W353901

Ocimene

mixture of isomers, stabilized, ≥90%

• Synonym(s): 3,7-Dimethyl-1,3,6-octatrien, 3,7-Dimethyl-1,3,6-octatriene
• Empirical Formula (Hill Notation): C₁₀H₁₆
• CAS Number: 13877-91-3
• Molecular Weight: 136.23
• FEMA Number: 3539
• Beilstein: 1736172
• EC Number: 237-641-2
• MDL number: MFCD00026437
• UNSPSC Code: 12164502
• PubChem Substance ID: 329830629
• Flavis number: 1.018
• NACRES: NA.21
• Organoleptic: green; woody; tropical
• biological source: synthetic
• Agency: meets purity specifications of JECFA

Properties

• biological source: synthetic
• Quality Level: 400
• Agency: meets purity specifications of JECFA
• reg. compliance: FDA 21 CFR 172.515
• Assay: ≥90%
• contains: BHT as stabilizer
• refractive index: n20/D 1.485
• bp: 65-66 °C/13 mmHg
• density: 0.818 g/mL at 20 °C (lit.)
• application(s): flavors and fragrances
• Documentation: see Safety & Documentation for available documents
• Organoleptic: 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

Description

General description

Ocimene is a monoterpene that is commonly found in basil.[1] 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.[2]

Application

• 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).

Disclaimer

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

Safety Information

• Pictograms: GHS02,GHS08,GHS07,GHS09
• Signal Word: Danger
• Hazard Statements: H226,H252,H304,H315,H410
• Precautionary Statements: 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
• Personal Protective Equipment: dust mask type N95 (US), Eyeshields, Gloves