10522-33-5

Basic information

• Product Name: (Z)-3,7-dimethylocta-2,6-dienyl valerate
• Synonyms: (Z)-3,7-dimethylocta-2,6-dienyl valerate;Pentanoic acid (Z)-3,7-dimethyl-2,6-octadienyl ester;(Z)-3,7-Dimethylocta-2,6-dienyl pentanoate;Einecs 234-070-0;Neryl valerate;Pentanoic acid, (2Z)-3,7-dimethyl-2,6-octadien-1-yl ester;Pentanoic acid, (2Z)-3,7-dimethyl-2,6-octadienyl ester
• CAS NO: 10522-33-5
• Molecular Formula: C₁₅H₂₆O₂
• Molecular Weight: 238.36574
• EINECS: 234-070-0
• Mol File: 10522-33-5.mol
• Article Data: 1

Chemical Properties

• Boiling Point: 316.8°Cat760mmHg
• Flash Point: 100.6°C
• Appearance: /
• Density: 0.894g/cm³
• Vapor Pressure: 0.0004mmHg at 25°C
• Refractive Index: 1.461
• CAS DataBase Reference: (Z)-3,7-dimethylocta-2,6-dienyl valerate(CAS DataBase Reference)
• NIST Chemistry Reference: (Z)-3,7-dimethylocta-2,6-dienyl valerate(10522-33-5)
• EPA Substance Registry System: (Z)-3,7-dimethylocta-2,6-dienyl valerate(10522-33-5)

Safety Data

• Hazardous Substances Data: 10522-33-5(Hazardous Substances Data)

Usage

General Description

"(Z)-3,7-dimethylocta-2,6-dienyl valerate" is a chemical compound that belongs to the family of esters. It is composed of a valeric acid molecule that is esterified with a (Z)-3,7-dimethylocta-2,6-dienyl group. (Z)-3,7-dimethylocta-2,6-dienyl valerate is commonly found in various natural products, especially in the essential oils of certain plants. It is known for its pleasant and fruity odor and is often used in the fragrance and flavoring industry. Additionally, (Z)-3,7-dimethylocta-2,6-dienyl valerate is also used in the production of perfumes, cosmetics, and food additives. Due to its volatile nature and aromatic properties, it is often added to products to enhance their scent and taste.

InChI:InChI=1/C15H26O2/c1-5-6-10-15(16)17-12-11-14(4)9-7-8-13(2)3/h8,11H,5-7,9-10,12H2,1-4H3/b14-11-

Upstream product

• 106-25-2 Nerol 
• 109-52-4 valeric acid 

Relevant articles and documents

A clean enzymatic process for producing flavour esters by direct esterification in switchable ionic liquid/solid phases

A clean biocatalytic approach for producing flavour esters using switchable ionic liquid/solid phases as reaction/separation media has been developed. The phase behaviour of different IL/flavour acetyl ester (geranyl acetate, citronellyl acetate, neryl acetate and isoamyl acetate) mixtures was studied at several concentrations, resulting for all cases in fully homogeneous liquid media at 50 °C, and solid systems at room temperature. By using an iterative centrifugation protocol on the solid IL/flavour ester mixtures at controlled temperatures, the solid IL phase and the liquid flavour ester phase can be easily separated. The excellent suitability of an immobilized Candida antarctica lipase B (Novozym 435) catalyst in the esterification reaction between an aliphatic carboxylic acid (acetic, propionic, butyric or valeric) and a flavour alcohol (isoamyl alcohol, nerol, citronellol or geraniol) in N,N′,N′′,N′′′-hexadecyltrimethyl-ammonium bis(trifluoromethylsulfonyl)imide ([C16tma][NTf2])IL has been demonstrated, the product yield being improved up to 100% under appropriate reaction conditions (enzyme amount, dehydrating molecular sieves, etc.) at 50 °C. The enzymatic synthesis of sixteen different flavour esters was carried out in [C16tma][NTf2] by means of this approach, providing products of up to 0.757 g mL-1 concentration after IL separation. The residual activity of the enzyme/IL system during seven consecutive operation cycles was shown to be practically unchanged after reuse.