InChI key
KXSDPILWMGFJMM-IVZWLZJFSA-N
InChI
1S/C10H18O/c1-7(2)10-5-4-9(3,11)8(10)6-10/h7-8,11H,4-6H2,1-3H3/t8-,9+,10+/m0/s1
SMILES string
CC(C)[C@@]12CCC(C)(O)[C@@H]1C2
grade
analytical standard
assay
≥97.0% (GC)
optical activity
[α]20/D +31.5±2°, c = 1% in ethanol
technique(s)
HPLC: suitable, gas chromatography (GC): suitable
mp
58-62 °C
application(s)
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
format
neat
Quality Level
General description
Sabinene hydrate is a monoterpene present in Origanum majorana, which is synthesized by the enzyme sabinene hydrate synthase.
Sabinene hydrate is widely used as a fragrance ingredient in a variety of products, including soaps, household cleaners, detergents, shampoos, fine fragrances, etc. It also finds applications as a flavoring agent in food and beverage industry.
Application
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
Sabinene hydrate may be used as an analytical reference standard for the quantification of the analyte in air-dried and freeze-dried sea fennel and Artemisia nilagiria leaf volatile oil using chromatography techniques.
Storage Class
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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In vitro evaluation of the protective effects of 4-thujanol against mitomycin-C and cyclophosphamide-induced genotoxic damage in human peripheral lymphocytes
Kocaman YA, et al.
Toxicology and Industrial Health, 29(1) (2013)
Ratios of cis-and trans-sabinene hydrate in Origanum majorana L.and Origanum microphyllum (Bentham) Vogel
Novak J, et al.
Biochemical Systematics and Ecology, 28, 697-704 (2000)
Essential Oils (Fully Revised and Updated 3rd Edition) (2019)
Chromatographic studies on Artemisia nilagiria Leaf Volatile oil
Shakila R
Asian Journal of Pharmacy & Life Science, 2231, 4423-4423 (2013)
Pasquale Giungato et al.
Food research international (Ottawa, Ont.), 115, 65-72 (2019-01-03)
Processed samples (air-dried @ 40 and @ 60 °C and freeze-dried) of sea fennel (Crithmum maritimum L.), an autochthonous spice with interesting market potential, were analyzed by headspace gas-chromatography/mass spectrometry and classification capabilities of an electronic nose in discriminating between samples
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