Detail of "502-61-4"

CAS Number:
502-61-4
Name:
1,3,6,10-Dodecatetraene,3,7,11-trimethyl-, (3E,6E)-
Molecular Structure:
Formula:
C₁₅H₂₄
Molecular Weight:
204.3511
Synonyms:
1,3,6,10-Dodecatetraene,3,7,11-trimethyl-, (E,E)- (8CI);Farnesene (6CI);(3E,6E)-a-Farnesene;(E,E)-a-Farnesene;trans,trans-a-Farnesene;trans-2,6,10-Trimethyl-2,6,9,11-dodecatetraene;trans-3,7,11-Trimethyl-1,3,6,10-dodecatetraene;trans-a-Farnesene;a-Farnesene;(3E,6E)-3,7,11-trimethyldodeca-1,3,6,10-tetraene;2,6,10-Trimethyl-2,6,9,11-dodecatetraene;
EINECS:
207-948-6
Density:
0.812 g/cm³
Boiling Point:
279.6 °C at 760 mmHg
Flash Point:
113.2 °C

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Composition of the essential oil of Ocimum trichodon grown in Rwanda: Composition of the essential oil of Ocimum trichodon grown in Rwanda. Ntezurubanza, I.; Scheffer, J. J. C.; Baerheim Svendsen, A. (Cent. Bio-Pharm. Sci., Leiden Univ., Leiden 2300 RA, Neth.). J. Nat. Prod., 49(5), 945-7 (English) 1986. CODEN: JNPRDF. ISSN: 0163-3864. DOCUMENT TYPE: Journal CA Section: 62 (Essential Oils and Cosmetics) cis- [3338-55-4] And trans-b-ocimene [3779-61-1] were the major monoterpenes and b-caryophyllene [87-44-5], germacrene D [23986-74-5], and a-farnesene [502-61-4] were the major sesquiterpenes in 7 granules of O. trichodon oil. 1139-30-6 and 5208-59-3 are just another two chemicals used in this study. Eugenol [97-53-0]was the major component in all samples. .

Effects of withering and mass-rolling processes on the formation of aroma components in Pouchong type semi-fermented tea: Effects of withering and mass-rolling processes on the formation of aroma components in Pouchong type semi-fermented tea. Tokitomo, Yukiko; Ikegami, Machi; Yamanishi, Tei; Juan, I. M.; Chiu, W. T. F. (Lab. Food Chem., Ochanomizu Univ., Tokyo 112, Japan). Agric. Biol. Chem., 48(1), 87-91 (English) 1984. CODEN: ABCHA6. ISSN: 0002-1369. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Aroma concs. from 12 tea samples, manufd. by different withering processes from 3 varieties of tea leaves, were prepd. and qual. and quant. analyzed by gas chromatog. 100-52-7 and 1708-81-2 are also in the experiment. and gas chromatog.-mass spectrometry. The individual effects of (1) solar-withering, (2) indoor-withering with shaking and turn over treatment, and (3) addnl. mass-rolling on the development of aroma components were illustrated by a comparison of the aroma compns. among 12 tea samples. The combined effect of these processes caused an increase in the concns. of 23 main components with few exceptions. Considerable concn. increases in a-farnesene [502-61-4], nerolidol [7212-44-4], jasmine lactone [25524-95-2], benzyl cyanide [140-29-4] and indole [120-72-9] were recognized while concn. of linalool [78-70-6] decreased. .