所有图片(1)
别名:
(±)-5-丁基-4-甲基二氢-2(3H)-呋喃酮
经验公式（希尔记法）:
C9H16O2
CAS号:
分子量:
156.22
FEMA编号:
3803
EC 号:
欧洲委员会编号:
10535
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
10.053
NACRES:
NA.21
推荐产品
生物来源
synthetic
质量水平
等级
FG
Fragrance grade
Agency
follows IFRA guidelines
meets purity specifications of JECFA
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
描述
mixture of cis and trans
检测方案
≥98%
折射率
n20/D 1.4454 (lit.)
bp
93-94 °C/5 mmHg (lit.)
密度
0.952 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
致敏芳香化合物
no known allergens
性状检查
coconut; coumarin; woody; nutty; roasted
SMILES字符串
CCCCC1OC(=O)CC1C
InChI
1S/C9H16O2/c1-3-4-5-8-7(2)6-9(10)11-8/h7-8H,3-6H2,1-2H3
InChI key
WNVCMFHPRIBNCW-UHFFFAOYSA-N
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一般描述
Whiskey lactone is the common name of (±)-5-butyl-4-methyldihydro-2(3H)-furanone. It is a volatile aromatic compound found in whiskey and wine aged in oak barrels. The detection of whiskey lactone in blood samples can be done by quantitative gas chromatography–mass spectrometry (dynamic HS–GC–MS) with the limit of detection of about 1,000μgL-1.
应用
- Investigating the effect of three phenolic fractions on the volatility of floral, fruity, and aged aromas by HS-SPME-GC-MS and NMR in model wine.: This research examines how different phenolic fractions influence the volatility of whiskey lactone among other compounds in model wine, providing insights valuable for winemaking and food chemistry (Wang et al., 2022).
- Accurate Determination of 12 Lactones and 11 Volatile Phenols in Nongrape Wines through Headspace-Solid-Phase Microextraction (HS-SPME) Combined with High-Resolution Gas Chromatography-Orbitrap Mass Spectrometry (GC-Orbitrap-MS).: This paper details a method for accurately quantifying whiskey lactone and other volatile compounds in nongrape wines, enhancing our understanding of flavor profiles in various alcoholic beverages (Liu et al., 2022).
WGK
WGK 2
闪点(°F)
235.4 °F
闪点(°C)
113 °C
Determination of aroma compounds from alcoholic beverages in spiked blood samples by means of dynamic headspace GC?MS.
Schulz K, et al.
Chromatographia, 66(11-12), 879-886 (2007)
The training level of experts influences their detection thresholds for key wine compounds.
Tempere S, et al.
Chemosensory Perception, 4(3), 99-115 (2011)
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