(-)-MYRTENAL Property

Melting point:

53-54 °C

Boiling point:

220-221 °C(lit.)

Density 

0.988 g/mL at 20 °C(lit.)

refractive index 

n20/D 1.504

FEMA 

3395 | 2-FORMYL-6,6-DIMETHYLBICYCLO(3.1.1)HEPT-2-ENE

Flash point:

174 °F

storage temp. 

2-8°C

solubility 

Chloroform (Sparingly), Methanol (Slightly)

form 

Oil

color 

Colourless

Odor

at 100.00 %. sweet cinnamon tonka spicy terpene camphor jam

Odor Type

spicy

JECFA Number

980

LogP

2.52

EPA Substance Registry System

Bicyclo[3.1.1]hept-2-ene-2-carboxaldehyde, 6,6-dimethyl- (564-94-3)

Safety

Safety Statements 

23-24/25

WGK Germany 

2

RTECS 

DT5180000

F 

10-23

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H315Causes skin irritation

Precautionary statements

P264Wash hands thoroughly after handling.

P264Wash skin thouroughly after handling.

P280Wear protective gloves/protective clothing/eye protection/face protection.

P302+P352IF ON SKIN: wash with plenty of soap and water.

P321Specific treatment (see … on this label).

P332+P313IF SKIN irritation occurs: Get medical advice/attention.

P362Take off contaminated clothing and wash before reuse.

(-)-MYRTENAL Chemical Properties,Usage,Production

Description

2-Formyl-6,6-dimethylbicyclo(3.1.1 -)hept-2-ene has a refreshing, spicy-herbaceous odor of bay leaf, reminiscent of cinnamon. This substance may be synthesized from myrtenol by oxidation with chromic acid; by isolation from higher-than-cineole boiling fractions in the distillation of eucalyptus oil.

Chemical Properties

CLEAR COLOURLESS TO YELLOW LIQUID

Chemical Properties

2-Formyl-6,6-dimethylbicyclo(3 1 1)hept-2-ene has a refreshing, spicy, herbaceous odor of bay leaf, reminiscent of cinnamon.

Occurrence

Reported found in the oils from leaves of Eucalyptus globulus and Callytrix tetragona; in the oils of Hernandia pel- tata and Perovskia abrotanoides; in the oils from wood of Chamaecyparis formonensis and Chamaecyparis obtuse; also in cumin seeds and in mint Reported found in orange peel oil, ginger, juniper berry, pepper, peppermint, Scotch spearmint, peppermint oil, parsley seed oil, licorice, laurel, myrtle leaf, calabash nutmeg (Monadora myristica Dunal), Roman chamomile, eucalyptus oil and mastic gum oil

Preparation

From myrtenol by oxidation with chromic acid; by isolation from higher-than-cineole boiling fractions in the distillation of eucalyptus oil.

Taste threshold values

Taste characteristics at 30 ppm: woody, piney, minty, green cooling, slightly powdery and spicy.