We have found 46587 results matching your criteria.

Please wait while we search...

FDA UNII

ECHA EINECS

MDL

COE Number

Flavis Number

Nikkaji Number

Odor types

Flavor types

Material categories

Potential uses

Applications

Suppliers

Molecular weight

We have found 46587 results matching your criteria.

Searching...

1.

General Material Information
2.

PhysChem Properties
3.

Occurrences
4.

Organoleptic Properties
5.

Suppliers
6.

Potential Uses
7.

Regulatory & Documentation
8.

Safety Information
9.

Other Information
10.

Blenders & Components
11.

Literature & References

linalool

General Material Information

Preferred name	linalool
Trivial Name	(±)-Linalool
Short Description	3,7-dimethyl-1,6-octadien-3-ol
Formula	C10 H18 O
CAS Number	78-70-6
Deleted CAS Number	11024-20-7
FEMA Number	2635
ECHA Number	201-134-4
FDA UNII	D81QY6I88E
Nikkaji Number	J2.830D
Beilstein Number	1721488
MDL	MFCD00008906
COE Number	61
xLogP3-AA	2.70 (est)
Bio Activity Summary	External link
NMR Predictor	External link
JECFA Food Flavoring	356 linalool
FDA Patent	No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm	78-70-6 ; LINALOOL
Synonyms	(+/-)-3,7-dimethyl-1,6-octadien-3-ol (+/-)-3,7-dimethyl-3-hydroxy-1,6-octadiene (±)-linalool (±)-3,7-dimethyl-1,6-octadien-3-ol (±)-3,7-dimethyl-3-hydroxy-1,6-octadiene 1,6-octadien-3-ol, 3,7-dimethyl- 2,6-dimethyl octa-2,7-dien-6-ol 2,6-dimethyl-2,7-octadiene-6-ol 2,6-dimethylocta-2,7-dien-6-ol 3,7-dimethyl octa-1,6-dien-3-ol 3,7-dimethyl-1,6-octadien-3-ol 3,7-dimethyl-octa-1,6-dien-3-ol 3,7-dimethylocta-1,6-dien-3-ol beta-linalool coriander oil terpeneless linalol linalol natural isolate linalool (ex BDR) natural linalool 95% to 98% basil oil linalool 97 linalool coeur linalool coeur naturel linalool ex bois de rose linalool ex bois de rose fcc natural linalool ex bois de rose natural linalool ex bois de rose oil (natural) linalool ex bois de rose, natural linalool ex citrus natural linalool ex coriander natural linalool ex ho linalool ex ho natural linalool ex ho oil natural linalool ex ho, natural linalool ex orange oil natural linalool ex shiu linalool ex-bois de rose linalool extra ex orange (nonanal 5% min) natural linalool FG linalool natural linalool natural ex basil oil linalool natural ex bois de rose linalool natural ex ho linalool natural ex howood linalool pure linalool pure synthetic FCC linalool standard ex orange natural linalool synthetic linalool synthetic FCC linalool synthetic tech. grade linalool synthetic, FCC linalool type BDR 04 linalool type rosewood linalool, natual ex citrus (kosher) linalool, natural ex-basil linalyl alcohol p- linalool para- linalool 2,6-Dimethyl-2,7-octadien-6-ol β-Linalool 3,7-Dimethyl-1,6-octadiene-3-ol Linanool dl-Linalool NSC 3789 L 260-2 2-Methyl-1-prenyl-3-buten-2-ol 3,7-Dimethyl-3-hydroxy-1,6-octadiene 3,7-Dimethyl-3-ol-1,6-octadiene Phantol Lipofresh YL 09

US / EU / FDA / JECFA / FEMA / Scholar / Patents

Google Scholar	Start search
Google Books	Start search
Google Patents	Start search
Perfumer & Flavorists	Start search
EU Patents	Start search
PubMeb	Start search
NCBI	Start search

Literature & References

Leffingwell:	Chirality or Article
	3,7-dimethylocta-1,6-dien-3-ol
NIST Chemistry WebBook:	Search Inchi
Canada Domestic Sub. List:	78-70-6
Pubchem (cid):	6549
Pubchem (sid):	134970920
Flavornet:	78-70-6
Pherobase:	View

Publications by Info
Linalool
Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)
Publications by PubMed
Modeling with the logistic regression of the growth/no growth interface of Saccharomyces cerevisiae in relation to 2 antimicrobial terpenes (citral and linalool), pH, and aw.
Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions.
Flavor of cold-hardy grapes: impact of berry maturity and environmental conditions.
Waterpipe smoking: analysis of the aroma profile of flavored waterpipe tobaccos.
Aroma chemistry of African Oryza glaberrima and Oryza sativa rice and their interspecific hybrids.
Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison.
Characterization of aroma compounds in Chinese bayberry (Myrica rubra Sieb. et Zucc.) by gas chromatography mass spectrometry (GC-MS) and olfactometry (GC-O).
Aroma characterization of tangerine hybrids by gas-chromatography-olfactometry and sensory evaluation.
Volatile constituents of wild citrus Mangshanyegan (Citrus nobilis Lauriro) peel oil.
Evaluation of volatiles from two subtropical strawberry cultivars using GC-olfactometry, GC-MS odor activity values, and sensory analysis.
Changes in volatile compound composition of Antrodia camphorata during solid state fermentation.
Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried.
Food volatile compounds facilitating HII mesophase formation: solubilization and stability.
Characteristic volatile components of Kabosu (Citrus sphaerocarpa Hort. ex Tanaka).
Antioxidant properties of Thymus vulgaris oil against aflatoxin-induce oxidative stress in male rats.
NTP technical report on the toxicology and carcinogenesis studies of beta-myrcene (CAS No. 123-35-3) in F344/N rats and B6C3F1 mice (Gavage studies).
Volatile compounds and sensory attributes of wine from Cv. Merlot (Vitis vinifera L.) grown under differential levels of water deficit with or without a kaolin-based, foliar reflectant particle film.
A candidate gene association study on muscat flavor in grapevine (Vitis vinifera L.).
Chemical characterization of orange juice from trees infected with citrus greening (Huanglongbing).
Flavor characterization of sugar-added pennywort (Centella asiatica L.) juices treated with ultra-high pressure and thermal processes.
Biotransformation of hop-derived monoterpene alcohols by lager yeast and their contribution to the flavor of hopped beer.
Simultaneous Distillation Extraction of Some Volatile Flavor Components from Pu-erh Tea Samples-Comparison with Steam Distillation-Liquid/Liquid Extraction and Soxhlet Extraction.
Characteristic aroma-active compounds of Korean perilla (Perilla frutescens Britton) leaf.
Fate of grape flavor precursors during storage on yeast lees.
Evaluation of aroma-active compounds in Pontianak orange peel oil ( Citrus nobilis Lour. Var. microcarpa Hassk.) by gas chromatography-olfactometry, aroma reconstitution, and omission test.
The 1-deoxy-D: -xylulose 5-phosphate synthase gene co-localizes with a major QTL affecting monoterpene content in grapevine.
Safety assessment of coriander (Coriandrum sativum L.) essential oil as a food ingredient.
Comparison of sugar, acids, and volatile composition in raspberry bushy dwarf virus-resistant transgenic raspberries and the wild type 'meeker' (rubus idaeus L.).
Characterization of free flavor compounds in traminette grape and their relationship to vineyard training system and location.
Effect of supercritical carbon dioxide decaffeination on volatile components of green teas.
Diffusion of aroma compounds in stirred yogurts with different complex viscosities.
Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept.
Expression of plant flavor genes in Lactococcus lactis.
Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).
Character impact odorants of fennel fruits and fennel tea.
Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusion.
Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer.
Impact of growing environment on chickasaw blackberry (Rubus L.) aroma evaluated by gas chromatography olfactometry dilution analysis.
Glycosidically bound volatiles and flavor precursors in Laurus nobilis L.
Screening for key odorants in Moroccan green olives by gas chromatography-olfactometry/aroma extract dilution analysis.
Gain and loss of fruit flavor compounds produced by wild and cultivated strawberry species.
Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.
Differences in the volatile components and their odor characteristics of green and ripe fruits and dried pericarp of Japanese pepper (Xanthoxylum piperitum DC.).
Measurement of aroma compound self-diffusion in food models by DOSY.
Flavor release from iota-carrageenan matrices: a kinetic approach.
Volatile constituents and key odorants in leaves, buds, flowers, and fruits of Laurus nobilis L.
Changes of the volatile profile and artifact formation in Daidai (Citrus aurantium) cold-pressed peel oil on storage.
Aroma content of fresh basil (Ocimum basilicum L.) leaves is affected by light reflected from colored mulches.
Biogenetic studies in Syringa vulgaris L.: synthesis and bioconversion of deuterium-labeled precursors into lilac aldehydes and lilac alcohols.
Effects of pulsed electric field processing and storage on the quality and stability of single-strength orange juice.
Identification of potent odorants in Chinese jasmine green tea scented with flowers of Jasminum sambac.
Measurements by gas chromatography/pyrolysis/mass spectrometry: fundamental conditions in (2)H/(1)H isotope ratio analysis.
Headspace solid phase microextraction (SPME) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model.
Enhanced levels of the aroma and flavor compound S-linalool by metabolic engineering of the terpenoid pathway in tomato fruits.
Use of GC-olfactometry to identify the hop aromatic compounds in beer.
Characterization of the odor-active volatiles in citrus Hyuganatsu (Citrus tamurana Hort. ex Tanaka).
Flavor authenticity studies by (2)h/(1)h ratio determination using on-line gas chromatography pyrolysis isotope ratio mass spectrometry.
Determination of Key Flavor Components in Methylene Chloride Extracts from Processed Grapefruit Juice.
Cinnamaldehyde content in foods determined by gas chromatography-mass spectrometry.
Aroma-active compounds of miniature beefsteakplant (Mosla dianthera Maxim).
Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety spalter select) based on GC-olfactometry and odor dilution techniques.
Encapsulation of lemon oil by paste method using beta-cyclodextrin: encapsulation efficiency and profile of oil volatiles.
Flavor volatiles and physical properties of vacuum-microwave- and air-dried sweet basil (Ocimum basilicum L.).
Comparison of Gas-Sampled and SPME-Sampled Static Headspace for the Determination of Volatile Flavor Components.
Odor memories regulate olfactory receptor expression in the sensory periphery.
Development and assessment of plant-based synthetic odor baits for surveillance and control of malaria vectors.
Aroma profiles and preferences of Jasminum sambac L. flowers grown in Thailand.
Flowery odor formation revealed by differential expression of monoterpene biosynthetic genes and monoterpene accumulation in rose (Rosa rugosa Thunb.).
Characteristic aroma-active compounds of floral scent in situ from barringtonia racemosa and their dynamic emission rates.
Enzymatic modification of palmarosa essential oil: chemical analysis and olfactory evaluation of acylated products.
Assessing the chemotaxis behavior of Physarum polycephalum to a range of simple volatile organic chemicals.
Identification and field evaluation of non-host volatiles disturbing host location by the tea geometrid, Ectropis obliqua.
Evaluation of volatiles from Ampelopsis brevipedunculata var. heterophylla using GC-olfactometry, GC-MS and GC-pulsed flame photometric detector.
Aroma chemistry of African Oryza glaberrima and Oryza sativa rice and their interspecific hybrids.
Specificity and sensitivity of plant odor-detecting olfactory sensory neurons in Ctenarytaina eucalypti (Sternorrhyncha: Psyllidae).
Characterization of aroma compounds in Chinese bayberry (Myrica rubra Sieb. et Zucc.) by gas chromatography mass spectrometry (GC-MS) and olfactometry (GC-O).
Antioxidant and antibacterial effects of Lavandula and Mentha essential oils in minced beef inoculated with E. coli O157:H7 and S. aureus during storage at abuse refrigeration temperature.
Solid phase microextraction as a reliable alternative to conventional extraction techniques to evaluate the pattern of hydrolytically released components in Vitis vinifera L. grapes.
Aroma characterization of tangerine hybrids by gas-chromatography-olfactometry and sensory evaluation.
Sensory threshold of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) and concentrations in young Riesling and non-Riesling wines.
Volatile constituents of wild citrus Mangshanyegan (Citrus nobilis Lauriro) peel oil.
Floral odor bouquet loses its ant repellent properties after inhibition of terpene biosynthesis.
Evaluation of volatiles from two subtropical strawberry cultivars using GC-olfactometry, GC-MS odor activity values, and sensory analysis.
Identification of mosquito repellent odours from Ocimum forskolei.
Composition of Egyptian nerolÃ¬ oil.
Changes in volatile compound composition of Antrodia camphorata during solid state fermentation.
Predication of Japanese green tea (Sen-cha) ranking by volatile profiling using gas chromatography mass spectrometry and multivariate analysis.
Odor active compounds content in spices and their microencapsulated powders measured by SPME.
Biodiversity of volatile organic compounds from five French ferns.
Sex-specific odorant receptors of the tobacco hornworm manduca sexta.
Specialist leaf beetle larvae use volatiles from willow leaves infested by conspecifics for reaggregation in a tree.
Neuron differentiation-related genes are up-regulated in the hypothalamus of odorant-inhaling rats subjected to acute restraint stress.
Responses of the Asian citrus psyllid to volatiles emitted by the flushing shoots of its rutaceous host plants.
Aroma character impact compounds in Kinokuni mandarin orange (Citrus kinokuni) compared with Satsuma mandarin orange (Citrus unshiu).
Recruits of the stingless bee Scaptotrigona pectoralis learn food odors from the nest atmosphere.
Headspace volatile composition of the flowers of Caralluma europaea N.E.Br. (Apocynaceae).
Volatiles from a mite-infested spruce clone and their effects on pine weevil behavior.
Synthetic grape volatiles attract mated Lobesia botrana females in laboratory and field bioassays.
A key volatile infochemical that elicits a strong olfactory response of the predatory mite Neoseiulus californicus, an important natural enemy of the two-spotted spider mite Tetranychus urticae.
An odor stimulator controlling odor temporal pattern applicable in insect olfaction study.
Safety assessment of coriander (Coriandrum sativum L.) essential oil as a food ingredient.
Responses of the pollinating wasp Ceratosolen solmsi marchali to odor variation between two floral stages of Ficus hispida.
[Characterization of aroma active compounds in blood orange juice by solid phase microextraction and gas chromatography-mass spectrometry-olfactometry].
Floral scent of Canada thistle and its potential as a generic insect attractant.
A comparison of volatile components from the peel of Ohshima no. 1 with its parent cultivars.
Characterization of free flavor compounds in traminette grape and their relationship to vineyard training system and location.
Aroma constituents and alkylamides of red and green huajiao (Zanthoxylum bungeanum and Zanthoxylum schinifolium).
Performance of mice in discrimination of liquor odors: behavioral evidence for olfactory attention.
Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck).
Floral odors of Silene otites: their variability and attractiveness to mosquitoes.
Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept.
Interspecific variation of floral scent composition in Glochidion and its association with host-specific pollinating seed parasite (Epicephala).
Expression of plant flavor genes in Lactococcus lactis.
Syntheses and odor descriptions of cyclopropanated compounds, part 6: Analogs of aliphatic monoterpene dienols and non-branched alcohols.
Comparison of the odor-active compounds in unhopped beer and beers hopped with different hop varieties.
Character impact odorants of fennel fruits and fennel tea.
Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusion.
Sensory and chemical characterization of the aroma of a white wine made with DevÃn grapes.
Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer.
Sedative effects of the jasmine tea odor and (R)-(-)-linalool, one of its major odor components, on autonomic nerve activity and mood states.
Volatile constituents and key odorants in leaves, buds, flowers, and fruits of Laurus nobilis L.
Enantioselectivity of projection neurons innervating identified olfactory glomeruli.
Biotransformation of (R)-(+)- and (S)-(-)-citronellol by Aspergillus sp. and Penicillium sp., and the use of solid-phase microextraction for screening.
Studies on the aroma of cupuassu liquor by headspace solid-phase microextraction and gas chromatography.
The influence of training on chemosensory event-related potentials and interactions between the olfactory and trigeminal systems.
Characterization of odor-active compounds in Californian chardonnay wines using GC-olfactometry and GC-mass spectrometry.
Odor similarity does not influence the time needed for odor processing.
Synthesis, structure elucidation, and olfactometric analysis of lilac aldehyde and lilac alcohol stereoisomers.
Quality assessment of strawberries (Fragaria species).
Behavioral and electrophysiological responses of natural enemies to synomones from tea shoots and kairomones from tea aphids, Toxoptera aurantii.
Identification of potent odorants in Chinese jasmine green tea scented with flowers of Jasminum sambac.
Host plant volatiles synergize responses of sex pheromone-specific olfactory receptor neurons in male Helicoverpa zea.
Identification of odoriferous compounds from adults of a swallowtail butterfly, Papilio machaon (Lepidoptera: Papilionidae).
Use of GC-olfactometry to identify the hop aromatic compounds in beer.
Plant odor analysis of apple: antennal response of codling moth females to apple volatiles during phenological development.
Comparison of cultivars of ornamental crop Gerbera jamesonii on production of spider mite-induced volatiles, and their attractiveness to the predator Phytoseiulus persimilis.
Olfactory event-related potentials in patients with brain tumors.
Exogenous methyl jasmonate induces volatile emissions in cotton plants.
Characterization of the odor-active volatiles in citrus Hyuganatsu (Citrus tamurana Hort. ex Tanaka).
Electrophysiological studies of olfaction in the whip spider Phrynus parvulus (Arachnida, Amblypygi).
Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety spalter select) based on GC-olfactometry and odor dilution techniques.
Response characteristics of an identified, sexually dimorphic olfactory glomerulus.
Odor distinctiveness between enantiomers of linalool: difference in perception and responses elicited by sensory test and forehead surface potential wave measurement.
Similarities in the aroma chemistry of GewÃ¼rztraminer variety wines and lychee (Litchi chinesis sonn.) fruit.
Is odor processing related to oral breathing?
Sensory properties of selected terpenes. Thresholds for odor, nasal pungency, nasal localization, and eye irritation.
Attentional modulation of central odor processing.
Trigeminal and olfactory chemosensory impact of selected terpenes.
Central processing of odor concentration is a temporal phenomenon as revealed by chemosensory event-related potentials (CSERP).
Electroantennographic and coupled gas chromatographic-electroantennographic responses of the mediterranean fruit fly,Ceratitis capitata, to male-produced volatiles and mango odor.
Neutral compounds from male castoreum of North American beaver,Castor canadensis.
Discrimination of oilseed rape volatiles by honey bee: Novel combined gas chromatographic-electrophysiological behavioral assay.
Effects of host plant,Gossypium hirsutum L., on sexual attraction of cabbage looper moths,Trichoplusia ni (HÃ¼bner) (Lepidoptera: Noctuidae).
Identification of male cabbage looper sex pheromone attractive to females.
Isolation and identification of allelochemicals that attract the larval parasitoid,Cotesia marginiventris (Cresson), to the microhabitat of one of its hosts.
Sexual role reversal in mate-finding strategies of the cabbage looper moth.
Defensive odor emission from larvae of two sawfly species,Pristiphora erichsonii andP. wesmaeli.
Identification of host plant attractants for the carrot fly,Psila rosae.
Molecular mechanisms of odor-sensing. II. Studies of fractions from olfactory tissue scrapings capable of sensitizing artificial lipid membranes to action of odorants.

Other Information

(IUPAC):	Atomic Weights of the Elements 2011 (pdf)
Videos:	The Periodic Table of Videos
tgsc:	Atomic Weights use for this web site
(IUPAC):	Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):	View
CHEBI:	View
CHEMBL:	View
KEGG (GenomeNet):	C03985
HMDB (The Human Metabolome Database):	HMDB36100
FooDB:	FDB014940
YMDB (Yeast Metabolome Database):	YMDB01371
Export Tariff Code:	2905.22.5050
Typical G.C.
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View
Wikipedia:	View
Formulations/Preparations: •grade: ex bois de rose oil; synthetic; fcc •b10: essential oil of coriander containing 72.9% of natural linalool. additional constituents were identified as 3.9% alpha-pinene, 0.6% camphene, 0.9% myrcene, 4.0% p-cymene, 2.7% limonene, 3.6% gamma-terpinene, 4.6% camphor, 0.8% alpha-terpineol and 1.2% geranyl acetate. the total of ingredients identified by gas chromatography is 95.5% (area-%) . •holiday pet spray: active ingredients 0.500% piperonyl butoxide, 10.000% propylene glycol, 0.920% cyclohexene, 1-methyl-4-(1-methylethenyl)- & 0.925% linalool. •linalool, technical: active ingredient 92.5% linalool. •hill's holiday flea stop pump spray for dogs & cats: active ingredients 0.500% piperonyl butoxide, 10.000% propylene glycol & 0.925% linalool. •holiday non-aerosol flea spray: active ingredients 0.500% piperonyl butoxide, 0.920% cyclohexene, 1-methyl-4-(1-methylethenyl)- & 0.925% linalool. •holiday concentrated dog & cat shampoo: active ingredient 3.7% linalool. •pest control products demize e.c.: active ingredients 40% piperonyl butoxide & 37% linalool. •flea stop linatoc dip: active ingredients 3.00% n-octyl bicycloheptene dicarboximide, 0.25% prallethrin & 3.00% linalool. •permalool home & carpet spray: active ingredients 1.000% n-octyl bicycloheptene dicarboximide, 0.200% permethrin, mixed cis,trans, 0.075% prallethrin & 1.000% linalool. •permalool plus fogger: active ingredients 0.5% piperonyl butoxide, 0.5% permethrin, mixed cis,trans, 1.0% linalool & 0.1% 2-(1-methyl-2-(4-phenoxyphenoxy)ethoxy)pyridine. •permalool plus home and carpet spray: active ingredients 1.0% n-octyl bicycloheptene dicarboximide, 0.20% permethrin, mixed cis,trans, 1.00% linalool & 0.02% 2-(1-methyl-2-(4-phenoxyphenoxy)ethoxy)pyridine. •permalool plus inverted carpet spray: active ingredients 1.000% n-octyl bicycloheptene dicarboximide, 0.200% permethrin, mixed cis,trans, 1.000% linalool & 0.015% 2-(1-methyl-2-(4-phenoxyphenoxy)ethoxy)pyridine. •linalool mousse: active ingredients 0.50% n-octyl bicycloheptene dicarboximide, 0.10% prallethrin, 1.00% linalool & 0.07% 2-(1-methyl-2-(4-phenoxyphenoxy)ethoxy)pyridine. •linalool plus carpet powder: active ingredients 0.500% piperonyl butoxide, 0.075% pyrethrins, 2.500% linalool & 0.020% 2-(1-methyl-2-(4-phenoxyphenoxy)ethoxy)pyridine. •mosquitol-l: active ingredient 95.54% linalool. •mosquito cognito: active ingredient 95.54% linalool. •conceal candle: active ingredient 3.5% linalool.

Suppliers

Advanced Biotech	Alfa Biotechnology
Allan Chemical	Apple Flavor & Fragrance
Aromatic and Allied Chemicals	Arora Aromatics
Artiste	Associate Allied Chemicals
Augustus Oils	Aurochemicals
Axxence Aromatic	BASF
Beijing Lys Chemicals	Berjé
BOC Sciences	Bontoux
Charabot	Charkit Chemical
Citrus and Allied Essences	CJ Latta & Associates
Cvista	De Monchy Aromatics
ECSA Chemicals	Elan Inc.
Ernesto Ventós	Excellentia International
ExtraSynthese	Fine Fragrances Pvt Ltd
Fleurchem	Florida Chemical
Foreverest Resources	Frey + Lau
Frutarom	Gem Aromatics
Glentham Life Sciences	Global Essence
IFF	Indenta Group
Indukern F&F	Jiangyin Healthway
John Kellys (London)	K.L. Koh Enterprise
Lluch Essence	M&U International
Mentha & Allied Products	Moellhausen
Nagar Haveli Perfumes & Aromatics	Naturamole
O'Laughlin Industries	OQEMA
PCW France	Pearlchem Corporation
Pell Wall Perfumes	Penta International
PerfumersWorld	Perfumery Laboratory
Phoenix Aromas & Essential Oils	Prinova
Prodasynth	Quimdis
R C Treatt & Co Ltd	Reincke & Fichtner
Robertet	Sigma-Aldrich
Silverline Chemicals	Som Extracts
SRS Aromatics	Symrise
Synerzine	Taytonn ASCC
TCI AMERICA	The Good Scents Company
The John D. Walsh Company	The Lermond Company
The Perfumers Apprentice	Ungerer & Company
United International	Vigon International
Zanos	Advanced Biotech. Inc.
Augustus Oils Ltd	Axxence Aromatic GmbH
Beijing Lys Chemicals Co, LTD.	Berje Inc.
Bontoux SAS	Charkit Chemical Corporation
CJ Latta & Associates, LLC	Fleurchem, Inc.
Foreverest Resources Ltd.	Glentham Life Sciences Ltd
Global Essence Inc.	FRUTAROM USA INC,
Indukern, S.A. F&F Ingredients Division	Jiangyin Healthway International Trade Co., Ltd
Lluch Essence S.L.	M&U International LLC
Moellhausen S.P.A.	O'Laughlin Industries Inc.
Penta International Corporation	PerfumersWorld Ltd.
Robertet, Inc.	SRS Aromatics Ltd
Symrise AG	Synerzine, Inc.
Taytonn ASCC Pte Ltd	The John D. Walsh Company, Inc
R C Treatt and Co Ltd	Qingdao Free Trade Zone United International Co Ltd
Ernesto Ventós S.A.	Zanos Ltd.

PhysChem Properties

Material listed in food chemical codex	Yes
Molecular weight	154.2526550293
Specific gravity	@ 25 °C
Pounds per Gallon	7.139 to 7.214
Refractive Index	1.4598 to 1.4605 @ 20 °C
Boiling Point	194 to 197°C @ 760 mm Hg
Boiling Point	117 to 118°C @ 50 mm Hg
Acid Value	1 max KOH/g
Vapor Pressure	0.016 mmHg @ 25 °C
Vapor Density	5.3
Flash Point TCC Value	78.33 °C TCC
logP (o/w)	2.97
Shelf life	24 months (or longer if stored properly.)
Storage notes	Store in cool, dry place in tightly sealed containers, protected from heat and light. store under nitrogen.
Solubility
fixed oils	Yes
paraffin oil	Yes
propylene glycol	Yes
water 1590 mg/L @ 25 °C (exp)	Yes
glycerin	No
Stability
bath foam	Unspecified
hair spray	Unspecified
non-discoloring in most media	Unspecified
shampoo	Unspecified
soap	Unspecified

Organoleptic Properties

Odor Type: Floral
citrus, floral, sweet, bois de rose, woody, green, blueberry, orange, terpenic, waxy, rose
Odor strength	medium
Substantivity	12 hour(s) at 100.00 %
Luebke, William tgsc, (1983)	At 100.00 %. citrus floral sweet bois de rose woody green blueberry
Mosciano, Gerard P&F 21, No. 1, 33, (1996)	Citrus, orange, floral, terpy, waxy and rose
Flavor Type: Citrus
citrus, orange, lemon, floral, waxy, aldehydic, woody
Mosciano, Gerard P&F 21, No. 1, 33, (1996)	At 10.00 ppm. Citrus, orange, lemon, floral, waxy, aldehydic and woody
General comment	Floral, Fruity, Lavender, Sweet, Citrus, Coriander Seeds

Occurrences

Potential Uses

Applications	flavor and fragrance agents
Odor purposes	Abronia, Acacia, Agrumen aldehyde, Aldehydic, Allspice, Almond, Almond blossom, Alpine bouquet, Amber, Angel essence, Animal, Apple, Apple blossom, Crabapple, Apple green apple, Apple red apple, Apricot, Ash mountain ash, Ash mountain ash berry, Ash mountain ash blossom, Autumn, Avocado, Balsam, Banana, Bark, Basil oil replacer, Bayberry, Bergamot, Blackberry, Blue grass, Blue mist, Blueberry, Bois de rose, Boronia, Bouquet, Boxwood, Boxwood blossom, Boysenberry, Bramble arctic bramble blackberry, Butter, Butterscotch, Cajeput, Calamus oil replacer, Caraway seed, Cardamom oil replacer, Carnation, Carrot seed, Cassia blossom, Cedar, Cedrat, Celery, Chamomile, Champaca, Cherry, Cherry black cherry, Cherry blossom, Chrysanthemum, Chypre, Cilantro, Cinnamon, Citronella, Citrus, Clary sage oil replacer, Clematis, Clean linen, Clove blossom, Clover, Cognac, Cologne, Colonia, Copaiba balsam, Coriander, Cortex, Country meadow, Crabapple blossom, Cranberry, Croton eluteria bark, Cubeb, Cucumber, Currant black currant, Currant bud absolute replacer, Currant red currant, Cyclamen, Cypress oil replacer, Daffodil, Date, Deertongue absolute replacer, Dillenia, Eglantine, Elder berry, Elder flower, Eucalyptus oil replacer, Evergreen, Fagonia, Fern, Fetes, Fig, Fir balsam, Fir needle oil replacer, Floral, Flouve, Foliage, Frangipani plumeria, Frankincense, Freesia, Galangal root, Galbanum, Gardenia, Genet, Geranium, Ginger, Ginger white ginger, Gooseberry, Grape, Grape concord grape, Grapefruit, Green, Green grass, Greenhouse, Guava, Hawthorn, Hay new mown hay, Heather, Herbal, Hibiscus, Ho leaf, Hollyberry, Honeysuckle, Hop, Huckleberry, Hyacinth, Hydrangea, Hyssop, Iris blossom, Ivy, Jasmin, Jonquil, Juniper, Juniper berry, Kewda, Kiwi, Kiwi blossom, Kumquat, Lavandin, Lavender, Lavender spike lavender, Leather, Lemon, Lemongrass, Licorice, Lilac, Lily, Lily of the valley, Lime, Linaloe wood, Linden flower, Litsea cubeba, Loganberry, Lotus, Lychee, Mace, Magnolia, Mandarin, Mango, Mango flower, Maple, Marigold, Marjoram, Melon, Mimosa, Mint, Mock orange, Mulberry, Narcissus, Neroli, Nutmeg, Oakwood, Ocean sea, Orange, Orange bitter orange peel, Orange blossom, Orchid, Oregano, Orris, Osmanthus, Palmarosa oil replacer, Pansy, Papaya, Parsley leaf, Passion blossom, Passion fruit, Peach, Peach blossom, Pear, Pear blossom, Pennyroyal, Peony, Pepper black pepper, Pepper tree berry, Peppermint, Petitgrain, Petitgrain bergamot petitgrain, Petitgrain lemon petitgrain, Petitgrain lime petitgrain, Petitgrain mandarin oil replacer, Petitgrain orange petitgrain, Petitgrain tangerine petitgrain, Petunia, Pine, Pine forest, Pineapple, Plum, Plum blossom, Plum mirabelle plum, Plum blossom, Pomegranate, Popcorn, Poppy, Poppy red poppy, Powder, Privet, Privet blossom, Quince, Rain, Raspberry, Raspberry black raspberry, Redwood, Reseda, Rhubarb, Rose, Rose d'orient, Rose red rose, Rose tea rose, Rose white rose, Rosemary, Sage, Sandalwood, Sassafras, Scented stock, Sherry, Snake root, Spearmint, Spice, Spruce, Stephanotis, Stephanotis, Strawberry, Sweet pea, Tangerine, Tea green tea, Thyme oil white replacer, Tobacco, Toffee, Tomato leaf, Tuberose, Tulip, Valerian, Verbena, Violet, Violet leaf, Wallflower, Wine, Wintergreen, Wisteria, Woodruff, Woody, Wormwood oil replacer, Yerba mate, Yew, Ylang ylang, Zibeline
Flavoring purposes	Artichoke, Asparagus, Beer, Brandy, Bread, Cajeput, Caramel, Caraway seed, Carrot, Carrot seed, Cherry maraschino cherry, Cherry wild cherry, Chervil, Chocolate cacao, Cilantro, Cloudberry bakeapple, Copaiba balsam, Coriander, Croton eluteria bark, Cubeb, Curacao, Currant bud absolute replacer, Dairy, Fruit tropical fruit, Galangal root, Grape white grape, Hyssop, Jackfruit, Lavender spike lavender, Linaloe wood, Litsea cubeba, Marigold, Marjoram, Necterine, Nut, Orange bitter orange peel, Parsley leaf, Pear bartlett pear, Pear emperor pear, Pear prickly pear, Pennyroyal, Pepper black pepper, Pepper tree berry, Petitgrain bergamot petitgrain, Petitgrain lemon petitgrain, Petitgrain lime petitgrain, Petitgrain mandarin oil replacer, Petitgrain tangerine petitgrain, Plum greengage plum, Raspberry red raspberry, Rum butter, Snake root, Tea, Tea black tea, Tea herbal tea, Tea lemon tea, Tomato, Tropical, Valerian, Yerba mate
Other purposes	A suma, Aimant, Arpege, Bellodgia, Blossom tropical blossom, Chanel #5, Cinq fleurs forvil, Jicky, Joy, Liverwort, Lux beauty shower soap, My sin, Nemesia, Presence, Raspberry green raspberry, Rose wild rose, Scandal, Shalimar, Shiu, Strawberry leaf, Tea china, Tide, Vol de nuit, Watercress nasturtium
Cosmetic purposes	Denaturants, Perfuming agents

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/38 - Irritating to skin and eyes. R 43 - May cause sensitisation by skin contact. S 02 - Keep out of the reach of children. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36 - Wear suitable protective clothing.

Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
Flammable liquids (Category 4), H227 Skin irritation (Category 2), H315 Eye irritation (Category 2A), H319 Specific target organ toxicity - single exposure (Category 3), Respiratory system, H335
GHS Label elements, including precautionary statements

Pictogram

Signal word	Warning
Hazard statement(s)
H227 - Combustible liquid H315 - Causes skin irritation H319 - Causes serious eye irritation H335 - May cause respiratory irritation
Precautionary statement(s)
P210 - Keep away from heat/sparks/open flames/hot surfaces. — No smoking. P261 - Avoid breathing dust/fume/gas/mist/vapours/spray. P264 - Wash skin thouroughly after handling. P271 - Use only outdoors or in a well-ventilated area. P280 - Wear protective gloves/protective clothing/eye protection/face protection. P302 + P352 - IF ON SKIN: wash with plenty of soap and water. P304 + P340 - IF INHALED: Remove victim to fresh air and Keep at rest in a position comfortable for breathing. P305 + P351 + P338 - IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing. P312 - Call a POISON CENTER or doctor/physician if you feel unwell. P321 - Specific treatment (see supplemental first aid instructions on this label). P332 + P313 - IF SKIN irritation occurs: Get medical advice/attention. P337 + P313 - IF eye irritation persists: Get medical advice/attention. P362 - Take off contaminated clothing and wash before reuse. P370 + P378 - In case of fire: Use … for extinction. P403 + P233 - Store in a well-ventilated place. Keep container tightly closed. P403 + P235 - Store in a well-ventilated place. Keep cool. P405 - Store locked up. P501 - Dispose of contents/ container to an approved waste disposal plant.
Oral/Parenteral Toxicity:
gavage-rat LD50 [sex: M,F] 2790 mg/kg (Jenner et al., 1964) oral-mouse LD50 [sex: M,F] 2200 mg/kg (Rhône-Poulenc, Inc., 1992a) oral-mouse LD50 [sex: M,F] 3918 mg/kg (Hoffman-LaRoche, Inc., 1967b) oral-mouse LD50 [sex: M,F] 1700 mg/kg (Rhône-Poulenc, Inc., 1992a) intramuscular-mouse LD50 8000 mg/kg Journal of Scientific and Industrial Research, Section C: Biological Sciences. Vol. 21, Pg. 342, 1962. intraperitoneal-mouse LD50 340 mg/kg BEHAVIORAL: ATAXIA BEHAVIORAL: CHANGES IN MOTOR ACTIVITY (SPECIFIC ASSAY) BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) Izvestiya na Instituta po Fiziologiya, Bulgarska Akademiya na Naukite. Vol. 15, Pg. 149, 1973. oral-mouse LD50 3000 mg/kg BEHAVIORAL: ATAXIA LUNGS, THORAX, OR RESPIRATION: DYSPNEA BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) National Technical Information Service. Vol. OTS0543729 intraperitoneal-rat LD50 307 mg/kg BEHAVIORAL: CHANGES IN MOTOR ACTIVITY (SPECIFIC ASSAY) BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) BEHAVIORAL: ATAXIA Izvestiya na Instituta po Fiziologiya, Bulgarska Akademiya na Naukite. Vol. 15, Pg. 149, 1973. oral-rat LD50 2790 mg/kg BEHAVIORAL: ATAXIA Food and Cosmetics Toxicology. Vol. 2, Pg. 327, 1964.
Dermal Toxicity:
skin-rabbit LD50 5610 mg/kg Food and Cosmetics Toxicology. Vol. 13, Pg. 827, 1975. skin-rat LD50 5610 mg/kg "Prehled Prumyslove Toxikologie; Organicke Latky," Marhold, J., Prague, Czechoslovakia, Avicenum, 1986Vol. -, Pg. 202, 1986. subcutaneous-mouse LD50 1470 mg/kg PERIPHERAL NERVE AND SENSATION: SPASTIC PARALYSIS WITH OR WITHOUT SENSORY CHANGE Sapporo Igaku Zasshi. Sapporo Medical Journal. Vol. 3, Pg. 73, 1952.
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
IFRA Critical Effect:
Sensitization
IFRA Other Specification:
IFRA fragrance material specification:
	Linalool and natural products known to be rich in linalool, such as bois de rose, coriander or ho wood oil, should only be used when the level of peroxides is kept to the lowest practical level. It is recommended to add antioxidants at the time of production of the raw material. The addition of 0.1% BHT or alpha-tocopherol for example has shown great efficiency. The maximum peroxide level for products in use should be 20 mmol/l.
maximum skin levels for fine fragrances:
	4.3000 % and are based on the assumption that the fragrance mixture is used at 20% in a consumer product (IFRA Use Level Survey).(IFRA, 2002)
Recommendation for linalool usage levels up to:
	12.0000 % in the fragrance concentrate.
use level in formulae for use in cosmetics:
	12.4000 %
Dermal Systemic Exposure in Cosmetic Products:
	6.3236 mg/kg/day (IFRA, 2002)

Maximised Survey-derived Daily Intakes (MSDI-EU):		2200.00 (μg/capita/day)
Structure Class:		I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3. Update in publication number(s): 29
Click here to view publication 3
		average usual ppm	average maximum ppm
baked goods:		12.00000	18.00000
beverages(nonalcoholic):		4.00000	7.00000
beverages(alcoholic):		10.00000	50.00000
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		41.00000	200.00000
condiments / relishes:		5.00000	40.00000
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		6.00000	10.00000
fruit ices:		-	-
gelatins / puddings:		7.00000	10.00000
granulated sugar:		-	-
gravies:		-	-
hard candy:		3.00000	400.00000
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		19.00000	46.00000
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		-	-
snack foods:		-	-
soft candy:		6.00000	10.00000
soups:		-	-
sugar substitutes:		-	-
sweet sauces:		-	-

Safety references

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 18 (FGE.18): Aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters from chemical group 6
View page or View pdf

Flavouring Group Evaluation 18, Revision 1 (FGE. 18 Rev1)[1] : Aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters from chemical groups 6 and 8
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 90 (FGE.90): Consideration of Aliphatic, acyclic and alicyclic terpenoid tertiary alcohols and structurally related substances evaluated by JECFA (68th meeting)FGE.18Rev1 (2009)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 18, Revision 2 (FGE.18Rev2): Aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters from chemical groups 6 and 8.
View page or View pdf

Safety of 31 flavouring compounds belonging to different chemical groups when used as feed additives for all animal species
View page or View pdf

EPI System: View

NIOSH International Chemical Safety Cards:search

Chemical Carcinogenesis Research Information System:Search

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA Substance Registry Services (TSCA):78-70-6

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :6549

National Institute of Allergy and Infectious Diseases:Data