coriander heptenol
 
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IUPAC name :6-methylhept-5-en-2-ol
InChI :InChI=1/C8H16O/c1-7(2)5-4-6-8(3)9/h5,8-9H,4,6H2,1-3H3
InChIKey :OHEFFKYYKJVVOX-UHFFFAOYAC
SMILES :CC(CCC=C(C)C)O
(EINECS) number :216-377-1
cas number :1569-60-4
coe number :10264
fl. number :02.124
molar refractivity :40.50 ± 0.3 cm3
parachor :347.9 ± 4.0 cm3
index of refraction :1.446 ± 0.02
surface tension :27.5 ± 3.0 dyne/cm
density :0.844 ± 0.06 g/cm3
polarizability :16.05 ± 0.5 10-24cm3
xlogp : 2.10
molecular weight : 128.2120400
formula :C8 H16 O
BioActivity Analysis :111368
 
 
fda reg :172.515 h. number :unspecified
organoleptics : 
odor type :green
odor strength :medium ,
recommend smelling in a 1.00 % solution or less
odor description :
at 1.00 % in dipropylene glycol.  
sweet oily green coriander
properties : 
appearence :colorless clear liquid
assay : 99.00 - 100.00 %   
Food Chemicals Codex Listed :No
specific gravity :0.84800 - 0.85400 @ 25.00 °C.
pounds per gallon - calc. : 7.056 to 7.106
refractive index :1.44700 - 1.45300 @ 20.00 °C.
boiling point : 78.00 °C. @ 14.00 mm Hg
boiling point : 178.00 - 179.00 °C. @ 760.00 mm Hg
logp : 2.57
safety : 
most important hazard(s) : Xn - Harmful.
  
Oral Toxicity(LD50) : Not determined
Dermal Toxicity(LD50) : Not determined
Maximised Survey-derived Daily Intakes (MSDI) :0.0061 (μg/capita/day)
modified Theoretical Added Maximum Daily Intake (mTAMDI) :3724 (μg/person/day)
  
flash point ( Deg. F. ) : 154.00  °F.  TCC  ( 67.78 °C. )
  
recommendation for coriander heptenol usage levels up to :
  1.0000 % in the fragrance concentrate.
  
recommendation for coriander heptenol usage levels up to :
 not for flavor use.
  
  
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFFA, 2002a)
 Normal Use Level (mg/kg)Maximum Use Level (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) : --
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
safety links : 
(EINECS) number :216-377-1
chemidplus :001569604
epa-srs :1569-60-4
dtp/nci :66273
  
other : 
 
references : 
fl. number :02.124
pubchem :203788
NIST Chemistry WebBook :1394656010
  
synonyms :
 coriander heptenol
6-hydroxy-2-methyl-2-heptene
6-methyl hept-5-en-2-ol
2-methyl-2-hepten-6-ol
(±)-6-methyl-5-hepten-2-ol
6-methyl-5-hepten-2-ol
 sulcatol
soluble in :
 alcohol
insoluble in :
 water
(odor and/or flavor) used in :
 bergamot
 bois de rose rosewood
 coriander
 floral
 green
 herbal
 linaloe wood
 rose
natural occurrence in :
found in nature



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