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sabinene hydrate

General Material Information

Preferred name	sabinene hydrate
Trivial Name	Sabinene hydrate
Short Description	4-thujanol
Formula	C10 H18 O
CAS Number	546-79-2
FEMA Number	3239
Flavis Number	2.085
ECHA Number	208-911-7
FDA UNII	Search
Nikkaji Number	J52.222H
MDL	MFCD00792513
COE Number	10309
xLogP3-AA	2.10 (est)
NMR Predictor	External link
JECFA Food Flavoring	441 4-thujanol
FDA Patent	No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm	546-79-2 ; 4-THUJANOL
Synonyms	bicyclo 3.1.0 hexan-2-ol, 2-methyl-5-(1-methylethyl)- bicyclo(3.1.0)hexan-2-ol, 2-methyl-5-(1-methylethyl)- bicyclo[3.1.0]hexan-2-ol, 2-methyl-5-(1-methylethyl)- 4-methyl-1-propan-2-ylbicyclo[3.1.0]hexan-4-ol 2-methyl-5-(1-methyl ethyl) bicyclo(3.1.0)hexan-2-ol (1a,2a,5a)-2-methyl-5-(1-methylethyl)bicyclo(3.1.0)hexan-2-ol 2-methyl-5-(1-methylethyl)bicyclo(3.1.0)hexan-2-ol 2-methyl-5-(1-methylethyl)bicyclo[3.1.0]hexan-2-ol 2-methyl-5-(propan-2-yl)bicyclo[3.1.0]hexan-2-ol (1R,2S,5S*)-5-iso propyl-2-methylbicyclo[3.1.0]hexan-2-ol 5-iso propyl-2-methylbicyclo[3.1.0]hexan-2-ol sabina hydrate cis- sabinenehydrate thujan-4-ol trans- thujan-4-ol 4-thujanol 4-methyl-1-propan-2-ylbicyclo[3.1.0]hexan-4-ol 4-Thujanol 2-Methyl-5-(1-methylethyl)bicyclo[3.1.0]hexan-2-ol 5-Isopropyl-2-methylbicyclo[3.1.0]hexan-2-ol 2-Methyl-5-(propan-2-yl)bicyclo[3.1.0]hexan-2-ol

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

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Literature & References

	4-methyl-1-propan-2-ylbicyclo[3.1.0]hexan-4-ol
NIST Chemistry WebBook:	Search Inchi
Canada Domestic Sub. List:	546-79-2
Pubchem (cid):	62367
Pubchem (sid):	135020318
Pherobase:	View

Publications by PubMed
Fumigant toxicity and acetylcholinesterase inhibitory activity of 4 Asteraceae plant essential oils and their constituents against Japanese termite (Reticulitermes speratus Kolbe).
Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds.
Stereochemical mechanism of two sabinene hydrate synthases forming antipodal monoterpenes in thyme (Thymus vulgaris).
Chemical diversity of wild growing Origanum majorana in Cyprus.
Analysis of the essential oil of large cardamom (Amomum subulatum Roxb.) growing in different agro-climatic zones of Himachal Pradesh, India.
Distillation time alters essential oil yield, composition, and antioxidant activity of male Juniperus scopulorum trees.
Chemical composition, olfactory analysis and antibacterial activity of Thymus vulgaris chemotypes geraniol, 4-thujanol/terpinen-4-ol, thymol and linalool cultivated in southern France.
Chemical composition, antimicrobial, antioxidant and cytotoxic activity of the essential oil from the leaves of Acanthopanax leucorrhizus (Oliv.) Harms.
Culture conditions and salt effects on essential oil composition of sweet marjoram (Origanum majorana) from Tunisia.
Variation of chemical composition of essential oils in wild populations of Thymus algeriensis Boiss. et Reut., a North African endemic species.
In vitro evaluation of the protective effects of 4-thujanol against mitomycin-C and cyclophosphamide-induced genotoxic damage in human peripheral lymphocytes.
Oil constituents of Artemisia nilagirica var. septentrionalis growing at different altitudes.
Free radical scavenging and antiacetylcholinesterase activities of Origanum majorana L. essential oil.
Solvent-free microwave extraction and hydrodistillation of essential oils from endemic Origanum husnucanbaseri H. Duman, Aytac & A. Duran: comparison of antibacterial activity and contents.
The essential oils of the Greek endemic Satureja horvatii ssp. macrophylla in relation to bioclimate.
Volatile oil composition and antiproliferative activity of Laurus nobilis, Origanum syriacum, Origanum vulgare, and Salvia triloba against human breast adenocarcinoma cells.
A biochemical interpretation of terpene chemotypes in Melaleuca alternifolia.
Supercritical fluid extraction of oregano (Origanum vulgare) essentials oils: anti-inflammatory properties based on cytokine response on THP-1 macrophages.
Systemic induction of monoterpene biosynthesis in Origanumxmajoricum by soil bacteria.
Seasonal variation in the essential oil composition of Origanum majorana L. cultivated in Egypt.
Total phenolic content, radical scavenging properties, and essential oil composition of Origanum species from different populations.
Analysis of essential oils of Artemisia absinthium L. from Lithuania by CC, GC(RI), GC-MS and 13C NMR.
Essential oil composition of Laurus nobilis L. of different growth stages growing in Iran.
Antibacterial activity and chemical constitutions of essential oils of Thymus persicus and Thymus eriocalyx from west of Iran.
Effects of cis-beta-ocimene, cis-sabinene hydrate, and monoterpene and sesquiterpene mixtures on alfalfa pellet intake by lambs.
Chemical composition of the volatile extract and antioxidant activities of the volatile and nonvolatile extracts of Egyptian corn silk (Zea mays L.).
Toxicity of Myristica fagrans seed compounds against Blattella germanica (Dictyoptera: Blattellidae).
Evaluation of characteristic aroma compounds of Citrus natsudaidai Hayata (Natsudaidai) cold-pressed peel oil.
Isolation of Seseli bocconi Guss., subsp. praecox Gamisans (Apiaceae) volatile oil by supercritical carbon dioxide extraction.
Supercritical carbon dioxide extraction of compounds with antimicrobial activity from Origanum vulgare L.: determination of optimal extraction parameters.
Isolation and partial characterisation of a putative monoterpene synthase from Melaleuca alternifolia.
Chemical composition and extraction yield of the extract of Origanum vulgare obtained from sub- and supercritical CO2.
Changes of the volatile profile and artifact formation in Daidai (Citrus aurantium) cold-pressed peel oil on storage.
The effects of temperature and pressure on the characteristics of the extracts from high-pressure CO(2) extraction of Majorana hortensis Moench.
Monoterpenoid accumulation in Melaleuca alternifolia seedlings.
Allylic lithium oxyanionic directed and facilitated simmons-smith cyclopropanation: stereoselective synthesis of (+/-)-cis-sabinene hydrate and a novel ring expansion.
Ratios of cis- and trans-Sabinene Hydrate in Origanum majorana L. and Origanum microphyllum (Bentham) Vogel.
Chemotaxonomic study on Thymus villosus from Portugal.
A convenient synthesis of trans-sabinene hydrate from (-)-3-thujol via a highly selective ene reaction of singlet oxygen.
Oviposition stimulants for the black swallowtail butterfly: Identification of electrophysiologically active compounds in carrot volatiles.
Monoterpene biosynthesis: mechanism and stereochemistry of the enzymatic cyclization of geranyl pyrophosphate to (+)-cis- and (+)-trans-sabinene hydrate.
Monoterpene biosynthesis: demonstration of a geranyl pyrophosphate:sabinene hydrate cyclase in soluble enzyme preparations from sweet marjoram (Majorana hortensis).

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
HMDB (The Human Metabolome Database):	Search
FooDB:	FDB014958
Typical G.C.
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View
Wikipedia:	View

Suppliers

Aurochemicals	BOC Sciences
Penta International	Sigma-Aldrich
Synerzine	Penta International Corporation
Synerzine, Inc.

PhysChem Properties

Material listed in food chemical codex	No
Molecular weight	154.2526550293
Melting Point	58 to 62°C @ 760 mm Hg
Boiling Point	200 to 201°C @ 760 mm Hg
Vapor Pressure	0.075 mmHg @ 25 °C
Flash Point TCC Value	80 °C TCC
logP (o/w)	2.351 est
Solubility
alcohol	Yes
water, 440.5 mg/L @ 25 °C (est)	Yes
water	No

Organoleptic Properties

Odor Type: Herbal
minty, eucalyptus, green, terpenic, cooling, spicy
General comment	At 1.00 % in dipropylene glycol. minty eucalyptus green terpene
Mosciano, Gerard P&F 22, No. 3, 47, (1997)	Cooling, minty, eucalyptol, green and terpy with a spicy nuance
Flavor Type: Cooling
cooling, minty, camphoreous, woody, green, oily
Mosciano, Gerard P&F 22, No. 3, 47, (1997)	At 10.00 ppm. Cool, minty, camphoreous, woody, green and oily

Occurrences

Potential Uses

Applications	flavor and fragrance agents
Odor purposes	Eucalyptus oil replacer, Lilac, Mandarin, Peppermint, Spearmint
Cosmetic purposes	Perfuming agents

Safety Information

Safety information

European information :
Most important hazard(s):
None - None found.
S 02 - Keep out of the reach of children. S 24/25 - Avoid contact with skin and eyes.

Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements

Pictogram

Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
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
maximum skin levels for fine fragrances:
	0.0200 % and are based on the assumption that the fragrance mixture is used at 20% in a consumer product (IFRA Use Level Survey).
Recommendation for sabinene hydrate usage levels up to:
	0.5000 % in the fragrance concentrate.
use level in formulae for use in cosmetics:
	0.0200 %
Dermal Systemic Exposure in Cosmetic Products:
	0.0005 mg/kg/day

Maximised Survey-derived Daily Intakes (MSDI-EU):		0.91 (μg/capita/day)
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: 4
Click here to view publication 4
		average usual ppm	average maximum ppm
baked goods:		-	-
beverages(nonalcoholic):		-	10.00000
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		-	-
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	10.00000
fruit ices:		-	10.00000
gelatins / puddings:		-	10.00000
granulated sugar:		-	-
gravies:		-	-
hard candy:		-	10.00000
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		-	-
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		-	-
snack foods:		-	-
soft candy:		-	-
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

EPI System: View

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA Substance Registry Services (TSCA):546-79-2

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :62367

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:3

4-methyl-1-propan-2-ylbicyclo[3.1.0]hexan-4-ol

Chemidplus:0000546792