3H)-furanone","dihydro-(3 H)-furan-2-one","Dihydro-2-furanone","Dihydro-2(3H)-furanone","Dihydro-2(3H)-furanone (-butyrolactone)","dihydrofuran-2(3h)-one","g-Butalactone","g-Butyrolactone","g-Butyryllactone","g-Hydroxybutyric acid lactone","gamma-Butalactone","gamma-butanolactone","GAMMA-BUTYROLACTONE","gamma-Butyryllactone","gamma-Hydroxybutyric acid lactone","gamma-hydroxybutyrolactone","GBL","Paint Clean G","Tetrahydro-2-furanone"],"pathways":[],"growth_conditions":[{"growth_media":"Must from Vitis vinifera,  cv.  Pedro Ximrnez (Sherry Wine)","concentration":"104.54297","concentration_units":"\u0026#181;M","error":"11.61589"},{"growth_media":"Must from Vitis vinifera,  cv.  Pedro Ximrnez (Sherry Wine)","concentration":"174.23829","concentration_units":"\u0026#181;M","error":"34.84766"}],"references":[{"pubmed_id":10552428,"citation":"Antonelli, A., Castellari, L., Zambonelli, C., Carnacini, A. (1999). \"Yeast influence on volatile composition of wines.\" J Agric Food Chem 47:1139-1144."},{"pubmed_id":null,"citation":" Zea, L., Moreno, J., Ortega, J. M., Mauricio, J. C., Medina, M. (1995) \"Comparative study of the _-butyrolactone and pantolactone contents in cells and musts during vinification by three Saccharomyces cerevisiae races.\" Biotechnology Letters. Volume 17, Number 12, 1351-1356"}],"proteins":[]}