Other grades of this product :
| FENCHOL Basic information |
| Product Name: | FENCHOL | | Synonyms: | FEMA 2480;(+)-FENCHOL;FENCHOL;(1R)-(+)-FENCHYL ALCOHOL;(1R)-ENDO-(+)-FENCHOL;(1R)-ENDO-(+)-FENCHYL ALCOHOL;ALPHA FENCHOL;1,3,3-trimethyl-bicyclo[2.2.1]heptan-2-o | | CAS: | 1632-73-1 | | MF: | C10H18O | | MW: | 154.25 | | EINECS: | 216-639-5 | | Product Categories: | | Mol File: | 1632-73-1.mol |
| FENCHOL Chemical Properties |
| Melting point | 43-46 °C | | Boiling point | 201-202 °C(lit.) | | density | 0.8704 (rough estimate) | | refractive index | 1.4723 (estimate) | | FEMA | 2480 | FENCHYL ALCOHOL | | Fp | 165 °F | | storage temp. | 2-8°C | | solubility | Chloroform, Ethanol (Sparingly), Methanol (Slightly) | | form | neat | | pka | 15.38±0.60(Predicted) | | color | White to Almost white | | JECFA Number | 1397 | | CAS DataBase Reference | 1632-73-1 | | NIST Chemistry Reference | Fenchyl alcohol(1632-73-1) | | EPA Substance Registry System | Fenchol (1632-73-1) |
| Hazard Codes | Xi | | Risk Statements | 36/37/38 | | Safety Statements | 22-24/25-26 | | RIDADR | UN 1325 4.1/PG 2 | | WGK Germany | 3 | | RTECS | DT5080000 |
| FENCHOL Usage And Synthesis |
| Description | Fenchyl alcohol has a camphor-like odor with citrus notes and a bitter, lime-like flavor. It is synthesized by reduction of fenchone or from pine terpenes.
| | Chemical Properties | Fenchyl alcohol has a camphor-like odor with citrus notes and a bitter, lime-like favor. | | Occurrence | Both the α- and the β-fenchyl alcohols are reported found in nature; in mixture, they are present in the essential oils of Picea alba, Pinus silvestris, pine oil, Artemisia santolinaefolia, and others; the isofenchyl alcohol (1,5,5-trimethyl-2-norbor- nanol) is not found in nature Reported found in citrus peel oils, grape, grape brandy, hop oil, nutmeg, rosemary, pepper, beer, tea, Ocimum basilicum, cognac, fennel and eucalyptus oil | | Uses | Fenchol is a hop-derived aroma compound commonly found in beer. | | Preparation | By reduction of fenchone or from pine terpenes. | | Aroma threshold values | Aroma characteristics at 1%: clean cooling camphoraceous, piney with a woody eucalyptol and slight green herbal minty nuances. | | Taste threshold values | Taste characteristics at 1 to 5 ppm: intense camphoraceous, cooling, piney with an earthy nuance It has minty-citrus lime and spicy notes. | | Purification Methods | It is prepared by reduction of (-)-fenchone and is purified by recrystallisation from *C6H6/pet ether, or distillation, or |
| FENCHOL Preparation Products And Raw materials |
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