W353901

Ocimene

mixture of isomers, stabilized, ≥90%

• Synonyme(s) : 3,7-Dimethyl-1,3,6-octatrien
• Formule empirique (notation de Hill): C₁₀H₁₆
• Numéro CAS: 13877-91-3
• Poids moléculaire : 136.23
• Numéro FEMA: 3539
• Numéro Beilstein : 1736172
• Numéro CE : 237-641-2
• Numéro MDL: MFCD00026437
• Code UNSPSC : 12164502
• ID de substance PubChem : 329830629
• Numéro Flavis : 1.018
• Nomenclature NACRES : NA.21

Propriétés

• Source biologique: synthetic
• Niveau de qualité: 400
• Agence: meets purity specifications of JECFA
• Conformité réglementaire: FDA 21 CFR 172.515
• Pureté: ≥90%
• Contient: BHT as stabilizer
• Indice de réfraction: n20/D 1.485
• Point d'ébullition: 65-66 °C/13 mmHg
• Densité: 0.818 g/mL at 20 °C (lit.)
• Application(s): flavors and fragrances
• Documentation: see Safety & Documentation for available documents
• Propriétés organoleptiques: green; woody; tropical
• Chaîne SMILES: [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
• Clé InChI: IHPKGUQCSIINRJ-UHFFFAOYSA-N

Description

Description générale

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.

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).

Clause de non-responsabilité

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

Informations sur la sécurité

• Pictogrammes: GHS02,GHS08,GHS07,GHS09
• Mention d'avertissement: Danger
• Mentions de danger: H226,H252,H304,H315,H410
• Conseils de prudence: P210 - P235 - P273 - P301 + P310 - P303 + P361 + P353 - P331
• Classification des risques: Aquatic Acute 1 - Aquatic Chronic 2 - Asp. Tox. 1 - Flam. Liq. 3 - Self-heat. 2 - Skin Irrit. 2
• Code de la classe de stockage: 4.2 - Pyrophoric and self-heating hazardous materials
• Classe de danger pour l'eau (WGK): WGK 3
• Point d'éclair (°F): 132.8 °F - closed cup
• Point d'éclair (°C): 56 °C - closed cup
• Équipement de protection individuelle: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter