Description
Linalool oxide has a powerful sweet woody, penetrating odor with
floral, woody-earthy undertones.
Synthesis: From linalool by oxidation.
Chemical Properties
Linalool Oxide has
been identified in essential oils and in fruit aromas. Commercial linalool oxide is
a mixture of the cis and trans forms, [5989-33-3] and [34995-77-2], respectively.
It is a liquid with an earthy, floral, slightly bergamot-like odor.
Chemical Properties
Linalool oxide has a powerful, sweet, woody, penetrating odor with floral, woody-earthy undertones.
Occurrence
Reported found in apricot, apricot essence, bilberry, Mindanaese cinnamomum oil, citrus fruit blossom, cloud berry oil, cocoa, cocoa powder, coffee, roaster coffee, cranberry, black currant, grape, muscat grape juice, Vinifera grape, grapefruit
blossoms, grapefruit essence, grapefruit juice, grapefruit oil, Japanese Ho leaf oil, hops, hop oil, lavender essence, lavandin oil, lime
essence, lingonberry juice, mango, orange essence, orange juice, passion fruit and other natural sources.
Uses
Linalool oxide finds some use in artificial Lavandin and Lavender bases.
Preparation
Linalool oxide is prepared by oxidation of linalool, for example, with peracids.
The isomeric compound 2,2,6-trimethyl-6-vinyltetrahydro-2H-pyran-3-ol
[14049-11-7], which also occurs in nature, is formed as a by-product:
Aroma threshold values
Detection: 320 ppb
Taste threshold values
Taste characteristics at 50 ppm: green, floral, fatty, woody, fermented, herbal, fruity and berry.
Synthesis
From linalool by oxidation.
