威士忌内酯

威士忌内酯（CAS 39212-23-2）的独立参考数据，整理自公开化学数据库。

各数据库的登记标识

计算分子描述符

在册的理化数值

在册的记载用途

Flavoring Agents -> JECFA Flavorings IndexFlavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes

同义词与商品名

Oaklactone; 3-Methyl-4-octanolide; beta-Methyl-gamma-octalactone; 4-Hydroxy-3-methyloctanoic acid lactone; FEMA No. 3803; 5-Butyl-4-methyldihydro-2(3H)-furanone; HKX8Y5BUAO; RefChem:902193; 254-357-4; Whiskey lactone; 39212-23-2; 5-butyl-4-methyloxolan-2-one; Methyloctalactone; Quercuslactone a; methyl octalactone; 2(3H)-Furanone, 5-butyldihydro-4-methyl-

已收录的法规名录

Regulatory & Food Contact	FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Butter, Cocoa, Coconut No safety concern at current levels of intake when used as a flavouring agent TRS 884-JECFA 49/42
GHS notification summary	86% (239 / 278)

GHS 危害分类

GHS notification summary	86% (239 / 278)
Reported hazard statements	H315 (14%), H319 (14%), H335 (13.7%)

This chemical does not meet GHS hazard criteria for 86% (239 of 278) of all reports.

H315 (14%): Causes skin irritation [Warning Skin corrosion/irritation]

公开数据库对它的描述

whisky lactone · CAS 39212-23-2 · C9H16O2. UNII HKX8Y5BUAO. Boiling Point: 93-94 °C; Density: 1.442-1.446; Refractive Index: 0.952.

物理形态与操作说明

数据来源：PubChem / Wikidata；与随货 COA 不一致时以 COA 为准。