W353901

Ocimene

mixture of isomers, stabilized, ≥90%

• 동의어(들): 3,7-Dimethyl-1,3,6-octatrien, 3,7-Dimethyl-1,3,6-octatriene
• 실험식(Hill 표기법): C₁₀H₁₆
• CAS Number: 13877-91-3
• Molecular Weight: 136.23
• FEMA Number: 3539
• Beilstein: 1736172
• EC Number: 237-641-2
• MDL number: MFCD00026437
• UNSPSC 코드: 12164502
• PubChem Substance ID: 329830629
• 플래비스(Flavis) 번호: 1.018
• NACRES: NA.21
• 감각 수용성의: green; woody; tropical
• 생물학적 소스: synthetic
• Agency: meets purity specifications of JECFA

속성

• 생물학적 소스: synthetic
• Quality Level: 400
• Agency: meets purity specifications of JECFA
• 규정 준수: FDA 21 CFR 172.515
• 분석: ≥90%
• 포함: BHT as stabilizer
• refractive index: n20/D 1.485
• bp: 65-66 °C/13 mmHg
• density: 0.818 g/mL at 20 °C (lit.)
• 응용 분야: flavors and fragrances
• 문건: see Safety & Documentation for available documents
• 감각 수용성의: 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
• InChI key: IHPKGUQCSIINRJ-UHFFFAOYSA-N

설명

일반 설명

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.

애플리케이션

• 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).

면책조항

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

안전성 정보

• 픽토그램: GHS02,GHS08,GHS07,GHS09
• 신호어: Danger
• 유해 및 위험 성명서: H226,H252,H304,H315,H410
• 예방조치 성명서: P210 - P235 - P273 - P301 + P310 - P303 + P361 + P353 - P331
• Hazard Classifications: Aquatic Acute 1 - Aquatic Chronic 2 - Asp. Tox. 1 - Flam. Liq. 3 - Self-heat. 2 - Skin Irrit. 2
• Storage Class Code: 4.2 - Pyrophoric and self-heating hazardous materials
• WGK: WGK 3
• Flash Point (°F): 132.8 °F - closed cup
• Flash Point (°C): 56 °C - closed cup
• 개인 보호 장비: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter