Accéder au contenu
Merck
Toutes les photos(1)

Documents

00580590

(−)-Menthol

primary reference standard

Synonyme(s) :

5-méthyl-2-(1-méthyléthyl)cyclohexanol

Se connecterpour consulter vos tarifs contractuels et ceux de votre entreprise/organisme
Toutes les photos(1)

About This Item

Formule empirique (notation de Hill):
C10H20O
Numéro CAS:
2216-51-5
Poids moléculaire :
156.27
Numéro Beilstein :
1902293
Numéro CE :
218-690-9
Numéro MDL:
MFCD00062979
Code UNSPSC :
85151701
ID de substance PubChem :
329747098
Nomenclature NACRES :
NA.24

Qualité

primary reference standard

Durée de conservation

limited shelf life, expiry date on the label

Fabricant/nom de marque

HWI

Chaîne SMILES 

CC(C)[C@@H]1CC[C@@H](C)C[C@H]1O

InChI

1S/C10H20O/c1-7(2)9-5-4-8(3)6-10(9)11/h7-11H,4-6H2,1-3H3/t8-,9+,10-/m1/s1

Clé InChI

NOOLISFMXDJSKH-KXUCPTDWSA-N

Vous recherchez des produits similaires ? Visite Guide de comparaison des produits

Description générale

Produced and qualified by HWI pharma services GmbH.
Exact content by quantitative NMR can be found on the certificate.

Application

Reference Standard in the analysis of herbal medicinal products

Autres remarques

This compound is commonly found in plants of the genus: mentha

Pictogrammes

Exclamation mark
GHS07

Mention d'avertissement

Warning

Mentions de danger

H315,H319

Classification des risques

Eye Irrit. 2 - Skin Irrit. 2

Code de la classe de stockage

11 - Combustible Solids

Classe de danger pour l'eau (WGK)

WGK 1

Point d'éclair (°F)

201.2 °F - closed cup

Point d'éclair (°C)

94 °C - closed cup

Choose from one of the most recent versions:

Certificats d'analyse (COA)

Lot/Batch Number
HWI00289-5
HWI00289-4
HWI00289-3
HWI00289-2
HWI00289-1

Don't see the Right Version?

If you require a particular version, you can look up a specific certificate by the Lot or Batch number.

Search for a COA

Déjà en possession de ce produit ?

Retrouvez la documentation relative aux produits que vous avez récemment achetés dans la Bibliothèque de documents.

Consulter la Bibliothèque de documents

Les clients ont également consulté

Slide 1 of 6

1 of 6

(-)-Menthol EMPROVE® ESSENTIAL, Ph. Eur., BP, JP, USP

SAFC

1.05995

(-)-Menthol

(±)-Menthol racemic, ≥98.0% (GC)

Sigma-Aldrich

63670

(±)-Menthol

(-)-Menthol for synthesis

Sigma-Aldrich

8.14113

(-)-Menthol

L-Menthol natural, ≥99%, FCC, FG

Sigma-Aldrich

W266523

L-Menthol

(1R,2S,5R)-(−)-Menthol ReagentPlus®, 99%

Sigma-Aldrich

M2780

(1R,2S,5R)-(−)-Menthol

D-Camphor Pharmaceutical Secondary Standard; Certified Reference Material

Supelco

PHR1119

D-Camphor

Thomas Voets et al.
Nature chemical biology, 3(3), 174-182 (2007-02-13)
TRPM8, a member of the transient receptor potential (TRP) channel superfamily, is expressed in thermosensitive neurons, in which it functions as a cold and menthol sensor. TRPM8 and most other temperature-sensitive TRP channels (thermoTRPs) are voltage gated; temperature and ligands
Anne-Mette Haahr et al.
Physiology & behavior, 82(2-3), 531-540 (2004-07-28)
During chewing, the oral cavity functions like a bellow, forcing volatile flavour compounds into the exhaling air to the nasal compartment. Accordingly, we hypothesised that flavour release from chewing gum is predominantly governed by chewing frequency (CF), although other oral
Tibor Rohács et al.
Nature neuroscience, 8(5), 626-634 (2005-04-27)
The subjective feeling of cold is mediated by the activation of TRPM8 channels in thermoreceptive neurons by cold or by cooling agents such as menthol. Here, we demonstrate a central role for phosphatidylinositol 4,5-bisphosphate (PI(4,5)P(2)) in the activation of recombinant
A Gelal et al.
Clinical pharmacology and therapeutics, 66(2), 128-135 (1999-08-25)
Menthol is widely used in a variety of commercial products and foods, but its clinical pharmacology is not well studied. To determine the disposition kinetics and to examine subjective and cardiovascular effects of menthol, we conducted a crossover placebo-controlled study
J Prescott
Physiology & behavior, 66(5), 741-749 (1999-07-15)
Studies using capsaicin-saturated filter papers have shown that the intensity of oral irritation tends to grow over successive samples, a phenomenon known as sensitization. If a hiatus of 5-15 min is then introduced, the intensity of irritation produced by a
Afficher tous les articles scientifiques apparentés

Notre équipe de scientifiques dispose d'une expérience dans tous les secteurs de la recherche, notamment en sciences de la vie, science des matériaux, synthèse chimique, chromatographie, analyse et dans de nombreux autres domaines..

Contacter notre Service technique