W353901

Ocimene

mixture of isomers, stabilized, ≥90%

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

Propiedades

• origen biológico: synthetic
• Agency: meets purity specifications of JECFA
• cumplimiento norm.: FDA 21 CFR 172.515
• Análisis: ≥90%
• contiene: BHT as stabilizer
• índice de refracción: n20/D 1.485
• bp: 65-66 °C/13 mmHg
• densidad: 0.818 g/mL at 20 °C (lit.)
• aplicaciones: flavors and fragrances
• Documentación: see Safety & Documentation for available documents
• Organoléptico: green; woody; tropical
• cadena 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
• Clave InChI: IHPKGUQCSIINRJ-UHFFFAOYSA-N

Descripción

Descripción general

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.

Aplicación

• 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).

Cláusula de descargo de responsabilidad

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

Información de seguridad

• Pictogramas: GHS02,GHS08,GHS07,GHS09
• Palabra de señalización: Danger
• Frases de peligro: H226,H252,H304,H315,H410
• Consejos de prudencia: P210 - P235 - P273 - P301 + P310 - P303 + P361 + P353 - P331
• Clasificaciones de peligro: Aquatic Acute 1 - Aquatic Chronic 2 - Asp. Tox. 1 - Flam. Liq. 3 - Self-heat. 2 - Skin Irrit. 2
• Código de clase de almacenamiento: 4.2 - Pyrophoric and self-heating hazardous materials
• Clase de riesgo para el agua (WGK): WGK 3
• Punto de inflamabilidad (°F): 132.8 °F - closed cup
• Punto de inflamabilidad (°C): 56 °C - closed cup
• Equipo de protección personal: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter