W353901

Ocimene

mixture of isomers, stabilized, ≥90%

• Sinônimo(s): 3,7-Dimethyl-1,3,6-octatrien, 3,7-Dimethyl-1,3,6-octatriene
• Fórmula empírica (Notação de Hill): C₁₀H₁₆
• Número CAS: 13877-91-3
• Peso molecular: 136.23
• Número FEMA: 3539
• Beilstein: 1736172
• Número CE: 237-641-2
• Número MDL: MFCD00026437
• Código UNSPSC: 12164502
• ID de substância PubChem: 329830629
• Número de Flavis: 1.018
• NACRES: NA.21

Propriedades

• fonte biológica: synthetic
• Agency: meets purity specifications of JECFA
• conformidade reg.: FDA 21 CFR 172.515
• Ensaio: ≥90%
• contém: BHT as stabilizer
• índice de refração: n20/D 1.485
• pb: 65-66 °C/13 mmHg
• densidade: 0.818 g/mL at 20 °C (lit.)
• aplicação(ões): flavors and fragrances
• Documentação: see Safety & Documentation for available documents
• Organoléptico: green; woody; tropical
• cadeia de caracteres SMILES: [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
• chave InChI: IHPKGUQCSIINRJ-UHFFFAOYSA-N

Descrição

Descrição geral

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.

Aplicação

• 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).

Exoneração de responsabilidade

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

Informações de segurança

• Pictogramas: GHS02,GHS08,GHS07,GHS09
• Palavra indicadora: Danger
• Frases de perigo: H226,H252,H304,H315,H410
• Declarações de precaução: P210 - P235 - P273 - P301 + P310 - P303 + P361 + P353 - P331
• Classificações de perigo: Aquatic Acute 1 - Aquatic Chronic 2 - Asp. Tox. 1 - Flam. Liq. 3 - Self-heat. 2 - Skin Irrit. 2
• Código de classe de armazenamento: 4.2 - Pyrophoric and self-heating hazardous materials
• Classe de risco de água (WGK): WGK 3
• Ponto de fulgor (°F): 132.8 °F - closed cup
• Ponto de fulgor (°C): 56 °C - closed cup
• Equipamento de proteção individual: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter