W353901

Ocimene

mixture of isomers, stabilized, ≥90%

• Sinonimo/i: 3,7-Dimethyl-1,3,6-octatrien
• Formula empirica (notazione di Hill): C₁₀H₁₆
• Numero CAS: 13877-91-3
• Peso molecolare: 136.23
• Numero FEMA: 3539
• Beilstein: 1736172
• Numero CE: 237-641-2
• Numero MDL: MFCD00026437
• Codice UNSPSC: 12164502
• ID PubChem: 329830629
• Numero Flavis: 1.018
• NACRES: NA.21

Proprietà

• Origine biologica: synthetic
• agenzia: meets purity specifications of JECFA
• Conformità normativa: FDA 21 CFR 172.515
• Saggio: ≥90%
• contiene: BHT as stabilizer
• Indice di rifrazione: n20/D 1.485
• P. eboll.: 65-66 °C/13 mmHg
• Densità: 0.818 g/mL at 20 °C (lit.)
• applicazioni: flavors and fragrances
• Documentazione: see Safety & Documentation for available documents
• Organolettico: green; woody; tropical
• Stringa SMILE: [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; IHPKGUQCSIINRJ-UHFFFAOYSA-N

Descrizione

Descrizione generale

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.

Applicazioni

• 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).

Esclusione di responsabilità

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

Informazioni sulla sicurezza

• Pittogrammi: GHS02,GHS08,GHS07,GHS09
• Avvertenze: Danger
• Indicazioni di pericolo: H226,H252,H304,H315,H410
• Consigli di prudenza: P210 - P235 - P273 - P301 + P310 - P303 + P361 + P353 - P331
• Classi di pericolo: Aquatic Acute 1 - Aquatic Chronic 2 - Asp. Tox. 1 - Flam. Liq. 3 - Self-heat. 2 - Skin Irrit. 2
• Codice della classe di stoccaggio: 4.2 - Pyrophoric and self-heating hazardous materials
• Classe di pericolosità dell'acqua (WGK): WGK 3
• Punto d’infiammabilità (°F): 132.8 °F - closed cup
• Punto d’infiammabilità (°C): 56 °C - closed cup
• Dispositivi di protezione individuale: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter