(-)-MYRTENAL

(-)-MYRTENAL
  • CAS No.:564-94-3
Other grades of this product :
(-)-MYRTENAL Basic information
Product Name:(-)-MYRTENAL
Synonyms:6,6-dimethyl-Bicyclo[3.1.1]hept-2-ene-2-carboxaldehyde;6,6-dimethyl-bicyclo[3.1.1]hept-2-ene-2-carboxaldehyde (myrtenal);Benihinal;(-)-Myrtenal, (1R)-2-Pinen-10-al, (1R)-6,6-Dimethylbicyclo[3.1.1]hept-2-en-2-carboxaldehyde;4,6-Methano-5,5-dimethyl-1-cyclohexene-1-carbaldehyde;6,6-Dimethylbicyclo[3.1.1]heptane-2-ene-2-carbaldehyde;Pina-2-ene-10-al;(-)-Myrtenal,98%
CAS:564-94-3
MF:C10H14O
MW:150.22
EINECS:209-274-8
Product Categories:Plant Oils, Toxins, Phenolic Acids & Derivatives
Mol File:564-94-3.mol
(-)-MYRTENAL Chemical Properties
Melting point 53-54 °C
Boiling point 220-221 °C(lit.)
density 0.988 g/mL at 20 °C(lit.)
refractive index n20/D 1.504
FEMA 3395 | 2-FORMYL-6,6-DIMETHYLBICYCLO(3.1.1)HEPT-2-ENE
Fp 174 °F
storage temp. 2-8°C
solubility Chloroform (Sparingly), Methanol (Slightly)
form Oil
color Colourless
JECFA Number980
EPA Substance Registry SystemBicyclo[3.1.1]hept-2-ene-2-carboxaldehyde, 6,6-dimethyl- (564-94-3)
Safety Information
Safety Statements 23-24/25
WGK Germany 2
RTECS DT5180000
10-23
MSDS Information
(-)-MYRTENAL Usage And Synthesis
Description2-Formyl-6,6-dimethylbicyclo(3.1.1 -)hept-2-ene has a refreshing, spicy-herbaceous odor of bay leaf, reminiscent of cinnamon. This substance may be synthesized from myrtenol by oxidation with chromic acid; by isolation from higher-than-cineole boiling fractions in the distillation of eucalyptus oil.
Chemical Properties2-Formyl-6,6-dimethylbicyclo(3 1 1)hept-2-ene has a refreshing, spicy, herbaceous odor of bay leaf, reminiscent of cinnamon.
Chemical PropertiesCLEAR COLOURLESS TO YELLOW LIQUID
OccurrenceReported found in the oils from leaves of Eucalyptus globulus and Callytrix tetragona; in the oils of Hernandia pel- tata and Perovskia abrotanoides; in the oils from wood of Chamaecyparis formonensis and Chamaecyparis obtuse; also in cumin seeds and in mint Reported found in orange peel oil, ginger, juniper berry, pepper, peppermint, Scotch spearmint, peppermint oil, parsley seed oil, licorice, laurel, myrtle leaf, calabash nutmeg (Monadora myristica Dunal), Roman chamomile, eucalyptus oil and mastic gum oil
PreparationFrom myrtenol by oxidation with chromic acid; by isolation from higher-than-cineole boiling fractions in the distillation of eucalyptus oil.
Taste threshold valuesTaste characteristics at 30 ppm: woody, piney, minty, green cooling, slightly powdery and spicy.

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