EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

coriander heptenol
6-methylhept-5-en-2-ol

Sponsors

Name:6-methylhept-5-en-2-ol
CAS Number: 1569-60-4Picture of molecule3D/inchi
Other:4630-06-2
ECHA EINECS - REACH Pre-Reg:216-377-1
FDA UNII:33321H09GI
Nikkaji Web:J44.141D
Beilstein Number:1720072
MDL:MFCD00004561
CoE Number:10264
XlogP3-AA:2.30 (est)
Molecular Weight:128.21472000
Formula:C8 H16 O
BioActivity Summary:listing
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
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
FLAVIS Number:02.124 (Old)
DG SANTE Food Flavourings:02.124 6-methylhept-5-en-2-ol
FDA Mainterm: 6-METHYL-5-HEPTEN-2-OL
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 95.00 to 100.00
Additional Assay Information:Racemate.
Food Chemicals Codex Listed: No
Specific Gravity:0.84800 to 0.85400 @ 25.00 °C.
Pounds per Gallon - (est).: 7.056 to 7.106
Refractive Index:1.44700 to 1.45300 @ 20.00 °C.
Boiling Point: 78.00 °C. @ 14.00 mm Hg
Boiling Point: 178.00 to 179.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.362000 mm/Hg @ 25.00 °C. (est)
Flash Point: 154.00 °F. TCC ( 67.78 °C. )
logP (o/w): 2.570
Soluble in:
 alcohol
 water, slightly
 water, 1919 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: green
Odor Strength:medium ,
recommend smelling in a 1.00 % solution or less
sweet oily green coriander
Odor Description:at 1.00 % in dipropylene glycol. sweet oily green coriander
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Frinton Laboratories
For experimental / research use only.
6-Methyl-5-hepten-2-ol
Moellhausen
6-METHYL-5-HEPTEN-2-OL
Nagar Haveli Perfumes & Aromatics
Coriander Heptenol
Natural
Odor: Sweet oily green coriander
Riverside Aromatics
6-METHYL-5-HEPTEN-2-OL, NATURAL
Santa Cruz Biotechnology
For experimental / research use only.
6-Methyl-5-hepten-2-ol
Sigma-Aldrich
6-Methyl-5-hepten-2-ol, ≥99%, FG
Certified Food Grade Products
Synerzine
6-Methyl-5-hepten-2-ol
Vigon International
Methyl Heptenol
Odor: LIGHT, GREEN ODOR WITH CITRUS PEEL NOTE
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 40 - Possible risks of irreversable effects.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
S 24/25 - Avoid contact with skin and eyes.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for coriander heptenol usage levels up to:
  1.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.0061 (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
 
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 7 (FGE.07): Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5
View page or View pdf

Flavouring Group Evaluation 6, Revision 1 (FGE.06Rev1) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 63 (FGE.63): Consideration of aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th meeting) structurally related to saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids evaluated by EFSA in FGE.07 (2005) (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 7, Revision 1 (FGE.07Rev1): Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Scientific opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission
View page or View pdf

Flavouring Group Evaluation 7, Revision 2 (FGE.07Rev2) : Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5
View page or View pdf

Flavouring Group Evaluation 7, Revision 3 (FGE.07Rev3): Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 7, Revision 4 (FGE.07Rev4): Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 7, Revision 5 (FGE.07Rev5): saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5
View page or View pdf

EPI System: View
EPA Substance Registry Services (TSCA):1569-60-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :20745
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
6-methylhept-5-en-2-ol
Chemidplus:0001569604
 
References:
Leffingwell:Chirality or Article
 6-methylhept-5-en-2-ol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:1569-60-4
Pubchem (cid):20745
Pubchem (sid):135020860
Pherobase:View
 
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
FDA Everything Added to Food in the United States (EAFUS):View
CHEBI:View
KEGG (GenomeNet):C07288
HMDB (The Human Metabolome Database):Search
FooDB:FDB008218
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
aldehydic
muguet undecadienal
FR
balsamic
cinnamyl formate
FL/FR
citrus
citral dimethyl acetal
FL/FR
(E)-4-
decenal
FL/FR
grapefruit pentanol
FR
valencene
FL/FR
coconut
delta-
heptalactone
FL/FR
earthy
1-
octen-3-ol
FL/FR
octyl phenyl acetate
FL/FR
fatty
(E)-2-
decenal
FL/FR
2-
decenal
FL/FR
floral
amyl benzoate
FL/FR
anisyl propanal / methyl anthranilate schiff's base
FR
bois de rose oil brazil
FL/FR
alpha-
butyl cinnamaldehyde
FL/FR
citronellyl acetate
FL/FR
citronellyl propionate
FL/FR
coranol (Firmenich)
FR
cumin carbinol
FR
cuminyl acetaldehyde
FL/FR
dihydrolinalool
FL/FR
dimethyl benzyl carbinol
FL/FR
dimethyl benzyl carbinyl butyrate
FL/FR
6,8-
dimethyl-2-nonanol
FR
3,6-
dimethyl-3-octanol
FL/FR
ethyl 2-benzyl butyrate
FL/FR
ethyl linalool
FR
ethyl linalyl acetal
FR
ethyl linalyl acetate
FR
ethyl linalyl ether
FL/FR
farnesyl acetate
FL/FR
floral butanal
FR
gardenia absolute
FR
gardenia pentyl acetate
FR
geranium oil bourbon
FL/FR
geranyl acetone
FL/FR
geranyl isobutyrate
FL/FR
herbal pyran
FR
(Z)-3-
hexen-1-yl salicylate
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
hydroxycitronellal diethyl acetal
FL/FR
jasmin cyclopentanol
FR
jasmopyrane (Givaudan)
FR
jonquil absolute
FR
dextro-
linalool
FL/FR
laevo-
linalool
FL/FR
linalool
FL/FR
linalool oxide
FL/FR
linalyl anthranilate
FL/FR
(Z)-
methyl epi-jasmonate
FL/FR
methyl jasmonate
FL/FR
mimosa absolute france
FL/FR
neroli oil bigarde
FL/FR
nerolidol
FL/FR
ocean propanal / methyl anthranilate schiff's base
FR
orange leaf absolute
FL/FR
papaya isobutyrate
FL/FR
phenyl acetaldehyde diisobutyl acetal
FL/FR
2-
phenyl propionaldehyde ethylene glycol acetal
FR
rose butanoate
FL/FR
styralyl formate
FL/FR
sweet pea absolute
FR
terpinyl isobutyrate
FL/FR
tetrahydrolinalool
FL/FR
verdyl acetate
FR
fruity
benzyl methyl ether
FL/FR
butyl 2-decenoate
FL/FR
iso
butyl octanoate
FL/FR
dimethyl succinate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
nerolidyl isobutyrate
FR
octyl butyrate
FL/FR
peach pivalate
FR
iso
propyl 2-methyl butyrate
FL/FR
green
iso
amyl 3-(2-furan) propionate
FL/FR
bark carbaldehyde
FR
iso
butyl benzyl carbinol
FL/FR
chrysanthemum oxide
FL/FR
decanal propylene glycol acetal
FL/FR
earthy acetal
FL/FR
1-
hepten-3-ol
FL/FR
(Z)-4-
heptenal diethyl acetal
FL/FR
(Z)-3-
hexen-1-yl pyruvate
FL/FR
hexyl tiglate
FL/FR
hyacinth absolute
FL/FR
ivy carbaldehyde / methyl anthranilate schiff's base
FR
ivy dioxolane
FR
2-(2-
methyl allyl oxy) heptane
FR
methyl cyclocitrone (IFF)
FR
para-
methyl hydratropaldehyde
FL/FR
methyl octine carbonate
FL/FR
6-
methyl-3-hepten-2-one
FL/FR
4-
methyl-4-phenyl pentanone
FR
octanal dimethyl acetal
FL/FR
octyl oxyacetaldehyde
FR
olive oil absolute
FL/FR
phenyl acetaldehyde
FL/FR
privet dioxane
FR
violet decenol
FR
violet leaf absolute
FL/FR
herbal
alpha-
amyl cinnamyl formate
FL/FR
clary sage absolute
FL/FR
(E)-6-
methyl-3-hepten-2-one
FL/FR
laevo-
perillaldehyde
FL/FR
marine
marine hexane
FR
melon
melon heptenal
FL/FR
spicy
cubeb oil
FL/FR
waxy
3-
decanone
FL/FR
heptyl octanoate
FL/FR
octyl isobutyrate
FL/FR
woody
louro brasileiro wood oil
FR
sabinene
FL/FR
For Flavor
No flavor group found for these
amyl benzoate
FL/FR
alpha-
amyl cinnamyl formate
FL/FR
iso
butyl octanoate
FL/FR
decanal propylene glycol acetal
FL/FR
3-
decanone
FL/FR
earthy acetal
FL/FR
ethyl 2-benzyl butyrate
FL/FR
ethyl linalyl ether
FL/FR
hyacinth absolute
FL/FR
dextro-
linalool
FL/FR
6-
methyl-3-hepten-2-one
FL/FR
(E)-6-
methyl-3-hepten-2-one
FL/FR
octyl phenyl acetate
FL/FR
styralyl formate
FL/FR
terpinyl isobutyrate
FL/FR
tiglyl alcohol
FL
iso
amyl 3-(2-furan) propionate
FL/FR
alpha-
butyl cinnamaldehyde
FL/FR
amber
amber
iso
butyl benzyl carbinol
FL/FR
aromatic
laevo-
perillaldehyde
FL/FR
citrus
citral dimethyl acetal
FL/FR
linalool
FL/FR
laevo-
linalool
FL/FR
valencene
FL/FR
creamy
octyl isobutyrate
FL/FR
cucumber
2-
ethyl octine carbonate
FL
fatty
2-
decenal
FL/FR
(E,E)-2,4-
heptadienal
FL
floral
bois de rose oil brazil
FL/FR
citronellyl acetate
FL/FR
citronellyl propionate
FL/FR
dihydrolinalool
FL/FR
dimethyl benzyl carbinyl butyrate
FL/FR
farnesyl acetate
FL/FR
geranium oil bourbon
FL/FR
geranyl acetone
FL/FR
geranyl isobutyrate
FL/FR
linalyl anthranilate
FL/FR
(Z)-
methyl epi-jasmonate
FL/FR
methyl jasmonate
FL/FR
neroli oil bigarde
FL/FR
orange leaf absolute
FL/FR
tetrahydrolinalool
FL/FR
fruity
benzyl methyl ether
FL/FR
butyl 2-decenoate
FL/FR
dimethyl succinate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
iso
propyl 2-methyl butyrate
FL/FR
rose butanoate
FL/FR
green
chrysanthemum oxide
FL/FR
clary sage absolute
FL/FR
cuminyl acetaldehyde
FL/FR
1-
hepten-3-ol
FL/FR
(Z)-4-
heptenal diethyl acetal
FL/FR
(Z)-3-
hexen-1-yl pyruvate
FL/FR
(Z)-3-
hexen-1-yl salicylate
FL/FR
hexyl tiglate
FL/FR
linalool oxide
FL/FR
melon heptenal
FL/FR
methyl 2-undecynoate
FL
para-
methyl hydratropaldehyde
FL/FR
methyl octine carbonate
FL/FR
nerolidol
FL/FR
octanal dimethyl acetal
FL/FR
papaya isobutyrate
FL/FR
phenyl acetaldehyde diisobutyl acetal
FL/FR
sorbyl acetate
FL
violet leaf absolute
FL/FR
herbal
3,6-
dimethyl-3-octanol
FL/FR
honey
phenyl acetaldehyde
FL/FR
lactonic
delta-
heptalactone
FL/FR
medicinal
dimethyl benzyl carbinol
FL/FR
melon
hydroxycitronellal diethyl acetal
FL/FR
mushroom
1-
octen-3-ol
FL/FR
oily
olive oil absolute
FL/FR
ripe
(E)-4-
decenal
FL/FR
spicy
cinnamyl formate
FL/FR
cubeb oil
FL/FR
waxy
(E)-2-
decenal
FL/FR
heptyl octanoate
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
mimosa absolute france
FL/FR
octyl butyrate
FL/FR
woody
sabinene
FL/FR
 
Potential Uses:
FRbergamot
FRbois de rose
FL/FRcoriander
FRfloral
FRgreen
FRherbal
FL/FRlinaloe wood
FRrose
 
Occurrence (nature, food, other):note
 annatto - up to 0.0125 mg/kg
Search Trop Picture
 ceiba trischistandra
Search Trop Picture
 citrus fruits - up to 50 mg/kg
Search PMC Picture
 exospermum stipitatum
Search Trop Picture
 ginger rhizome
Search Trop Picture
 guava leaf oil cuba @ trace%
Data GC Search Trop Picture
 lemongrass plant
Search Trop Picture
 lychee fruit - up to 0.0125 mg/kg
Search Trop Picture
 macadamia nut - up to 0.0125 mg/kg
Search Trop Picture
 ochroma pyramidalis
Search Trop Picture
 rebutia marsoneri
Search Trop Picture
 tomato - up to 0.0125 mg/kg
Search Trop Picture
 
Synonyms:
 coriander heptenol
 hept-5-en-2-ol, 6-methyl-
5-hepten-2-ol, 6-methyl-
6-hydroxy-2-methyl-2-heptene
6-methyl hept-5-en-2-ol
 methyl heptenol
2-methyl-2-hepten-6-ol
(+/-)-6-methyl-5-hepten-2-ol
(±)-6-methyl-5-hepten-2-ol
6-methyl-5-hepten-2-ol
DL-6-methyl-5-hepten-2-ol
6-methylhept-5-en-2-ol
 sulcatol
 
 
Notes:
population aggregation pheromone in scolytid beetle gnathotricus sulcatus.
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