FARNESENE Property

Melting point:

<25 °C

Boiling point:

260 °C(lit.)

Density 

0.844-0.8790 g/mL at 25 °C(lit.)

refractive index 

n20/D 1.490-1.505(lit.)

FEMA 

3839 | ALPHA-FARNESENE

Flash point:

110 °C

storage temp. 

-20°C, Light sensitive

solubility 

Chloroform (Slightly), Ethyl Acetate (Slightly), Methanol (Slightly)

form 

liquid

color 

colorless to light yellow

Odor

at 100.00 %. citrus herbal lavender bergamot myrrh neroli green

Odor Type

woody

JECFA Number

1343

Stability:

Light Sensitive

LogP

6.139 (est)

EPA Substance Registry System

1,3,6,10-Dodecatetraene, 3,7,11-trimethyl-, (3E,6E)- (502-61-4)

Safety

WGK Germany 

3

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Danger

Hazard statements

H304May be fatal if swallowed and enters airways

FARNESENE Chemical Properties,Usage,Production

Chemical Properties

Farnesene has a fruity, herbaceous odor.

Occurrence

Reported found in natural oils including angelica root oil (2,100 ppm), corn mint oil (<2,000 to 10,000 ppm), lemon peel oil (200 ppm), lime peel oil and peppermint oil (1,000 to 10,000 ppm) Also found in apple, chamomile, grapefruit juice, ginger, lemon juice, lime juice, mandarin peel, nutmeg, pear, grape, pepper, quince, rosemary, basil, sage, tea and thymus

Uses

α-Farnesene acts as an alarm pheromone in termites; also acts as a food attractants for the apple tree pest, the codling moth. α-Farnesene is also the chief compound contributing to the scent of gardenia, making up ~65% of the headspace constituents.

Definition

ChEBI: A farnesene that is 1,3,6,10-tetraene substituted by methyl groups at positions 3, 7 and 11 respectively.

Preparation

Isolation from natural coating of apples and oil of perilla.

Aroma threshold values

Aroma characteristics at 1.0%: dry woody, green leafy, herbal and vegetative with a foral nuance It has juniper berry and citrus nuances.

Taste threshold values

Taste characteristics at 10 to 20 ppm: woody juniper berry and woody, berry-like with nuances of ginger and tropical mango.

Synthesis Reference(s)

The Journal of Organic Chemistry, 34, p. 3789, 1969 DOI: 10.1021/jo01264a011