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- Top rated FARNESENE(502-61-4)
- Various Specifications FARNESENE(502-61-4)
- FARNESENE(502-61-4)
Quick Details
- ProName: Supply high quality FARNESENE(502-61-...
- CasNo: 502-61-4
- Molecular Formula: C15H24
- Appearance: ask
- Application: ask
- DeliveryTime: Three days later
- PackAge: customer demand
- Port: Shanghai or Qingdao
- ProductionCapacity: 50 Kilogram/Month
- Purity: 94%~99%
- Storage: ask
- Transportation: by sea or by air
- LimitNum: 1 Gram
- Boiling point: 260 °C(lit.)
- density: 0.844-0.8790 g/mL at 25 °C(lit.)
- refractive index: n20/D 1.490-1.505(lit.)
- Fp: 110 °C
Superiority
Details
Product Name: | FARNESENE |
Synonyms: | α-farnesene,(E,E)-3,7,11-trimethyl-1,3,6,10-dodecatetraene;2,6,10-trimethyl-2,6,9,10-dodecatetrene,(E,E)-α-farnesene;1,3,6,10-Dodecatetraene, 3,7,11-trimethyl-, (3E,6E)-;5-CHLORO-4-NITRO-[2,2,3] BEMZPTJOADOAZP;(3E,6E)-3,7,11-Trimethyl-1,3,6,10-dodecatetrene;(3E,7E)-3,7,11-Trimethyl-1,3,6,10-dodecatetrene;1,3,6,10-Farnesatetraene;(E,E)-3,7,11-Trimethyl-1,3,6,10-dodecatetraene;a-Farnesene |
CAS: | 502-61-4 |
MF: | C15H24 |
MW: | 204.35 |
EINECS: | 207-948-6 |
Product Categories: | Alphabetical Listings;E-F;Flavors and Fragrances |
Mol File: | 502-61-4.mol |
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FARNESENE Chemical Properties |
Melting point | <25 °C |
Boiling point | 260 °C(lit.) |
density | 0.844-0.8790 g/mL at 25 °C(lit.) |
FEMA | 3839 | ALPHA-FARNESENE |
refractive index | n20/D 1.490-1.505(lit.) |
Fp | 110 °C |
form | liquid |
color | colorless to light yellow |
JECFA Number | 1343 |
Safety Information |
WGK Germany | 3 |
FARNESENE Usage And Synthesis |
Chemical Properties | Farnesene has a fruity, herbaceous odor. |
Occurrence | Reported found in natural oils including angelica root oil (2,100 ppm), corn mint oil (<2,000 to 10,000 ppm), lemon peel oil (200 ppm), lime peel oil and peppermint oil (1,000 to 10,000 ppm) Also found in apple, chamomile, grapefruit juice, ginger, lemon juice, lime juice, mandarin peel, nutmeg, pear, grape, pepper, quince, rosemary, basil, sage, tea and thymus |
Definition | ChEBI: A farnesene that is 1,3,6,10-tetraene substituted by methyl groups at positions 3, 7 and 11 respectively. |
Preparation | Isolation from natural coating of apples and oil of perilla. |
Aroma threshold values | Aroma characteristics at 1.0%: dry woody, green leafy, herbal and vegetative with a foral nuance It has juniper berry and citrus nuances. |
Taste threshold values | Taste characteristics at 10 to 20 ppm: woody juniper berry and woody, berry-like with nuances of ginger and tropical mango. |
FARNESENE Preparation Products And Raw materials |