Other grades of this product :
| Whiskey lactone Basic information |
| Product Name: | Whiskey lactone | | Synonyms: | beta-Methyl-gamma-octanolactone;5-butyl-4-methyloxolan-2-one;WHISKEY LACTONE;rac-(3R*,4S*)-3-Methyl-4-hydroxyoctanoic acid 1,4-lactone;rac-(4R*)-4β*-Methyl-5α*-butyloxolane-2-one;rac-(4S*,5R*)-4α*-Methyl-5β*-butyl-4,5-dihydrofuran-2(3H)-one;rac-5β*-Butyldihydro-4α*-methyl-2(3H)-furanone;trans-Oak lactone | | CAS: | 39212-23-2 | | MF: | C9H16O2 | | MW: | 156.22 | | EINECS: | 254-357-4 | | Product Categories: | | Mol File: | 39212-23-2.mol |
| Whiskey lactone Chemical Properties |
| Whiskey lactone Usage And Synthesis |
| Chemical Properties | Whiskey Lactone is found
as its cis- and trans-isomers in whiskey and in oakwood volatiles; the cis-isomer
is the more important in sensory terms. It is a clear, almost colorless liquid with
an intense, warm, sweet, coumarin-like odor.
A cis–trans mixture can be prepared by radical addition reaction of pentanal
with crotonic acid followed by reductive cyclization of the resulting ??-oxo acid
with sodium boron hydride/sulfuric acid . It is used in aroma compositions,
for example, for beverages. | | Occurrence | Reported present in cognac, rum, Irish malt, bourbon whiskey, scotch, sherry, port and wine. | | Aroma threshold values | 80% of a taste panel found whiskey lactone intolerable at 160 ppm
| | Taste threshold values | Taste characteristics at 0.5 ppm: woody, coumarinic, coconut, lactonic, creamy and nutty with a toasted nuance. | | Synthesis Reference(s) | Tetrahedron Letters, 26, p. 6225, 1985 DOI: 10.1016/S0040-4039(00)95058-5 | | Trade name | Methyl octalactoneTM (PFW) |
| Whiskey lactone Preparation Products And Raw materials |
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