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    General Material Information
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pinocarveol

Chemical Structure

General Material Information

Preferred name pinocarveol
Trivial Name 10-Pinen-3-ol
Short Description 2(10)-pinen-3-ol
Formula C10 H16 O
CAS Number 5947-36-4
FEMA Number 3587
Flavis Number 2.1
ECHA Number 227-705-8
FDA UNII 0WG2C7KI43
Nikkaji Number J21.517A
COE Number 10303
xLogP3-AA 1.80 (est)
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 1403 2(10)-pinen-3-ol
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 5947-36-4 ; PINOCARVEOL
Synonyms
  • bicyclo[3.1.1]heptan-3-ol, 6,6-dimethyl-2-methylene-
  • 6,6-dimethyl-2-methylene bicyclo(3.1.1)heptan-3-ol
  • 6,6-dimethyl-2-methylene-bicyclo[3.1.1]heptan-3-ol
  • (1a,3a,5a)-6,6-dimethyl-2-methylenebicyclo(3.1.1)heptan-3-ol
  • (1R-(1a,3a,5a))-6,6-dimethyl-2-methylenebicyclo(3.1.1)heptan-3-ol
  • 6,6-dimethyl-2-methylenebicyclo(3.1.1)heptan-3-ol
  • [1R-(1a,3a,5a)]-6,6-dimethyl-2-methylenebicyclo[3.1.1]heptan-3-ol
  • [1R-(1a,3β,5a)]-6,6-dimethyl-2-methylenebicyclo[3.1.1]heptan-3-ol
  • 6,6-dimethyl-2-methylenebicyclo[3.1.1]heptan-3-ol
  • 6,6-dimethyl-2-methylidenebicyclo[3.1.1]heptan-3-ol
  • 6,6-dimethyl-3-hydroxy-2-methylene bicyclo(3.1.1)heptane
  • 6,6-dimethyl-4-methylidenebicyclo[3.1.1]heptan-3-ol
  • 3-hydroxy-6,6-dimethyl-2-methylene bicyclo(3.1.1)heptane
  • 3-hydroxy-6,6-dimethyl-2-methylene-bicyclo(3.1.1)heptane
  • 3-hydroxy-6,6-dimethyl-2-methylenebicyclo(3.1.1)heptane
  • 10-pinen-3-ol
  • 2(10)- pinen-3-ol
  • beta- pinen-3-ol
  • 6,6-dimethyl-4-methylidenebicyclo[3.1.1]heptan-3-ol
  • 2(10)-Pinen-3-ol
  • 10-Pinen-3-ol
  • 6,6-Dimethyl-2-methylenebicyclo[3.1.1]heptan-3-ol
  • NSC 408847

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

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Literature & References

6,6-dimethyl-4-methylidenebicyclo[3.1.1]heptan-3-ol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:5947-36-4
Pubchem (cid):102667
Pubchem (sid):135060007
Pherobase:View
Publications by PubMed
Chemical composition and antibacterial activities of seven Eucalyptus species essential oils leaves.
Fumigant toxicity and acetylcholinesterase inhibitory activity of 4 Asteraceae plant essential oils and their constituents against Japanese termite (Reticulitermes speratus Kolbe).
Phytotoxic activity and chemical composition of aqueous volatile fractions from Eucalyptus species.
Anti-inflammatory and chondroprotective activity of (+)-α-pinene: structural and enantiomeric selectivity.
Volatile composition and sensory properties of Indian herbal medicine-Pavonia odorata-used in Ayurveda.
GABA(A) receptor modulation by terpenoids from Sideritis extracts.
Essential-oil polymorphism in the 'resurrection plant' Myrothamnus moschatus and associated ethnobotanical knowledge.
Regioselective hydroxylation and glucosylation of alpha- and beta-pinenes with cultured cells of Eucalyptus perriniana.
Correlation between chemical composition and antibacterial activity of essential oils from fifteen Eucalyptus species growing in the Korbous and Jbel Abderrahman arboreta (North East Tunisia).
In vitro biological activities of the essential oil from the 'resurrection plant' Myrothamnus moschatus (Baillon) Niedenzu endemic to Madagascar.
Characterization of essential oil and effects on growth of Verbena gratissima plants treated with homeopathic phosphorus.
Chemical investigation and antimicrobial properties of mastic water and its major constituents.
Chemical composition and herbicidal activity of the essential oil from a Cistus ladanifer L. population from Spain.
Essential oil composition of Eucalyptus procera Dehnh. leaves from central Iran.
Variation in volatile leaf oils of seven eucalyptus species harvested from Zerniza arboreta (Tunisia).
Variation in volatile leaf oils of five Eucalyptus species harvested from Jbel Abderrahman arboreta (Tunisia).
GC/MS analysis and antimicrobial activity of the essential oil of fresh leaves of Eucalytus globulus, and leaves and stems of Smyrnium olusatrum from Constantine (Algeria).
Composition and intraspecific chemical variability of the essential oil from Artemisia herba-alba growing wild in a Tunisian arid zone.
Variation in volatile leaf oils of eleven eucalyptus species harvested from korbous arboreta (Tunisia).
A comparative study on chemical composition and antioxidant activity of ginger (Zingiber officinale) and cumin (Cuminum cyminum).
Variation in volatile leaf oils of twelve eucalyptus species harvested from Hajeb Layoun arboreta (Tunisia).
Evaluating the use of male-produced pheromone components and plant volatiles in two trap designs to monitor Anoplophora glabripennis.
Antimicrobial activity of the essential oil obtained from roots and chemical composition of the volatile constituents from the roots, stems, and leaves of Ballota nigra from Serbia.
Anchoring effects in a wide binding pocket: the molecular basis of regioselectivity in engineered cytochrome P450 monooxygenase from B. megaterium.
Essential oil composition and antioxidant activity of aerial parts of Grindelia robusta from Central Italy.
Characterization of volatile constituents of Haplopappus greenei and studies on the antifungal activity against phytopathogens.
Electrophysiological and behavioral responses of Dendroctonus frontalis (Coleoptera: Curculionidae) to volatiles isolated from conspecifics.
Olfactory receptor neurons in two Heliothine moth species responding selectively to aliphatic green leaf volatiles, aromatic compounds, monoterpenes and sesquiterpenes of plant origin.
Enhancement of attraction and trap catches of the old-house borer, Hylotrupes bajulus (Coleoptera: Cerambycidae), by combination of male sex pheromone and monoterpenes.
Chemical composition and antimicrobial activity of the essential oils from the gum of Turkish pistachio (Pistacia vera L.).
Ovicidal and adulticidal activity of Eucalyptus globulus leaf oil terpenoids against Pediculus humanus capitis (Anoplura: Pediculidae).
Transformation of terpenes using a Picea abies suspension culture.
Transformation of alpha-pinene using Picea abies suspension culture.
Antibacterial and antioxidant activities of Artemisia annua essential oil.
Volatile components of green walnut husks.
Pheromones in white pine cone beetle,Conophthorus coniperda (schwarz) (Coleoptera: Scolytidae).
Volatiles released from individual spruce bark beetle entrance holes Quantitative variations during the first week of attack.
Secondary attraction and field activity of beetle-produced volatiles inDendroctonus terebrans.
Defensive odor emission from larvae of two sawfly species,Pristiphora erichsonii andP. wesmaeli.
Oxygenated monoterpenes produced by yeasts, isolated fromIps typographus (Coleoptera: Scolytidae) and grown in phloem medium.
Semiochemicals produced by western balsam bark beetle,Dryocoetes confusus Swaine (Coleoptera: Scolytidae).

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
Metabolomics Database:Search
UM BBD:Search
KEGG (GenomeNet):C11941
HMDB (The Human Metabolome Database):HMDB35743
FooDB:FDB014473
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 152.23672485352
Specific gravity @ 25 °C
Pounds per Gallon 8.13 to 8.18
Refractive Index 1.445 to 1.451 @ 20 °C
Acid Value 1 max KOH/g
Vapor Pressure 0.028 mmHg @ 25 °C
Flash Point TCC Value 90 °C TCC
logP (o/w) 2.379 est
Solubility
alcohol Yes
water, 958.1 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Herbal
herbal, camphoreous, woody, pine, balsamic, fresh, cooling, minty
General comment At 100.00 %. herbal camphor woody pine balsam
Mosciano, Gerard P&F 20, No. 2, 37, (1995) Camphoreous, woody pine-like with fresh, cooling minty undernotes
Flavor Type: Camphoreous
camphoreous, woody, pine, green, thyme, fir needle
Mosciano, Gerard P&F 20, No. 2, 37, (1995) At 25.00 ppm. Camphoreous, woody pine-like with a green thymol borneol nuance

Occurrences

Potential Uses

Applications
Odor purposes Balsam, Camphor tree bark, Chamomile, Grapefruit, Herbal, Mint, Spearmint, Woody
Flavoring purposes Camphor tree bark
Cosmetic purposes Perfuming agents

Safety Information

Safety information

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:
0.0010 % and are based on the assumption that the fragrance mixture is used at 20% in a consumer product (IFRA Use Level Survey).(IFRA, 2004)
Recommendation for pinocarveol usage levels up to:
5.0000 % in the fragrance concentrate.
use level in formulae for use in cosmetics:
0.0060 %
Dermal Systemic Exposure in Cosmetic Products:
0.0002 mg/kg/day (IFRA, 2004)
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.01 (μg/capita/day)
Threshold of Concern:1800 (μg/person/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: 11
Click here to view publication 11
average usual ppmaverage maximum ppm
baked goods: -1.00000
beverages(nonalcoholic): -1.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -1.00000
fruit ices: --
gelatins / puddings: -1.00000
granulated sugar: --
gravies: --
hard candy: --
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: -1.00000
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):

Scientific Opinion on Flavouring Group Evaluation 211 (FGE.211): Consideration of genotoxicity data on representatives for one alpha,beta-unsaturated ketone and three precursors from chemical subgroup 2.5 of FGE.19 by EFSA
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 87 Revision 1 (FGE.87Rev1): Consideration of bicyclic secondary alcohols, ketones and related esters evaluated by JECFA (63rd meeting) structurally related to bicyclic secondary alcohols, ketones and related esters evaluated by EFSA in FGE.47 (2008)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 87, Revision 2 (FGE.87Rev2): Consideration of bicyclic secondary alcohols, ketones and related esters evaluated by JECFA (63rd meeting) structurally related to bicyclic secondary alcohols, ketones and related esters evaluated by EFSA in FGE.47Rev1 (2008)
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):5947-36-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :102667
National Institute of Allergy and Infectious Diseases:Data
6,6-dimethyl-4-methylidenebicyclo[3.1.1]heptan-3-ol
Chemidplus:0005947364