Other grades of this product :
| FARNESENE Basic information |
| FARNESENE Chemical Properties |
| Melting point | <25 °C | | Boiling point | 260 °C(lit.) | | density | 0.844-0.8790 g/mL at 25 °C(lit.) | | refractive index | n20/D 1.490-1.505(lit.) | | FEMA | 3839 | ALPHA-FARNESENE | | Fp | 110 °C | | storage temp. | -20°C, Light sensitive | | solubility | Chloroform (Slightly), Ethyl Acetate (Slightly), Methanol (Slightly) | | form | liquid | | color | colorless to light yellow | | JECFA Number | 1343 | | EPA Substance Registry System | 1,3,6,10-Dodecatetraene, 3,7,11-trimethyl-, (3E,6E)- (502-61-4) |
| FARNESENE Usage And Synthesis |
| Chemical Properties | Farnesene has a fruity, herbaceous odor. | | Occurrence | Reported found in natural oils including angelica root oil (2,100 ppm), corn mint oil (<2,000 to 10,000 ppm), lemon peel oil (200 ppm), lime peel oil and peppermint oil (1,000 to 10,000 ppm) Also found in apple, chamomile, grapefruit juice, ginger, lemon juice, lime juice, mandarin peel, nutmeg, pear, grape, pepper, quince, rosemary, basil, sage, tea and thymus | | Uses | α-Farnesene acts as an alarm pheromone in termites; also acts as a food attractants for the apple tree pest, the codling moth. α-Farnesene is also the chief compound contributing to the scent of gardenia, making up ~65% of the headspace constituents. | | Definition | ChEBI: A farnesene that is 1,3,6,10-tetraene substituted by methyl groups at positions 3, 7 and 11 respectively. | | Preparation | Isolation from natural coating of apples and oil of perilla. | | Aroma threshold values | Aroma characteristics at 1.0%: dry woody, green leafy, herbal and vegetative with a foral nuance It has juniper berry and citrus nuances. | | Taste threshold values | Taste characteristics at 10 to 20 ppm: woody juniper berry and woody, berry-like with nuances of ginger and tropical mango. | | Synthesis Reference(s) | The Journal of Organic Chemistry, 34, p. 3789, 1969 DOI: 10.1021/jo01264a011 |
| FARNESENE Preparation Products And Raw materials |
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