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| | Epoxydihydrolinalool Basic information |
| Product Name: | Epoxydihydrolinalool | | Synonyms: | Epoxydihydrolinalool;LINALOOL OXIDE;(2S)-α,α,5-Trimethyl-5β-ethenyltetrahydrofuran-2α-methanol;(2S,5S)-α,α,5-Trimethyl-5β-vinyltetrahydrofuran-2α-methanol;5β-Ethenyltetrahydro-α,α,5-trimethyl-2α-furanmethanol;5β-Ethenyltetrahydro-α,α,5-trimethylfuran-2α-methanol;(2R,5R)-2-(1-Hydroxy-1-methylethyl)-5-methyl-5-vinyltetrahydrofuran;(2R,5R)-α,α,5-Trimethyl-5-vinyltetrahydrofuran-2-methanol | | CAS: | 1365-19-1 | | MF: | C10H18O2 | | MW: | 170.25 | | EINECS: | 215-723-9 | | Product Categories: | | | Mol File: | 1365-19-1.mol |  |
| | Epoxydihydrolinalool Chemical Properties |
| Boiling point | 188 ºC | | density | 0.935-0.950 | | refractive index | 1.440-1.460 | | Fp | 63 ºC | | Odor | at 100.00 %. floral herbal earthy green | | Odor Type | floral | | LogP | 2.15 | | EPA Substance Registry System | Linalool oxide (1365-19-1) |
| | Epoxydihydrolinalool Usage And Synthesis |
| Description | Linalool oxide has a powerful sweet woody, penetrating odor with
floral, woody-earthy undertones.
Synthesis: From linalool by oxidation. | | Chemical Properties | Linalool oxide has a powerful, sweet, woody, penetrating odor with floral, woody-earthy undertones. | | Chemical Properties | Linalool Oxide has
been identified in essential oils and in fruit aromas. Commercial linalool oxide is
a mixture of the cis and trans forms, [5989-33-3] and [34995-77-2], respectively.
It is a liquid with an earthy, floral, slightly bergamot-like odor. | | Occurrence | Reported found in apricot, apricot essence, bilberry, Mindanaese cinnamomum oil, citrus fruit blossom, cloud berry oil, cocoa, cocoa powder, coffee, roaster coffee, cranberry, black currant, grape, muscat grape juice, Vinifera grape, grapefruit
blossoms, grapefruit essence, grapefruit juice, grapefruit oil, Japanese Ho leaf oil, hops, hop oil, lavender essence, lavandin oil, lime
essence, lingonberry juice, mango, orange essence, orange juice, passion fruit and other natural sources. | | Preparation | Linalool oxide is prepared by oxidation of linalool, for example, with peracids.
The isomeric compound 2,2,6-trimethyl-6-vinyltetrahydro-2H-pyran-3-ol
[14049-11-7], which also occurs in nature, is formed as a by-product: | | Aroma threshold values | Detection: 320 ppb | | Taste threshold values | Taste characteristics at 50 ppm: green, floral, fatty, woody, fermented, herbal, fruity and berry. | | Synthesis | From linalool by oxidation. |
| | Epoxydihydrolinalool Preparation Products And Raw materials |
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