About this material
Whiskey Lactone (also known as Oak Lactone) is a naturally occurring organic compound that plays a big role in the flavour and aroma of whiskey and other oak-aged spirits.
It’s a type of lactone, specifically an 8-carbon ring with a methyl group attached.
It has two main isomers: cis and trans forms, with the cis form being more important for flavour.
Whiskey Lactone is known for imparting rich, distinctive notes described as coconut-like, woody, sweet, toasted, and oak-like.
It’s used to give perfumes a woody, creamy, boozy, or rustic character. You’ll find it often in compositions trying to mimic aged spirits, barrels, tropical woods, or “vintage” atmospheres.
It’s often associated with the signature smell of aged whiskey and comes primarily from oak wood (especially American oak, Quercus alba). During the aging of whiskey in oak barrels, the lactone is extracted into the spirit.
American oak tends to have higher concentrations of Whiskey Lactone compared to European oak, making American oak-aged spirits noticeably richer in these coconut and vanilla-like notes.
Researchers in France investigating the elusive chemical “je ne sais quoi” that sets apple, grape, and plum brandies apart have discovered that the key lies in the relative concentrations of fruit-derived volatile compounds (J. Agric. Food Chem., DOI: 10.1021/jf9045667). Led by Jérôme Ledauphin at the University of Caen, the team used GCMS to analyze the volatile profiles of Calvados (apple), Mirabelle (plum), Cognac (grape), and Armagnac (grape) brandies. Although many of the more than 200 compounds they identified were common across the samples, each brandy exhibited a distinct balance of these compounds. For instance, apple-based Calvados showed elevated levels of methyl-branched esters like ethyl 2-methylbutanoate. In contrast, Mirabelle, made from plums, was distinguished by higher concentrations of aldehydes such as hexanal, heptanal, and nonanal, which impart “vegetal and green aromatic notes,” according to Ledauphin. The characteristic zest of grape-based brandies like Cognac and Armagnac stems from whiskey lactones, compounds associated with coconut-like aromas.
In short, Whiskey Lactone is a key molecule behind the familiar, warm, oak-aged aroma and taste in many spirits, especially brandies, bourbon and other whiskeys.
Scent character
Highlights from the material’s listed odour profile.
Note position
Base note
Material character
A closer lookOdour strength
(recommend smelling in a 10% solution or less)
Listed qualitative strength
Tenacity / substantivity
59 hour(s)
at 100%
Listed reference conditions
Fragrance development
Base note
Illustrative note development · no measured evaporation data
Molecular identity
C9H16O2
- Molecular weight
- 156.22 g/mol
- IUPAC name
- 5-butyl-4-methyloxolan-2-one
More compound properties
Computed and structural reference properties for the named compound. These are not measured supplier specifications or properties of a complete dilution, mixture or batch.
- XLogP (computed)
- 2.5
- Exact mass (Da)
- 156.115029749
- Monoisotopic mass (Da)
- 156.115029749
- Topological polar surface area (Ų)
- 26.3
- Complexity
- 142
- Formal charge
- 0
- Hydrogen bond donors
- 0
- Hydrogen bond acceptors
- 2
- Rotatable bonds
- 3
- Heavy atoms
- 11
- Isotope atoms
- 0
- Atom stereocentres
- 2
- Bond stereocentres
- 0
- Covalent units
- 1
- SMILES
- CCCCC1C(CC(=O)O1)C
- InChI
- InChI=1S/C9H16O2/c1-3-4-5-8-7(2)6-9(10)11-8/h7-8H,3-6H2,1-2H3
- InChIKey
- WNVCMFHPRIBNCW-UHFFFAOYSA-N
Reference data checked 2026-10-27.
This molecular reference matches the catalogue’s recorded CAS and formula. It does not confirm the supplied grade, purity, stereochemistry, isomer proportions, composition, impurities or unlisted constituents.
Fragrance allergen reference
Generic regulatory reference only. This is not a supplier allergen declaration, measured composition, allergen-free claim or finished-product labelling assessment.
Raw-material reference based on recorded CAS numbers. A CAS match identifies a reference entry; it does not verify the supplied grade, composition, purity or finished-product compliance. Naturals, bases and mixtures require composition review.
European Union / Northern Ireland
No direct listed-entry CAS match in this jurisdiction’s held reference set. This does not mean the material is allergen-free. Constituents, grouped entries and natural-material composition may require further review.
Finished-cosmetic declaration thresholds: greater than 0.001% leave-on; greater than 0.01% rinse-off. Apply the current target-market rules to the actual complete formulation; no concentration is inferred here.
Commission Regulation (EU) 2023/1545 · Regulation (EU) 2023/1545 with 11 November 2025 corrigendum; checked 2026-10-26.
Held EU transition dates: placing noncompliant products on the market until 2026-07-31; making them available until 2028-07-31. Check applicability and current law for the intended market. 2025 corrigendum.
Great Britain
No direct listed-entry CAS match in this jurisdiction’s held reference set. This does not mean the material is allergen-free. Constituents, grouped entries and natural-material composition may require further review.
Finished-cosmetic declaration thresholds: greater than 0.001% leave-on; greater than 0.01% rinse-off. Apply the current target-market rules to the actual complete formulation; no concentration is inferred here.
Regulation (EC) No 1223/2009, Annex III (Great Britain) · legislation.gov.uk current text checked 2026-10-26.
Current supplier composition or allergen declarations are required to assess naturals, bases, mixtures and actual concentrations. Reference data checked 2026-10-26; bundle 2026-10-27. Supplementary private documents remain separate.
Product specification
| CAS number | 39212-23-2 |
|---|---|
| Odour description (decreasing) | Tonka, Warm, Maple, Coumarin, Coconut, Toasted, Nutty, Celery with Whiskey-Like Nuances |
| Odour strength | Medium (recommend smelling in a 10% solution or less) |
| Perfumery use | Effective from the smallest traces up to 10%Listed perfumery guidance; this is not an IFRA limit. |
| Substantivity | 59 hour(s) at 100% |
| Solvent | None |
| Physical state | Liquid |
| Synonyms | 4-Hydroxy-3-Methyloctanoic Acid Gamma-Lactone, Oak Lactone, Methyl Octalactone, β-methyl-γ-Octalactone |
| Recorded name / preparation | 5-Butyl-4-Methyloxolan-2-One |
| Molecular formula | C₉H₁₆O₂ |
Safety & handling
Not Hazardous According To EC 1272/2008
Professional/Industrial use only.
Datasheets & customer documents
Available documents are attached to eligible completed orders in your account.
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Supplementary documents are supplied only where explicitly listed and available. Check documentation information
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Documentation Supply PolicyIFRA formulation guide
Generic reference only — not an IFRA certificate, compliance decision or use recommendation. The Responsible Person and qualified safety assessor must assess the actual finished formula using current applicable IFRA Standards, supplementary documentation where available and the CPSR.
Raw-material reference based on recorded CAS numbers. A CAS match identifies a reference entry; it does not verify the supplied grade, composition, purity or finished-product compliance. Naturals, bases and mixtures require composition review.
Source: 51st Amendment overview, held source checked 2026-10-21. Bundle 2026-10-27. Individual Standards prevail over the overview.
No direct IFRA overview entry matched the recorded CAS in this held dataset. This does not mean unrestricted use, absence of relevant Standards or compliance. Constituent restrictions may still apply.
IFRA source overview · Individual IFRA Standards and supplementary documentation
Supplier certificates and private documents are separate evidence. Their availability does not determine whether this generic guide is shown. This is a dated local reference, not a live regulatory feed.
Creative ideas to explore
Creative directions, not tested formulas.Fruit with its peel
With citrus and leafy contrastsExplore a fruit sketch that includes a suggestion of peel or leaf. Compare those accents separately against the fruity reference, noticing whether they create a fresher impression or pull the idea away from the fruit you imagined.
An orchard in bloom
With rose or another familiar flowerPlace the fruity direction beside a simple floral accord. Keep a flower-only comparison and assess whether the fruit reads as a supporting accent, a juicy centre or a separate note that needs a different setting.
Fruit and cream
With vanilla and soft wood directionsSketch a more rounded fruit idea with vanilla as one variation and soft wood as another. Compare sweetness and texture before combining both, leaving room for the original fruity character to remain identifiable in the study.






Luiza Every (verified owner) –
Lovely product
RJR (verified owner) –
**Further to my review above**
After testing this some more, I’m starting to get the nutty, creamy textures coming through and really like it. As always you can’t go wrong with perfume extract products, great products at great prices and always quick to ship stuff out.
rjrmagic (verified owner) –
The first thought that came to mind when I smelt this was an old dusty book. I’m not getting whiskey from it but that could just be my nose? Definitely get celery from it.