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FARNESENE

Basic information Safety Supplier Related

FARNESENE Basic information

Product Name:
FARNESENE
Synonyms:
  • FARNESENE
  • FARNESENE, TRANS-B-
  • FEMA 3839
  • (3E,6E)- alpha-Farnesene
  • (3E,6E)-3,7,11-Trimethyl-1,3,6,10-dodecatetraene
  • (E
  • (E)-3, (E)-6-alpha-farnesene
  • Guanfacine impurity E
CAS:
502-61-4
MF:
C15H24
MW:
204.35
EINECS:
207-948-6
Product Categories:
  • Alphabetical Listings
  • E-F
  • Flavors and Fragrances
Mol File:
502-61-4.mol
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FARNESENE Chemical Properties

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
Very mild, sweet and warm, rather nondescript odor of good tenacity.
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)
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Safety Information

WGK Germany 
3
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FARNESENE Usage And Synthesis

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

FARNESENESupplier

Tianjin heowns Biochemical Technology Co., Ltd.
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400 638 7771
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Sichuan Wei Keqi Biological Technology Co., Ltd.
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028-81700200 18116577057
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3003855609@qq.com
Shanghai Macklin Biochemical Co.,Ltd.
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15221275939 15221275939
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shenlinxing@macklin.cn
Chizhou Kailong Import and Export Trade Co., Ltd.
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xg01_gj@163.com
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