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

beta-terpineol
p-menth-8-en-1-ol

Supplier Sponsors

Name:1-methyl-4-prop-1-en-2-ylcyclohexan-1-ol
CAS Number: 138-87-4Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:205-342-6
FDA UNII:XS86XKC2VT
Nikkaji Web:J5.638C
Beilstein Number:2205072
CoE Number:10254
XlogP3-AA:2.50 (est)
Molecular Weight:154.25266000
Formula:C10 H18 O
NMR Predictor:Predict (works with chrome or firefox)
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
JECFA Food Flavoring:374 p-menth-8-en-1-ol
FLAVIS Number:02.097 (Old)
DG SANTE Food Flavourings:02.097 beta-terpineol
FEMA Number:3564 p-menth-8-en-1-ol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):138-87-4 ; BETA-TERPINEOL
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: 96.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.93000 to 0.93600 @ 25.00 °C.
Pounds per Gallon - (est).: 7.739 to 7.788
Refractive Index:1.48200 to 1.48500 @ 20.00 °C.
Melting Point: 32.00 to 33.00 °C. @ 760.00 mm Hg
Boiling Point: 209.00 to 210.00 °C. @ 760.00 mm Hg
Congealing Point:24.00 °C.
Vapor Pressure:0.034000 mmHg @ 25.00 °C. (est)
Flash Point: 189.00 °F. TCC ( 87.22 °C. )
logP (o/w): 2.837 (est)
Soluble in:
 alcohol
 oils
 water, 2200 mg/L @ 15 °C (exp)
 
Organoleptic Properties:
Odor Type: woody
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
pungent earthy woody pungent
Odor Description:at 10.00 % in dipropylene glycol. pungent earthy woody
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
BOC Sciences
For experimental / research use only.
beta-Terpineol
DRT Terpenes
TERPINEOL OR
Beta Terpineol content (%) : 15 - 20
Penta International
beta-TERPINEOL, Kosher
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
 
Safety Information:
European information :
Most important hazard(s):
Xi - Irritant
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
 
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:
oral-rat LD50 4300 mg/kg
Reported for a mixture of alpha- and beta-terpineol.
(Moreno, 1971)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
maximum skin levels for fine fragrances:
  0.0200 % and are based on the assumption that the fragrance mixture is used at 20% in a consumer product (IFRA Use Level Survey).
Recommendation for beta-terpineol usage levels up to:
  3.0000 % in the fragrance concentrate.
use level in formulae for use in cosmetics:
  0.0200 %
Dermal Systemic Exposure in Cosmetic Products:
 0.0005 mg/kg/day
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 1.30 (μg/capita/day)
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 11
 average usual ppmaverage maximum ppm
baked goods: -47.50000
beverages(nonalcoholic): -14.60000
beverages(alcoholic): -10.00000
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -20.00000
fruit ices: --
gelatins / puddings: -20.00000
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -10.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: -37.50000
soups: --
sugar substitutes: --
sweet sauces: --
 
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

EPI System: View
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):138-87-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :8748
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:2
1-methyl-4-prop-1-en-2-ylcyclohexan-1-ol
Chemidplus:0000138874
 
References:
 1-methyl-4-prop-1-en-2-ylcyclohexan-1-ol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:138-87-4
Pubchem (cid):8748
Pubchem (sid):134974072
Flavornet:138-87-4
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 Substances Added to Food (formerly EAFUS):View
CHEMBL:View
KEGG (GenomeNet):C17517
HMDB (The Human Metabolome Database):HMDB36996
FooDB:FDB015970
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
 
Potential Blenders and core components note
For Odor
balsamic
iso
bornyl formate
FL/FR
iso
bornyl isobutyrate
FL/FR
dextro-
fenchone
FL/FR
fir needle oil siberia
FL/FR
camphoreous
fenchol
FL/FR
laevo-
fenchone
FL/FR
citrus
(E+Z)-4,8-
dimethyl-3,7-nonadien-2-yl acetate
FL/FR
earthy
(-)-alpha-
fenchol
FL/FR
pogostemon cablin leaf extract
FR
floral
bois de rose oil terpeneless
FL/FR
dihydro-alpha-ionone
FL/FR
linalool oxide
FL/FR
green
iso
cyclocitral (IFF)
FL/FR
galbanum absolute
FL/FR
galbanum oil
FL/FR
lawsonia inermis leaf oil CO2 extract
FR
oakmoss oil
FR
herbal
arnica flower absolute
FR
guava leaf oil cuba
FR
6-
hydroxydihydrotheaspirane (mixture of isomers)
FL/FR
alpha-
pinene
FL/FR
mossy
oakmoss absolute
FL/FR
spicy
4-
carvomenthenol
FL/FR
ginger root oil china
FL/FR
terpenic
cypress leaf oil
FR
tropical
patchwood
FR
woody
cyperus root oil (cyperus scariosus)
FR
cypriol oil (cyperus scariosus)
FR
dihydro-beta-ionone
FL/FR
dihydro-gamma-ionone
FL/FR
dryopteris filix-mas oleoresin
FR
herbal norbornane
FR
orris hexanone
FR
terpeneless
patchouli oil
FL/FR
patchouli oil china
FL/FR
pelargonium radula oil
FR
pinacol
FR
pogostemon cablin leaf oil
FR
3(or 2),4,5-
trimethyl octahydro-4,7-methanoinden-5-ol
FR
1,3,5,7-
undecatetraene
FL/FR
vetiver oil CO2 extract
FL/FR
vetiver oil fractions
FR
vetiver oil haiti
FL/FR
vetiveria zizanioides root oil
FL/FR
For Flavor
No flavor group found for these
dihydro-gamma-ionone
FL/FR
(E+Z)-4,8-
dimethyl-3,7-nonadien-2-yl acetate
FL/FR
3-
propyl pyridine
FL
1,3,5,7-
undecatetraene
FL/FR
vitispirane
FL
balsamic
balsamic
iso
bornyl isobutyrate
FL/FR
fir needle oil siberia
FL/FR
berry
dihydro-alpha-ionone
FL/FR
camphoreous
fenchol
FL/FR
(-)-alpha-
fenchol
FL/FR
laevo-
fenchone
FL/FR
6-
hydroxydihydrotheaspirane (mixture of isomers)
FL/FR
cooling
4-
carvomenthenol
FL/FR
dextro-
fenchone
FL/FR
floral
bois de rose oil terpeneless
FL/FR
green
iso
cyclocitral (IFF)
FL/FR
galbanum absolute
FL/FR
galbanum oil
FL/FR
linalool oxide
FL/FR
oakmoss absolute
FL/FR
spicy
ginger root oil china
FL/FR
turmeric oleoresin
FL
woody
iso
bornyl formate
FL/FR
dihydro-beta-ionone
FL/FR
terpeneless
patchouli oil
FL/FR
patchouli oil china
FL/FR
alpha-
pinene
FL/FR
vetiver oil CO2 extract
FL/FR
vetiver oil haiti
FL/FR
vetiveria zizanioides root oil
FL/FR
 
Potential Uses:
FRearth
 
Occurrence (nature, food, other):note
 boldo leaf oil italy @ 0.13%
Data GC Search Trop Picture
 boldus leaf oil chile @ 0.07%
Data GC Search Trop Picture
 cardamom seed oil
Search Trop Picture
 cascarilla bark oil @ trace%
Data GC Search Trop Picture
 clove oil
Search Trop Picture
 cornmint oil india @ 0.01%
Data GC Search Trop Picture
 dill plant
Search Trop Picture
 dill seed
Search Trop Picture
 lavandin oil china @ 0.45%
Data GC Search Trop Picture
 lemongrass oil @ 0.17%
Data GC Search Trop Picture
 lime fruit
Search Trop Picture
 mace oil east india @ 0.32%
Data GC Search Trop Picture
 mandarin fruit
Search Trop Picture
 nutmeg flower oil @ 0.36%
Data GC Search Trop Picture
 nutmeg leaf oil @ 0.00-0.21%
Data GC Search Trop Picture
 nutmeg seed oil
Search Trop Picture
 orange peel oil bitter china @ 0.02%
Data GC Search Trop Picture
 oregano shoot
Search Trop Picture
 pepper black pepper fruit oil
Search Trop Picture
 pepper black pepper seed oil
Search Trop Picture
 pine oils
Search PMC Picture
 sage oil dalmatian @ 0.30%
Data GC Search Trop Picture
 salvia sclarea oil @ 1.19%
Data GC Search Trop Picture
 thyme oil
Search Trop Picture
 thyme oil red CO2 extract @ 0.22%
Data GC Search Trop Picture
 thyme plant
Search Trop Picture
 wine
Search PMC Picture
 
Synonyms:
 cyclohexanol, 1-methyl-4-(1-methylethenyl)-
p-menth-8-en-1-ol
para-menth-8-en-1-ol
1-methyl-4-(1-methyl ethenyl) cyclohexanol
1-methyl-4-(1-methyl vinyl) cyclohexan-1-ol
1-methyl-4-(1-methylethenyl)cyclohexanol
1-methyl-4-(1-methylvinyl)cyclohexan-1-ol
1-methyl-4-(prop-1-en-2-yl)cyclohexanol
1-methyl-4-isopropenyl cyclohexan-1-ol
1-methyl-4-isopropenylcyclohexan-1-ol
1-methyl-4-methyl vinyl cyclohexanol
1-methyl-4-prop-1-en-2-ylcyclohexan-1-ol
4-isopropenyl-1-methyl-1-cyclohexanol
4-isopropenyl-1-methylcyclohexanol
 terpin-1-ol
 

Articles:

PubMed:Induction of defensive response in Eucalyptus globulus plants and its persistence in vegetative propagation.
PubMed:Volatile oil constituents of different parts of Artemisia chamaemelifolia and the composition and antibacterial activity of the aerial parts of A. turcomanica from Iran.
PubMed:Chemical compositions and antioxidant/antimicrobial activities of various samples prepared from Schinus terebinthifolius leaves cultivated in Egypt.
PubMed:Effect of pulp reduction and pasteurization on the release of aroma compounds in industrial orange juice.
PubMed:Chemical composition and antimicrobial activity of essential oil from the rhizomes of Amomum cannicarpum.
PubMed:[Analysis of terpineol and improvement of technology process in terpineol production].
 
Notes:
Flavouring ingredient Terpineol is a naturally occurring monoterpene alcohol that has been isolated from a variety of sources such as cajuput oil, pine oil, and petitgrain oil. There are three isomers, alpha-, beta-, and gamma-terpineol, the last two differing only by the location of the double bond. Terpineol is usually a mixture of these isomers with alpha-terpineol as the major constituent. (Wikipedia)
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