| Identification | Back Directory | [Name]
(-)-MYRTENAL | [CAS]
564-94-3 | [Synonyms]
Benihinal
(-)-MYRTENAL 98%
Pina-2-ene-10-al
(-)-Myrtenal,98%
Pin-2-en-1-carbaldehyd
(1R)-(-)-MYRTENAL 97+%
pin-2-ene-1-carbaldehyde
6,6-dimethyl-2-norpinene-2-carboxaldehyd
2-Norpinene-2-carboxaldehyde, 6,6-dimethyl-
2-Formyl-6,6-dimethylbicyclo(3.1.1)hept-2-ene
6,6-Dimethylbicyclo[3.1.1]hept-2-ene-2-carbaldehyde
6,6-dimethyl-bicyclo[3.1.1]hept-2-ene-2-carboxaldehyd
6,6-dimethyl-bicyclo(3.1.1)hept-2-ene-2-carboxaldehyd
6,6-Dimethylbicyclo(3.1.1)hept-2-ene-2-carboxaldehyde
4,6-Methano-5,5-dimethyl-1-cyclohexene-1-carbaldehyde
6,6-Dimethylbicyclo[3.1.1]heptane-2-ene-2-carbaldehyde
Bicyclo3.1.1hept-2-ene-2-carboxaldehyde, 6,6-dimethyl-
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)
(-)-Myrtenal, (1R)-2-Pinen-10-al, (1R)-6,6-Dimethylbicyclo[3.1.1]hept-2-en-2-carboxaldehyde
(1R)-()-Myrtenal,()-Myrtenal, (1R)-2-Pinen-10-al, (1R)-6,6-Dimethylbicyclo[3.1.1]hept-2-en-2-carboxaldehyde | [EINECS(EC#)]
209-274-8 | [Molecular Formula]
C10H14O | [MDL Number]
MFCD00074768 | [MOL File]
564-94-3.mol | [Molecular Weight]
150.218 |
| Hazard Information | Back Directory | [Chemical Properties]
CLEAR COLOURLESS TO YELLOW LIQUID | [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.
| [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. |
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