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W353901

Ocimene

mixture of isomers, stabilized, ≥90%

Synonym(s):

3,7-Dimethyl-1,3,6-octatrien, 3,7-Dimethyl-1,3,6-octatriene

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About This Item

Empirical Formula (Hill Notation):
C10H16
CAS Number:
13877-91-3
Molecular Weight:
136.23
NACRES:
NA.21
PubChem Substance ID:
329830629
UNSPSC Code:
12164502
FEMA Number:
3539
Flavis number:
1.018
EC Number:
237-641-2
MDL number:
MFCD00026437
Beilstein/REAXYS Number:
1736172
eCl@ss:
32150313
Organoleptic:
green; woody; tropical
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
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biological source

synthetic

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

General description

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).

Disclaimer

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

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Signal Word

Danger

Hazard Classifications

Aquatic Acute 1 - Aquatic Chronic 2 - Asp. Tox. 1 - Flam. Liq. 3 - Self-heat. 2 - Skin Irrit. 2

Storage Class

4.2 - Pyrophoric and self-heating hazardous materials

Flash Point (°F)

132.8 °F - closed cup

Flash Point (°C)

56 °C - closed cup

PPE (personal protective equipment)

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

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