3,3-Dimethyl-8,9-dinorbornan-2-ol

Bezeichnung:3,3-Dimethyl-8,9-dinorbornan-2-ol

Englisch Name:FENCHOL

CBNumberCB0387969

SummenformelC10H18O

Molgewicht154.25

Synonyma

3,3-Dimethyl-8,9-dinorbornan-2-ol

3,3-Dimethyl-8,9-dinorbornan-2-ol physikalisch-chemischer Eigenschaften

Schmelzpunkt	43-46 °C
Siedepunkt	201-202 °C(lit.)
Dichte	0.8704 (rough estimate)
Brechungsindex	1.4723 (estimate)
FEMA	2480 \| FENCHYL ALCOHOL
Flammpunkt	165 °F
storage temp.	2-8°C
Löslichkeit	Chloroform, Ethanol (Sparingly), Methanol (Slightly)
Aggregatzustand	Solid-Liquid Mixture
pka	15.38±0.60(Predicted)
Farbe	White to Almost white
Geruch (Odor)	at 100.00 %. camphor borneol pine woody dry sweet lemon
Geruchsart	camphoreous
JECFA Number	1397
LogP	2.71
CAS Datenbank	1632-73-1
NIST chemische Informationen	Fenchyl alcohol(1632-73-1)
EPA chemische Informationen	Fenchol (1632-73-1)

Sicherheit

Kennzeichnung gefährlicher	Xi
R-Sätze:	36/37/38
S-Sätze:	22-24/25-26
RIDADR	UN 1325 4.1/PG 2
WGK Germany	3
RTECS-Nr.	DT5080000
HS Code	2906.19.5000

Gefahreninformationscode (GHS)

S-Sätze Betriebsanweisung:
S22:Staub nicht einatmen.
S24/25:Berührung mit den Augen und der Haut vermeiden.
Beschreibung
Fenchyl alcohol has a camphor-like odor with citrus notes and a bitter, lime-like flavor. It is synthesized by reduction of fenchone or from pine terpenes.
Chemische Eigenschaften
Fenchyl alcohol has a camphor-like odor with citrus notes and a bitter, lime-like favor.
Occurrence
Both the α- and the β-fenchyl alcohols are reported found in nature; in mixture, they are present in the essential oils of Picea alba, Pinus silvestris, pine oil, Artemisia santolinaefolia, and others; the isofenchyl alcohol (1,5,5-trimethyl-2-norbor- nanol) is not found in nature Reported found in citrus peel oils, grape, grape brandy, hop oil, nutmeg, rosemary, pepper, beer, tea, Ocimum basilicum, cognac, fennel and eucalyptus oil
Verwenden
Fenchol is a hop-derived aroma compound commonly found in beer.
synthetische
By reduction of fenchone or from pine terpenes.
Aroma threshold values
Aroma characteristics at 1%: clean cooling camphoraceous, piney with a woody eucalyptol and slight green herbal minty nuances.
Taste threshold values
Taste characteristics at 1 to 5 ppm: intense camphoraceous, cooling, piney with an earthy nuance It has minty-citrus lime and spicy notes.
läuterung methode
It is prepared by reduction of (-)-fenchone and is purified by recrystallisation from *C6H6/pet ether, or distillation, or