| Identification | Back Directory | [Name]
(-)-MYRTENOL, 97 | [CAS]
515-00-4 | [Synonyms]
Benihinol
NSC 408846
2-Pinen-10-ol
(-)-MYRTENOL, 97
(-)-MYRTENOL 97%
Pina-2-ene-10-ol
alpha-Pinene-10-ol
(-)-pin-2-ene-10-ol
6,6-dimethyl-bicyclo[3.1.1]hept-2-ene-2-methano
6,6-dimethyl-Bicyclo[3.1.1]hept-2-ene-2-methanol
Bicyclo3.1.1hept-2-ene-2-methanol, 6,6-dimethyl-
(6,6-Dimethylbicyclo[3.1.1]hept-2-en-2-yl)methanol
6,6-Dimethylbicyclo[3.1.1]heptane-2-ene-2-methanol
2-Hydroxymethyl-6,6-dimethylbicyclo[3.1.1]hept-2-ene
6,6-Dimethyl-2-(hydroxymethyl)bicyclo[3.1.1]hept-2-ene
6,6-dimethyl-2-oxymethlybicyclo-[1.1.3]hept-2-ene (myrtenol)
Inchi=1/C10H16o/C1-10(2)8-4-3-7(6-11)9(10)5-8/H3,8-9,11H,4-6H2,1-2h | [EINECS(EC#)]
208-193-5 | [Molecular Formula]
C10H16O | [MDL Number]
MFCD00001341 | [MOL File]
515-00-4.mol | [Molecular Weight]
152.233 |
| Hazard Information | Back Directory | [Chemical Properties]
Myrtenol has a camphoraceous, minty, medicinal, woody odor | [Occurrence]
Reported found in cranberry, bilberry, blackberry, raspberry, strawberry, Virginia tobacco, mandarin and lime
peel oil, melon, ginger, peppermint and Scotch spearmint oil, pepper, parsley, Gruyere cheese, hop oil, Bourbon vanilla, cognac, tea,
laurel, myrtle leaf, myrtle oil, buchu oil, lemon balm, lamb’s lettuce, Roman chamomile oil, eucalyptus oil and mastic gum and leaf oil. | [Uses]
Myrtenol (cas# 515-00-4) is used in mosquito attractant compositions. | [Application]
Myrtenol is an excellent blender-modifier for Lavender, Citrus and Bay type fragrances, for Men’s Colognes, etc. and it gives attractive notes to Chypre or Oriental perfumes. The acetate, which represents the sweetness of the Myrtle oil, is also commercially available and is produced synthetically.
| [Preparation]
Can be obtained in d,l-form from α-pinene with SeO2 in ethanol.
| [Production Methods]
Myrtenol is produced from alpha- or beta-Pinene 1) by oxidation with Selenium oxide. 2) by chlorination via the acetate to the alcohol. Myrtenal is a by-product in this process.
| [Aroma threshold values]
Detection: 7 ppb | [Taste threshold values]
Taste characteristics at 50 ppm: cooling, minty, camphoraceous, green mentholic spice with a medicinal nuance. |
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