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Merck
CN

W349100

2-Ethylfenchol

≥97%, FCC, FG

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About This Item

Empirical Formula (Hill Notation):
C12H22O
CAS Number:
18368-91-7
Molecular Weight:
182.30
FEMA Number:
3491
Council of Europe no.:
10208
UNSPSC Code:
12164502
PubChem Substance ID:
24901734
Flavis number:
2.095
EC Number:
242-243-7
NACRES:
NA.21
MDL number:
MFCD00151757
Beilstein/REAXYS Number:
3044187
Organoleptic:
earthy
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens

Key Documents

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SMILES string

CCC1(O)C(C)(C)[C@@H]2CC[C@@]1(C)C2

InChI key

KIPCKEJKGCXRGA-BVAQLPTGSA-N

InChI

1S/C12H22O/c1-5-12(13)10(2,3)9-6-7-11(12,4)8-9/h9,13H,5-8H2,1-4H3/t9-,11+,12?/m1/s1

biological source

synthetic

grade

FG, Halal, Kosher

reg. compliance

EU Regulation 1334/2008 & 872/2012, FCC

assay

≥97%

optical activity

[α]20/D −12°, c = 1.5 in ethanol

Quality Level

300, 400

bp

105 °C/15 mmHg (lit.)

density

0.956 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

earthy

Related Categories

General description

2-Ethylfenchol is a tertiary alcohol that produces an earthy odor similar to geosmin.

Biochem/physiol Actions

Taste at 10 ppm

Storage Class

10 - Combustible liquids

wgk

WGK 3

flash_point_f

190.4 °F - closed cup

flash_point_c

88 °C - closed cup

ppe

Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)

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Certificates of Analysis (COA)

Lot/Batch Number
SHBT1542
SHBS9021
SHBM8067
SHBM1751
MKCJ7392

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Tertiary alcohols with earthy odor.
Napolitano E, et al.
Journal of Agricultural and Food Chemistry, 44(9), 2806-2809 (1996)
Odor similarities in structurally related odorants.
Polak E, et al.
Chemical Senses, 3(4), 369-380 (1978)
Synthesis of new earthy odorants.
Finato B, et al.
Journal of Agricultural and Food Chemistry, 40(5), 857-859 (1992)
Mosciano, G.
Perfumer & Flavorist, 30, 57-57 (2005)
Organoleptic Characteristics of Flavor Materials
Mosciano, G.
Perfumer & Flavorist, 30, 41-41 (2005)

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