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Key Documents

W339008

Sigma-Aldrich

Fenchyl acetate, mixture of α- and β-

≥96%, FG

Synonym(s):

1,3,3-Trimethyl-2-norbornanyl acetate

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About This Item

Empirical Formula (Hill Notation):
C12H20O2
CAS Number:
Molecular Weight:
196.29
FEMA Number:
3390
EC Number:
Council of Europe no.:
11769
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.269
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG

reg. compliance

EU Regulation 1334/2008 & 872/2012

Assay

≥96%

optical activity

[α]22/D +54°, neat

refractive index

n20/D 1.456 (lit.)

bp

220 °C (lit.)

density

0.98 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

balsamic; pine; sweet

SMILES string

CC(=O)OC1C(C)(C)[C@@H]2CC[C@@]1(C)C2

InChI

1S/C12H20O2/c1-8(13)14-10-11(2,3)9-5-6-12(10,4)7-9/h9-10H,5-7H2,1-4H3/t9-,10?,12+/m1/s1

InChI key

JUWUWIGZUVEFQB-MAZPRZIYSA-N

Related Categories

General description

Fenchyl acetate is a fragrance ingredient found in many fragrance compounds including fine fragrances, decorative cosmetics, shampoos, toilet soaps, and other toiletries .

Application

Fenchyl acetate, a mixture of α- and β- contributes to the overall aroma and flavor profile of Alpinia calcarata .

Pictograms

Exclamation mark

Signal Word

Warning

Hazard Statements

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

10 - Combustible liquids

WGK

WGK 2

Flash Point(F)

168.8 °F - closed cup

Flash Point(C)

76 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

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Chemical diversity in the genus Alpinia (Zingiberaceae): comparative composition of four Alpinia species grown in Northern India
Padalia RC, et al.
Chemistry and Biodiversity, 7(8), 2076-2087 (2010)
Fragrance material review on 1, 3, 3-trimethyl-2-norbornanyl acetate
Bhatia SP, et al.
Food And Chemical Toxicology, 46(12), S106-S108 (2008)

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