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.
Reported present in cognac, rum, Irish malt, bourbon whiskey, scotch, sherry, port and wine.
ChEBI: Quercuslactone a is a gamma-lactone.
80% of a taste panel found whiskey lactone intolerable at 160 ppm
Taste characteristics at 0.5 ppm: woody, coumarinic, coconut, lactonic, creamy and nutty with a toasted nuance.
Methyl octalactoneTM (PFW)
