linalool oxide

Full Material List

2-(5-methyl-5-vinyltetrahydro-2-furanyl)-2-propanol

Identifiers

CAS (Single)	1365-19-1
FEMA	3746
EINECS	215-723-9
Synonyms	linalool 3,7-oxide linalool dihydroepoxide linalool oxide cis- and trans- linalool oxide linalool oxide (5-ring) linalool oxide natural linalool, epoxydihydro- linalool, oxide (Z,E)-2- methyl-2-vinyl-5-(2-hydroxy-2-propyl) tetrahydrofuran cis,trans-2- methyl-2-vinyl-5-(2-hydroxy-2-propyl) tetrahydrofuran 2-(5- methyl-5-vinyltetrahydro-2-furanyl)-2-propanol a- methyl-a-[4-methyl-3-pentenyl]oxiranemethanol 2- oxiranemethanol, a-methyl-a-(4-methyl-3-penten-1-yl)- (Z,E)-2- vinyl-2-methyl-5-(1-hydroxy-1-methyl ethyl) tetrahydrofuran cis,trans-2- vinyl-2-methyl-5-(1-hydroxy-1-methyl ethyl) tetrahydrofuran (Z,E)-2- vinyl-2-methyl-5-(1-hydroxy-1-methylethyl)tetrahydrofuran cis,trans-2- vinyl-2-methyl-5-(1-hydroxy-1-methylethyl)tetrahydrofuran
JECFA Food Flavoring	1454
JECFA Food Additive	N/A
DG SANTE Food Flavourings	13.140 linalool oxide (5-ring)
DG SANTE Food Contact Materials	N/A
FDA UNII	4UJJ55KMCS
CoE Number	11876
XlogP3-AA	N/A
Molecular Weight	170.25186
Molecular Formula	C10 H18 O2

Properties

Food Chemicals Codex Listed	No
Appearance	colorless clear liquid (est)
Assay	95.00 to 100.00 sum of isomers
Specific Gravity	0.93200 to 0.94200 @ 25.00 °C.
Lbs/Gal (est)	7.755 to 7.838
Refractive Index	1.45100 to 1.45600 @ 20.00 Â°C.
Melting Point	N/A
Boiling Point	188.00 Â°C. @ 760.00 mm Hg
Flash Point	145.00 Â°F. TCC ( 62.78 Â°C. )
Acid Value	N/A
Vapor Pressure	0.002000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	1.375 (est)
Soluble In	alcohol water, 1669 mg/L @ 25 °C (est) water detergent soap
Occurrence	apple fruit apple juice 8 ppm apricot fruit arctic bramble fruit artemisia santolina schrenk oil iran @ 0.10% artichoke cooked artichoke bacuri beer 432 ppm blackberry fruit brandy cherry brandy brandy grape brandy brandy pear brandy brandy plum brandy cascarilla bark oil @ 0.09% castoreum cloudberry fruit cocoa coffee coriander seed currant fruit davana oil @ 0.5% eucalyptus globulus oil pakistan @ 1.90% gin grape grapefruit oil c.p. italy @ 0.66% grapefruit oil c.p. russia @ 0.02% grapefruit oil c.p. russia @ 0.02% grapefruit oil c.p. russia @ 0.02% grapefruit oil c.p. russia @ 0.04% honey hop hypericum dogonbadanicum assadi oil iran @ trace% jasmin absolute china @ 0.17% licorice lychee fruit mango canned mango matsutake melissa oil slovak republic @ 0.24% myrtle oil @ 0.11% myrtle oil @ 0.16% nepeta denudata benth. oil iran @ 0.60% nepeta denudata benth. oil iran @ 0.70% orange juice 37 ppm papaya fruit passion fruit patchouli oil china @ trace% pineapple fruit raspberry red raspberry fruit rice cooked rice strawberry wild strawberry fruit 42 ppm tamarind tea thyme tomato wine wormwood oil italy @ 0.1%

Organoleptic

Organoleptic Notes	1. Odor Type: floral Odor Strength:medium Substantivity:12 hour(s) at 100.00 % floral herbal earthy green Odor Description:at 100.00 %. floral herbal earthy greenLuebke, William tgsc, (2003) Odor sample from: Penta International Corporation woody floral cooling terpenic green Odor Description:Woody, floral, cooling, terpy and slightly greenMosciano, Gerard P&F 22, No. 3, 47, (1997)
Odor	floral floral, herbal, earthy, green, woody, cooling, terpenic
Flavor	green green, floral, fatty, woody, fermented, herbal, fruity, berry,

AInsights BETA

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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Suppliers

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