Whiskey+lactone

= Whiskey Lactone = toc By. Adrieanna == = = =** Compound Name: **= =**Molecular Formula: **= C9H16O2
 * 3-Methyl-4-octanolide or quercus lactone
 * trans: 3 - Methyl - 4 - octanolide ; Natural insect repellant
 * cis: 3 - Methyl - 4 - octanolide ; most important in flavoring whiskey

=** Molar Mass: **= 156.2221

= Whiskey Lactone =

==

=**3D Model: **=

http://www.acs.org/content/acs/en/molecule-of-the-week/archive/molecule-of-the-week-whiskey-lactone.html

http://www.leffingwell.com/glacton.htm

= Historical Backgrounds/Story of Discovery: = **Whiskey lactone**:This isomer is an important ingrediant in the aroma of whiskey(where it was first identified by Suomalainen and Nykänen in 1970), and other alcoholic beverages that have been aged in oak barrels. It is extracted from the alcoholic beverage from some precursor substances in oak wood. It can be synthesized from a [|cyclopentane] derivative.



**Lactones**: A lactone is a cyclic ester. It can be seen as the condensation product of an alcohol group -OH and carboxylic acid group -COOH in the same molecule. Caracterized by a closed ring, two or more carbon atoms, and a single endocyclic oxygen atom.



**Whiskey**:It is said that the practice of distillation was practiced by the Babylonians in Mesopotamia in the second millennium, with perfumes and aromatics being distilled. Distilling technology passed from the medieval Arabs to the medieval Latins, but none with distilling alcohol. The earliest of distilling alcohol was in Italy for medicinal purposes, like smallpox. Soon distilling alcohol spread, in places like Ireland, Scotland, and soon Europe. The Europeans started to distill "Aqua Vitae" or spirit alcohol. The first confirmed written record of distilling whiskey comes from 1405 Ireland. The first evidence of whiskey production comes from an entry in the Exchequer Rolls for 1494. Whiskey production moved out of a monastic setting and into personal homes and farms. The distillation process was still in its infancy, whiskey was not allowed to age. Back then it tasted raw and brutal compared to today. Now it has evolved into a much smoother drink. In America it was used as currency during the American Revolution, and of course the Whiskey Rebellion that erupted in 1791.

= Chemical Properties: = Solubility in water < 0.1% ||
 * ** Boiling Point ** || ** Melting Point ** || ** Density ** || ** Solubility ** ||
 * 93-94 Celsius mm Hg (lit.) || >110 Celsius || 0.952 g/mL at 25 Celsius (lit.) || Solubility in hexane >50%

= = =**Where is it found and obtained: **=
 * <span style="font-family: 'Lucida Console',Monaco,monospace;">Flavoring found American whiskeys
 * <span style="font-family: 'Lucida Console',Monaco,monospace;">Found in all types of oaks
 * <span style="font-family: 'Lucida Console',Monaco,monospace;">Has a fierce, strong, and sweet smell
 * <span style="font-family: 'Lucida Console',Monaco,monospace;">Can be dissolved in any alcohol proportion
 * <span style="font-family: 'Lucida Console',Monaco,monospace;">Type of dissimilitude alcohol beverage; made from fermented grain mash
 * <span style="font-family: 'Lucida Console',Monaco,monospace;">Natural Whiskey Lactone; found in wine, rum wine, and sherry

=<span style="color: #ff3b00; font-family: 'Lucida Console',Monaco,monospace;">Uses and Importance: =
 * <span style="font-family: 'Lucida Console',Monaco,monospace;">Mainly used for the preparation of coconut, whiskey, and woody flavored food

** References: **

 * http://www.chemspider.com/Chemical-Structure.56625.html **
 * http://commons.wikimedia.org/wiki/File:%28R,R%29-cis-3-Methyl-4-octanolide.svg **
 * http://en.chembase.cn/substance-170863.html#3d_img **
 * http://webbook.nist.gov/cgi/cbook.cgi?ID=C39638670&Mask=200 **
 * http://www.chemblink.com/products/39212-23-2.htm **

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