dihydromyrcenol
 
Notes:
Blends well with isocyclocitral. Lime replacer. rose accord: 0.01 - dihydromyrcenol 0.05 - benzyl propionate 0.05 - linalyl acetate 0.05 - phenethyl alcohol 0.01 - aldehyde C-14 10% 0.20 - amyl cinnamaldehyde 0.01 - ma/hy shiff 0.05 - naphthyl ethyl ether 0.01 - aldehyde C-16 10% 0.05 - geraniol Flavouring compound [Flavornet]
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Fragrance Demo Formulas
2,6-dimethyloct-7-en-2-ol (Click)
CAS Number: 18479-58-8Picture of molecule
ECHA EINECS - REACH Pre-Reg: 242-362-4
FDA UNII:46L1B02ND9
Nikkaji Web: J3.782F
Beilstein Number: 1840872
MDL: MFCD00004474
XlogP3-AA: 2.90 (est)
Molecular Weight: 156.26860000
Formula: C10 H20 O
NMR Predictor: Predict (works with chrome or firefox)
EFSA/JECFA Comments: Racemate.
Category: flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
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Perfumer and Flavorist: Search
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US Patents: Search
EU Patents: Search
IBM Patents: Obtain
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Pubchem Patents: Search
PubMed: Search
NCBI: Search
Flavis Number: 02.144 (Old)
DG SANTE Food Flavourings: 02.144  2,6-dimethyloct-7-en-2-ol
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Physical Properties:
Appearance: colorless clear liquid (est)
Assay: 95.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 0.83000 to 0.83800 @  25.00 °C.
Pounds per Gallon - (est).: 6.906 to  6.973
Specific Gravity: 0.83100 to 0.83900 @  20.00 °C.
Pounds per Gallon - est.: 6.923 to 6.989
Refractive Index: 1.43800 to 1.44300 @  20.00 °C.
Boiling Point: 194.00 to  197.00 °C. @ 760.00 mm Hg
Boiling Point: 84.00 °C. @ 10.00 mm Hg
Vapor Pressure: 0.166000 mm/Hg @ 25.00 °C. (est)
Vapor Density: 5.4 ( Air = 1 )
Flash Point: 169.00 °F. TCC ( 76.11 °C. )
logP (o/w): 2.990
Shelf Life: 24.00 month(s) or longer if stored properly.
Storage: store in cool, dry place in tightly sealed containers, protected from heat and light.
Soluble in:
 alcohol
 paraffin oil
 water, 252.2 mg/L @ 25 °C (est)
Insoluble in:
 water
Stability:
 antiperspirant, good
 detergents but stabilize
 fabric softener, good
 hypochlorite bleach, fair
 liquid detergent, good
 perborate powder detergent, good
 soap, good
 toiletry application, good
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Organoleptic Properties:
Odor Type: citrus
Odor Strength: medium
Odor Description:
at 100.00 %. 
fresh citrus lime floral clean cologne weedy
Substantivity: 16 Hour(s)
  
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Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: masking agents
perfuming agents
solvents
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Safety Information:
Most important hazard(s):
None - None found.
  S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
Oral/Parenteral Toxicity:
  oral-rat LD50  3600 mg/kg
(Moreno, 1973o)

oral-rat LD50  3600 mg/kg
Food and Cosmetics Toxicology. Vol. 12, Pg. 525, 1974.

Dermal Toxicity:
  skin-rabbit LD50 > 5000 mg/kg
Food and Cosmetics Toxicology. Vol. 12, Pg. 525, 1974.

Inhalation Toxicity:
  Not determined
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Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for dihydromyrcenol usage levels up to:
  75.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.0012 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 3900 (μg/person/day)
Threshold of Concern:1800 (μg/person/day)
Structure Class: I
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 7.0000035.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 5.0000025.00000
Edible ices, including sherbet and sorbet (03.0): 10.0000050.00000
Processed fruit (04.1): 7.0000035.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 10.0000050.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000025.00000
Bakery wares (07.0): 10.0000050.00000
Meat and meat products, including poultry and game (08.0): 2.0000010.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 2.0000010.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.0000025.00000
Foodstuffs intended for particular nutritional uses (13.0): 10.0000050.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 5.0000025.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 10.0000050.00000
Ready-to-eat savouries (15.0): 20.00000100.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 5.0000025.00000
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Safety References:
European Food Safety Athority(efsa): Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 18 (FGE.18): Aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters from chemical group 6
View page or View pdf
Flavouring Group Evaluation 18, Revision 1 (FGE. 18 Rev1)[1] : Aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters from chemical groups 6 and 8
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 90 (FGE.90): Consideration of Aliphatic, acyclic and alicyclic terpenoid tertiary alcohols and structurally related substances evaluated by JECFA (68th meeting)FGE.18Rev1 (2009)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 18, Revision 2 (FGE.18Rev2): Aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters from chemical groups 6 and 8.
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 18, Revision 3 (FGE.18Rev3): Aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters from chemical groups 6 and 8.
View page or View pdf
EPI System: View
EPA Substance Registry Services (TSCA): 18479-58-8
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 29096
National Institute of Allergy and Infectious Diseases: Data
WISER: UN 1993
WGK Germany:1
 2,6-dimethyloct-7-en-2-ol
Chemidplus: 0018479588
RTECS: RH3420000 for cas# 18479-58-8
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References:
 2,6-dimethyloct-7-en-2-ol
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 18479-58-8
Pubchem (cid): 29096
Pubchem (sid): 134993359
Flavornet: 18479-58-8
Pherobase: View
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Other Information:
(IUPAC): Atomic Weights of the Elements 2009
(IUPAC): Atomic Weights of the Elements 2009 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
CHEBI: View
CHEMBL: View
HMDB (The Human Metabolome Database): Search
FooDB: FDB029670
Export Tariff Code: 2905.22.9000
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Wikipedia: View
RSC Learn Chemistry: View
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Potential Blenders and core components note
 
For Odor
aldehydic
 decanal (aldehyde C-10)FL/FR
10-undecenal (aldehyde C-11 undecylenic)FL/FR
balsamic
isoamyl benzoateFL/FR
 benzophenoneFL/FR
 cinnamyl alcoholFL/FR
 ethyl cinnamateFL/FR
citrus
 bergamot oil bergaptene reduced italyFL/FR
 grapefruit oil c.p. californiaFL/FR
 grapefruit pentanolFR
 lemon oil c.p. californiaFL/FR
 lime oil distilled mexicoFL/FR
 litsea cubeba fruit oilFL/FR
blood orange oil italyFL/FR
sweet orange peel oil c.p. brazilFL/FR
 tetrahydromyrcenolFR
fatty
 decanolFL/FR
floral
isoamyl salicylateFL/FR
 benzyl acetateFL/FR
 benzyl isobutyrateFL/FR
 bois de rose oil brazilFL/FR
 citronellolFL/FR
 coriander seed oilFL/FR
 cyclamen aldehydeFL/FR
 cyclohexyl ethyl alcoholFL/FR
 dimethyl anthranilateFL/FR
 floral pyranolFR
 gardenia oxideFR
 geraniolFL/FR
 heliotropyl acetateFL/FR
(Z)-3-hexen-1-yl salicylateFL/FR
alpha-hexyl cinnamaldehydeFL/FR
 hyacinth etherFR
 linaloolFL/FR
laevo-linaloolFL/FR
 linalool oxideFL/FR
 methyl dihydrojasmonateFL/FR
 muguet octadienolFR
 nerolFL/FR
 nonanolFL/FR
 ocean propanalFL/FR
 peony alcoholFR
 petitgrain oil paraguayFL/FR
 phenethyl acetateFL/FR
 phenethyl alcoholFL/FR
 phenethyl isobutyrateFL/FR
 rhodinolFL/FR
 rose butanoateFL/FR
 tetrahydrolinaloolFL/FR
 violet methyl carbonateFR
 ylang ylang flower oilFL/FR
fruity
 allyl amyl glycolateFR
 allyl cyclohexyl propionateFL/FR
isoamyl acetateFL/FR
isoamyl butyrateFL/FR
isoamyl isovalerateFL/FR
 benzyl propionateFL/FR
gamma-decalactoneFL/FR
 ethyl heptanoateFL/FR
 green acetateFR
 raspberry ketoneFL/FR
para-tolualdehydeFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
green
 cortex pyridineFL/FR
isocyclocitral (IFF)FL/FR
 ethyl (E,Z)-2,4-decadienoateFL/FR
 galbanum oilFL/FR
(Z)-3-hexen-1-olFL/FR
(Z)-3-hexen-1-yl acetateFL/FR
 hexyl 2-methyl butyrateFL/FR
2,4-ivy carbaldehydeFL/FR
(Z)-leaf acetalFL/FR
 melon nonenoateFL/FR
 methyl heptine carbonateFL/FR
 phenyl acetaldehyde dimethyl acetalFL/FR
 styralyl acetateFL/FR
 violet leaf absoluteFL/FR
herbal
 clary sage oil franceFL/FR
 dihydroterpinyl acetateFL/FR
 linalyl acetateFL/FR
alpha-terpinyl acetateFL/FR
mossy
 veramoss (IFF)FR
powdery
para-anisyl alcoholFL/FR
spicy
 clove bud oilFL/FR
 elettaria cardamomum seed oilFL/FR
sweet
 vanilla bean absolute (vanilla planifolia)FL/FR
terpenic
alpha-terpineolFL/FR
tonka
 tonka bean absoluteFR
vanilla
 vanillyl acetateFL/FR
woody
 patchouli ethanoneFR
 santallFR
(Z)-woody amyleneFR
 
For Flavor
 
No flavor group found for these
 cyclamen aldehydeFL/FR
isocyclocitral (IFF)FL/FR
 cyclohexyl ethyl alcoholFL/FR
 dihydroterpinyl acetateFL/FR
2,4-ivy carbaldehydeFL/FR
laevo-linaloolFL/FR
para-tolualdehydeFL/FR
aldehydic
 decanolFL/FR
 nonanolFL/FR
balsamic
 ethyl cinnamateFL/FR
citrus
 benzophenoneFL/FR
 bergamot oil bergaptene reduced italyFL/FR
 grapefruit oil c.p. californiaFL/FR
 lemon oil c.p. californiaFL/FR
 lime oil distilled mexicoFL/FR
 linaloolFL/FR
 litsea cubeba fruit oilFL/FR
 nerolFL/FR
blood orange oil italyFL/FR
sweet orange peel oil c.p. brazilFL/FR
 petitgrain oil paraguayFL/FR
alpha-terpineolFL/FR
creamy
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
fatty
10-undecenal (aldehyde C-11 undecylenic)FL/FR
floral
 bois de rose oil brazilFL/FR
 citronellolFL/FR
 geraniolFL/FR
 heliotropyl acetateFL/FR
 linalyl acetateFL/FR
 methyl dihydrojasmonateFL/FR
 ocean propanalFL/FR
 phenethyl alcoholFL/FR
 rhodinolFL/FR
 tetrahydrolinaloolFL/FR
 ylang ylang flower oilFL/FR
fruity
 allyl cyclohexyl propionateFL/FR
isoamyl acetateFL/FR
isoamyl benzoateFL/FR
para-anisyl alcoholFL/FR
 benzyl acetateFL/FR
 benzyl isobutyrateFL/FR
 benzyl propionateFL/FR
gamma-decalactoneFL/FR
 dimethyl anthranilateFL/FR
 ethyl heptanoateFL/FR
 raspberry ketoneFL/FR
 rose butanoateFL/FR
 styralyl acetateFL/FR
green
isoamyl isovalerateFL/FR
isoamyl salicylateFL/FR
 cinnamyl alcoholFL/FR
 cortex pyridineFL/FR
 galbanum oilFL/FR
(Z)-3-hexen-1-olFL/FR
(Z)-3-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl salicylateFL/FR
 hexyl 2-methyl butyrateFL/FR
(Z)-leaf acetalFL/FR
 linalool oxideFL/FR
 melon nonenoateFL/FR
 methyl heptine carbonateFL/FR
 phenyl acetaldehyde dimethyl acetalFL/FR
 violet leaf absoluteFL/FR
herbal
 clary sage oil franceFL/FR
 coriander seed oilFL/FR
honey
 phenethyl acetateFL/FR
 phenethyl isobutyrateFL/FR
juicy
 ethyl (E,Z)-2,4-decadienoateFL/FR
spicy
 clove bud oilFL/FR
 elettaria cardamomum seed oilFL/FR
sweet
 vanilla bean absolute (vanilla planifolia)FL/FR
vanilla
 vanillyl acetateFL/FR
waxy
isoamyl butyrateFL/FR
 decanal (aldehyde C-10)FL/FR
alpha-hexyl cinnamaldehydeFL/FR
woody
alpha-terpinyl acetateFL/FR
 
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Potential Uses:
 agrumen 
 aldehydicFR
 alpine bouquet 
 amaryllis 
 apple greenFR
 ash mountain ash 
 azzaro 
 bayberryFR
 bergamotFR
 blossom tropical blossom 
 boroniaFR
 boxwood 
 boxwood blossom 
 carrot seedFL/FR
 chamomileFR
 chervil 
 cilantroFL/FR
 citrusFR
 clematisFR
 cologneFR
 cool water 
 cranberryFR
 daffodil narcissusFR
 dilleniaFR
 drakkar noir 
 evergreenFR
 fern fougereFR
 figFR
 fir needle pine needleFL/FR
 floralFR
 foliage 
 fresh & cleanFR
 fruit tropical fruit 
 geraniumFR
 gooseberryFR
 grapeFR
 grapefruitFR
 green grassFR
 herbalFR
 hibiscusFR
 ivyFR
 kiwiFR
 lemonFR
 lilac lilas syringaFR
 limeFR
 linden blossom limeflower tilleulFR
 lotusFR
 mimosaFR
 ocean sea 
 osmanthusFL/FR
 palmarosaFL/FR
 pansyFR
 parsleyFL/FR
 passion blossomFR
 passion fruitFR
 petitgrainFL/FR
 petitgrain limeFL/FR
 pineFR
 pineappleFR
 privet blossom 
 rain springFR
 reseda mignonetteFR
 rhubarbFR
 rose tea roseFR
 rose wild rose 
 saffronFR
 seedy 
 spruceFL/FR
 tangerineFR
 tea 
 tide 
 tropicalFL
 valerianFL/FR
 watercress nasturtium 
 wormwood absinthiumFL/FR
 yewFR
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Occurrence (nature, food, other): note
 curcuma amada
Search Trop  Picture
 currant black currant fruit
Search Trop  Picture
 kumquat
Search Trop  Picture
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Synonyms:
 DHM bottoms
 DHM tops
 di hydro myrcenol
 di hydromyrcenol
 dihydro myrcenol
 dihydromyrcenate
 dihydromyrcenol
(±)-2,6-dimethyl oct-7-en-2-ol
(1)-2,6-dimethyl oct-7-en-2-ol
(±)-2,6-dimethyl-7-octen-2-ol
2,6-dimethyl-7-octen-2-ol
(±)-2,6-dimethyloct-7-en-2-ol
(1)-2,6-dimethyloct-7-en-2-ol
2,6-dimethyloct-7-en-2-ol
 floralym
 lymolene
 myrcenol, dihydro-
 myrcetol
7-octen-2-ol, 2,6-dimethyl-
Synonyms   Articles   Notes   Search   Top
Articles:
Google Patents: Preparation of dihydromyrcenol
PubMed: Ozone-initiated VOC and particle emissions from a cleaning agent and an air freshener: Risk assessment of acute airway effects.
PubMed: Terpene and dextran renewable resources for the synthesis of amphiphilic biopolymers.
PubMed: The hepatoprotective effects of dihydromyrcenol and geranyl formate in an experimental model of acute hepatic injury induced by the use of carbon tetrachloride.
PubMed: Dynamic solid phase microextraction sampling for reactive terpenes in the presence of ozone.
PubMed: Fragrance material review on dihydromyrcenol.
PubMed: Evaluation of the developmental toxicity of dihydromyrcenol in rats.
PubMed: Cleaning products and air fresheners: emissions and resulting concentrations of glycol ethers and terpenoids.
PubMed: Unfolding and refolding of porcine odorant binding protein in guanidinium hydrochloride: equilibrium studies at neutral pH.
PubMed: Reversible unfolding of bovine odorant binding protein induced by guanidinium hydrochloride at neutral pH.
PubMed: Biotransformation of (-)-dihydromyrcenyl acetate using the plant parasitic fungus Glomerella cingulata as a biocatalyst.
PubMed: The hepatoprotective effects of dihydromyrcenol and geranyl formate in an experimental model of acute hepatic injury induced by the use of carbon tetrachloride.
PubMed: Identification of fruit volatiles from green hawthorn (Crataegus viridis) and blueberry hawthorn (Crataegus brachyacantha) host plants attractive to different phenotypes of Rhagoletis pomonella flies in the southern United States.
PubMed: Evaluation of the developmental toxicity of dihydromyrcenol in rats.
PubMed: Mite-control activities of active constituents isolated from Pelargonium graveolens against house dust mites.
PubMed: Cleaning products and air fresheners: emissions and resulting concentrations of glycol ethers and terpenoids.
PubMed: [Chemical components in essential oils from tender branches and leaves of Rhododendron].
PubMed: Aroma extract dilution analysis of cv. Meeker (Rubus idaeus L.) red raspberries from Oregon and Washington.
PubMed: Biotransformation of (-)-dihydromyrcenyl acetate using the plant parasitic fungus Glomerella cingulata as a biocatalyst.
PubMed: Headspace oxygen in sample vials affects volatiles production of meat during the automated purge-and-Trap/GC analyses.
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