Basic information Safety Supplier Related

(-)-MYRTENAL

Basic information Safety Supplier Related

(-)-MYRTENAL Basic information

Product Name:
(-)-MYRTENAL
Synonyms:
  • 6,6-dimethyl-Bicyclo[3.1.1]hept-2-ene-2-carboxaldehyde
  • 6,6-dimethyl-bicyclo[3.1.1]hept-2-ene-2-carboxaldehyde (myrtenal)
  • Benihinal
  • (-)-Myrtenal, (1R)-2-Pinen-10-al, (1R)-6,6-Dimethylbicyclo[3.1.1]hept-2-en-2-carboxaldehyde
  • 4,6-Methano-5,5-dimethyl-1-cyclohexene-1-carbaldehyde
  • 6,6-Dimethylbicyclo[3.1.1]heptane-2-ene-2-carbaldehyde
  • Pina-2-ene-10-al
  • (-)-Myrtenal,98%
CAS:
564-94-3
MF:
C10H14O
MW:
150.22
EINECS:
209-274-8
Product Categories:
  • Plant Oils, Toxins, Phenolic Acids & Derivatives
Mol File:
564-94-3.mol
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(-)-MYRTENAL Chemical Properties

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)
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Safety Information

Safety Statements 
23-24/25
WGK Germany 
2
RTECS 
DT5180000
10-23
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(-)-MYRTENAL Usage And Synthesis

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.

(-)-MYRTENALSupplier

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(-)-MYRTENAL(564-94-3)Related Product Information