W353901

Ocimen

mixture of isomers, stabilized, ≥90%

• Synonym(e): 3,7-Dimethyl-1,3,6-octatrien, 3,7-Dimethyl-1,3,6-octatrien, Isomerengemisch
• Empirische Formel (Hill-System): C₁₀H₁₆
• CAS-Nummer: 13877-91-3
• Molekulargewicht: 136.23
• FEMA-Nummer: 3539
• Beilstein: 1736172
• EG-Nummer: 237-641-2
• MDL-Nummer: MFCD00026437
• UNSPSC-Code: 12164502
• PubChem Substanz-ID: 329830629
• Flavis-Nummer: 1.018
• NACRES: NA.21
• Organoleptisch: green; woody; tropical
• Biologische Quelle: synthetic
• Agentur: meets purity specifications of JECFA

Eigenschaften

• Biologische Quelle: synthetic
• Qualitätsniveau: 400
• Agentur: meets purity specifications of JECFA
• Einhaltung gesetzlicher Vorschriften: FDA 21 CFR 172.515
• Assay: ≥90%
• Enthält: BHT as stabilizer
• Brechungsindex: n20/D 1.485
• bp: 65-66 °C/13 mmHg
• Dichte: 0.818 g/mL at 20 °C (lit.)
• Anwendung(en): flavors and fragrances
• Dokumentation: see Safety & Documentation for available documents
• Organoleptisch: green; woody; tropical
• SMILES String: [H]C(CC([H])=C(C)C=C)=C(C)C
• InChI: 1S/C10H16/c1-5-10(4)8-6-7-9(2)3/h5,7-8H,1,6H2,2-4H3
• InChIKey: IHPKGUQCSIINRJ-UHFFFAOYSA-N

Beschreibung

Allgemeine Beschreibung

Ocimene is a monoterpene that is commonly found in basil. The (E)-β-isomer is reported to be present in the floral scent of different flowers and also in the plant volatile produced in response to damage by herbivores or mechanical wounding.

Anwendung

• Volatile metabolomics and chemometric study provide insight into the formation of the characteristic cultivar aroma of Hemerocallis.: This study uses volatile metabolomics and chemometrics to explore the aroma formation in Hemerocallis, identifying significant volatile compounds including ocimene. The findings provide a deeper understanding of the biochemical pathways influencing aroma in plant cultivars (Zhou et al., 2023).


• A taste of sweet pepper: Volatile and non-volatile chemical composition of fresh sweet pepper (Capsicum annuum) in relation to sensory evaluation of taste.: Investigating the chemical composition of sweet peppers, this study identifies ocimene among the key volatiles contributing to flavor profiles, correlating chemical data with sensory evaluations to enhance understanding of taste perception in horticultural products (Eggink et al., 2012).

Haftungsausschluss

For R&D or non-EU Food use. Not for retail sale.

Sicherheitshinweise

• Piktogramme: GHS02,GHS08,GHS07,GHS09
• Signalwort: Danger
• H-Sätze: H226,H252,H304,H315,H410
• P-Sätze: P210 - P235 - P273 - P301 + P310 - P303 + P361 + P353 - P331
• Gefahreneinstufungen: Aquatic Acute 1 - Aquatic Chronic 2 - Asp. Tox. 1 - Flam. Liq. 3 - Self-heat. 2 - Skin Irrit. 2
• Lagerklassenschlüssel: 4.2 - Pyrophoric and self-heating hazardous materials
• WGK: WGK 3
• Flammpunkt (°F): 132.8 °F - closed cup
• Flammpunkt (°C): 56 °C - closed cup
• Persönliche Schutzausrüstung: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter