1365-19-1

Basic information

• Product Name: Epoxydihydrolinalool
• Synonyms: Epoxydihydrolinalool;LINALOOL OXIDE;(2S)-α,α,5-Trimethyl-5β-ethenyltetrahydrofuran-2α-methanol;(2S,5S)-α,α,5-Trimethyl-5β-vinyltetrahydrofuran-2α-methanol;5β-Ethenyltetrahydro-α,α,5-trimethyl-2α-furanmethanol;5β-Ethenyltetrahydro-α,α,5-trimethylfuran-2α-methanol;(2R,5R)-2-(1-Hydroxy-1-methylethyl)-5-methyl-5-vinyltetrahydrofuran;(2R,5R)-α,α,5-Trimethyl-5-vinyltetrahydrofuran-2-methanol
• CAS NO: 1365-19-1
• Molecular Formula: C10H18O2
• Molecular Weight: 170.25
• EINECS: 215-723-9
• Mol File: 1365-19-1.mol
• Article Data: 0

Chemical Properties

• Boiling Point: 188 ºC
• Flash Point: 63 ºC
• Appearance: with similar (sweet lemon) citron fragrance
• Density: 0.935-0.950
• Vapor Pressure: 0.00169mmHg at 25°C
• Refractive Index: 1.440-1.460
• CAS DataBase Reference: Epoxydihydrolinalool(CAS DataBase Reference)
• NIST Chemistry Reference: Epoxydihydrolinalool(1365-19-1)
• EPA Substance Registry System: Epoxydihydrolinalool(1365-19-1)

Safety Data

• Hazardous Substances Data: 1365-19-1(Hazardous Substances Data)

Usage

Description

Linalool oxide has a powerful sweet woody, penetrating odor with floral, woody-earthy undertones.Synthesis: From linalool by oxidation.

Chemical Properties

Different sources of media describe the Chemical Properties of 1365-19-1 differently. You can refer to the following data:
1. Linalool oxide has a powerful, sweet, woody, penetrating odor with floral, woody-earthy undertones.
2. Linalool Oxide has been identified in essential oils and in fruit aromas. Commercial linalool oxide is a mixture of the cis and trans forms, [5989-33-3] and [34995-77-2], respectively. It is a liquid with an earthy, floral, slightly bergamot-like odor.

Occurrence

Reported found in apricot, apricot essence, bilberry, Mindanaese cinnamomum oil, citrus fruit blossom, cloud berry oil, cocoa, cocoa powder, coffee, roaster coffee, cranberry, black currant, grape, muscat grape juice, Vinifera grape, grapefruit blossoms, grapefruit essence, grapefruit juice, grapefruit oil, Japanese Ho leaf oil, hops, hop oil, lavender essence, lavandin oil, lime essence, lingonberry juice, mango, orange essence, orange juice, passion fruit and other natural sources.

Preparation

Linalool oxide is prepared by oxidation of linalool, for example, with peracids. The isomeric compound 2,2,6-trimethyl-6-vinyltetrahydro-2H-pyran-3-ol [14049-11-7], which also occurs in nature, is formed as a by-product:

Aroma threshold values

Detection: 320 ppb

Taste threshold values

Taste characteristics at 50 ppm: green, floral, fatty, woody, fermented, herbal, fruity and berry.

Synthesis

From linalool by oxidation.

InChI:InChI=1/C10H18O2/c1-8(2)5-4-6-10(3,11)9-7-12-9/h5,9,11H,4,6-7H2,1-3H3