FENCHOL Chemical Properties

Melting point:

43-46 °C

Boiling point:

201-202 °C(lit.)

Density 

0.8704 (rough estimate)

refractive index 

1.4723 (estimate)

FEMA 

2480 | FENCHYL ALCOHOL

Flash point:

165 °F

storage temp. 

2-8°C

solubility 

Chloroform, Ethanol (Sparingly), Methanol (Slightly)

pka

15.38±0.60(Predicted)

form 

Solid-Liquid Mixture

color 

White to Almost white

Odor

at 100.00 %. camphor borneol pine woody dry sweet lemon

Odor Type

camphoreous

JECFA Number

1397

LogP

2.71

CAS DataBase Reference

1632-73-1

NIST Chemistry Reference

Fenchyl alcohol(1632-73-1)

EPA Substance Registry System

Fenchol (1632-73-1)

Safety Information

Hazard Codes 

Xi

Risk Statements 

36/37/38

Safety Statements 

22-24/25-26

RIDADR 

UN 1325 4.1/PG 2

WGK Germany 

3

RTECS 

DT5080000

HS Code 

2906.19.5000

MSDS

• Language:English Provider:SigmaAldrich
• Language:English Provider:ACROS
• Language:English Provider:ALFA

FENCHOL Usage And Synthesis

Description

Fenchyl alcohol has a camphor-like odor with citrus notes and a bitter, lime-like flavor. It is synthesized by reduction of fenchone or from pine terpenes.

Chemical Properties

Fenchyl alcohol has a camphor-like odor with citrus notes and a bitter, lime-like favor.

Occurrence

Both the α- and the β-fenchyl alcohols are reported found in nature; in mixture, they are present in the essential oils of Picea alba, Pinus silvestris, pine oil, Artemisia santolinaefolia, and others; the isofenchyl alcohol (1,5,5-trimethyl-2-norbor- nanol) is not found in nature Reported found in citrus peel oils, grape, grape brandy, hop oil, nutmeg, rosemary, pepper, beer, tea, Ocimum basilicum, cognac, fennel and eucalyptus oil

Uses

Fenchol is a hop-derived aroma compound commonly found in beer.

Preparation

By reduction of fenchone or from pine terpenes.

Aroma threshold values

Aroma characteristics at 1%: clean cooling camphoraceous, piney with a woody eucalyptol and slight green herbal minty nuances.

Taste threshold values

Taste characteristics at 1 to 5 ppm: intense camphoraceous, cooling, piney with an earthy nuance It has minty-citrus lime and spicy notes.

Purification Methods

It is prepared by reduction of (-)-fenchone and is purified by recrystallisation from *C6H6/pet ether, or distillation, or

FENCHOL(1632-73-1)Related Product Information

• 2,4-Dimethyl-3-pentanol
• Cyclopentanol
• 2-CYCLOPENTYLETHANOL
• 2,3-DIMETHYLCYCLOHEXANOL
• TRANS-2-METHYLCYCLOPENTANOL
• CIS-2-METHYLCYCLOHEXANOL
• 2,2-DIMETHYL-3-HEXANOL
• 2-Methylcyclohexanol
• 2,6-DIMETHYLCYCLOHEXANOL
• 3-METHYLCYCLOPENTANOL
• 3-Methylcyclohexanol
• Cyclopentanemethanol
• 2,4-DIMETHYL-3-HEPTANOL
• 3,3-DIMETHYL-2-BUTANOL
• 2,2,4,4-TETRAMETHYLPENTANE
• FENCHOL
• (+)-Fenchol
• DL-Isoborneol