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W530597

Sabinene

greener alternative

natural, 75%

Synonym(s):

4(10)-thujene, Sabinen, 4-methylidene-1-propan-2-ylbicyclo[3.1.0]hexane

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About This Item

Empirical Formula (Hill Notation):
C10H16
CAS Number:
3387-41-5
Molecular Weight:
136.23
Council of Europe no.:
11018
UNSPSC Code:
12164502
PubChem Substance ID:
329830754
Flavis number:
1.059
EC Number:
222-212-4
NACRES:
NA.21
MDL number:
MFCD00064917
Organoleptic:
woody; citrus; spicy
Grade:
Fragrance grade, Halal, Kosher, natural
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
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Quality Level

300

grade

Fragrance grade, Halal, Kosher, natural

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009

assay

75%

greener alternative product characteristics

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

density

0.842 g/mL at 25 °C

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

greener alternative category

Aligned

organoleptic

woody; citrus; spicy

SMILES string

CC(C)C12CCC(=C)C1C2

InChI

1S/C10H16/c1-7(2)10-5-4-8(3)9(10)6-10/h7,9H,3-6H2,1-2H3

InChI key

NDVASEGYNIMXJL-UHFFFAOYSA-N

General description

We are committed to bringing you greener alternative products, which adhere to one or more of The 12 Principles of Greener Chemistry. This product is Biobased and thus aligns with "Less Hazardous Chemical Syntheses" and "Use of Renewable Feedstocks".

Disclaimer

For R&D or non-EU Food use. Not for retail sale.

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pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Warning

hcodes

H226,H302

Hazard Classifications

Acute Tox. 4 Oral - Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk

WGK 3

flash_point_f

98.6 °F - closed cup

flash_point_c

37 °C - closed cup

Choose from one of the most recent versions:

Certificates of Analysis (COA)

Lot/Batch Number
SHBT1401
SHBR9222
SHBL7705
SHBL3096
MKCJ6214

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Articles

Genetically Modified Microorganisms and Flavor Production

The EU’s definition of natural flavors is under review as GMM use in fermentation raises questions. Learn how regulations and consumer perceptions may shift.

Mohamed A Ibrahim et al.
Molecules (Basel, Switzerland), 25(3) (2020-02-06)
The intent of this study was to utilize distillation timeframes (DT) of nutmeg (Myristica fragrans) essential oil (EO) to generate fractions with differential chemical compositions and bioactivity. Ten fractions were captured at the following distillation timeframes: 0.0-0.5, 0.5-1.0, 1.0-2.5, 2.5-5.0
Godfried Dougnon et al.
Journal of natural medicines, 74(1), 159-169 (2019-08-26)
Lantana camara Linn. (Verbenaceae) is used traditionally for its numerous medicinal properties such as antimalarial, antibacterial, anticancer and anti-inflammatory. In the present study, we investigated the chemical composition of essential oil from the leaves of L. camara (LCEO) occurring in
Carolina I Paris et al.
Journal of chemical ecology, 36(7), 689-698 (2010-06-16)
The emission of volatile organic compounds (VOCs) depends on temperature and light. Other factors such as insect herbivory also may modify VOC emission. In particular, aphid feeding promotes the release of new compounds and changes the composition of plant volatile
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