Tetrahydrolinalool has a sweet, oily, floral odor (more so than linalool) with a citrus floral taste.
Tetrahydrolinalool is a constituent
of honey aroma. It is a colorless liquid with a linalool-like odor that is slightly
fresher but distinctly weaker than that of linalool. Tetrahydrolinalool is prepared
by catalytic hydrogenation of linalool and is used as a substitute for the less stable
linalool in perfuming aggressive media.
Reported found in Virginia tobacco.
Perfumery, flavoring. As a major component in delicate floral fragrance types, Muguet, Lily, Lilac, Mimosa, variations of Rose and Jasmin, etc. Tetrahydrolinalool has repeatedly confirmed its pleasant effects and good stability. It is also used in Lavender compositions, Chypres, Fougeres, etc., as a modifier/blender, and its mild odour makes it almost universally applicable. Traces of the alcohol are used in flavour compositions for imitation Citrus, fruit complexes, berry flavours and certain Liqueur flavours. The concentration in the finished product will usually be as low as 1 to 6 ppm.
By hydrogenation of dl-linalool in the presence of palladium black according to Barbier and Lacquin; also from magnesium ethyl bromide and isoamylketone, or by hydrogenation of 2,6-dimethyl-2-octen-6-ol in the presence of nickel at 100°C; optically active and racemic forms are expected because of the structure of this product.
ChEBI: A fatty alcohol that is 3-octanol substituted by methyl groups at positions 3 and 7. Metabolite observed in cancer metabolism.
Aroma characteristics at 1%: floral linalool-like with a fatty citrus rind and tea-like nuance.
Taste characteristics at 1 to 15 ppm: clean and fresh, floral, tea-like with citrus and herbal nuances.
The chlorooxidation of 3,7-dimethyl-3-octanol (tetrahydrolinalool) was studied.
Flammability and Explosibility
Non flammable
