laevo-rose oxide
L-rose oxide
Identification
| Name | laevo-rose oxide |
| IUPAC | (2S,4R)-4-methyl-2-(2-methylprop-1-enyl)oxane |
| CAS Number | 3033-23-6 |
| EINECS | 221-217-9 |
| FDA UNII | M8VU21JU32 |
| Molecular Formula | C10 H18 O |
| Molecular Weight | 154.25266000 |
| MDL Number | MFCD00674545 |
| Nikkaji Number | J85.991E |
| Beilstein | 5496892 |
| CoE Number | 2269 |
Regulatory
| DG SANTE Food Flavourings | 13.170 2S-cis-tetrahydro-4-methyl-2-(2-methyl-1-propenyl)-2H-pyran |
| FEMA Number | 3236 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
Physical Properties
| Appearance | colorless clear liquid (est) |
| Assay | 99.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.86500 to 0.87300 @ 25.00 °C. |
| Pounds per Gallon - (est). | 7.198 to 7.264 |
| Refractive Index | 1.45000 to 1.45700 @ 20.00 °C. |
| Boiling Point | 71.00 to 73.00 °C. @ 12.00 mm Hg, 182.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 0.551000 mmHg @ 25.00 °C. (est) |
| Flash Point | 154.00 °F. TCC ( 67.78 °C. ) |
| logP (o/w) | 3.126 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | high , |
| Substantivity | 388 hour(s) at 10.00 % in dipropylene glycol |
| Odor Description |
at 1.00 % in dipropylene glycol. clean floral, green rosy, fresh, geranium floral, rosy
|
| Odor sample from | Dragoco Inc. |
| Taste Description |
sweet floral metallic lychee floral Mango, Rose, Herbal, Fruity
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Human Experience | 2 % solution: no irritation or sensitization. |
| Oral/Parenteral Toxicity | oral-rat LD50 4300 mg/kg |
| Dermal Toxicity | skin-rabbit LD50 > 5000 mg/kg |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Recommendation for laevo-rose oxide usage levels up to | 2.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 2.70 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI) | 860 (μg/person/day) |
| Threshold of Concern | 90 (μg/person/day) |
| Structure Class | III |
| baked goods | 2.00000 |
| beverages(nonalcoholic) | 0.50000 |
| beverages(alcoholic) | 1.00000 |
| breakfast cereal | - |
| cheese | - |
| chewing gum | 5.00000 |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | 1.00000 |
| fruit ices | - |
| gelatins / puddings | 1.00000 |
| granulated sugar | - |
| gravies | 0.02000 |
| hard candy | 2.00000 |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | - |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | 3.00000 |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
| Dairy products, excluding products of category 02.0 (01.0) | 1.01000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0) | - |
| Edible ices, including sherbet and sorbet (03.0) | - |
| Processed fruit (04.1) | - |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) | - |
| Confectionery (05.0) | 3.22000 |
| Chewing gum (05.3) | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) | - |
| Bakery wares (07.0) | 2.50000 |
| Meat and meat products, including poultry and game (08.0) | - |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0) | - |
| Eggs and egg products (10.0) | - |
| Sweeteners, including honey (11.0) | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0) | 0.02000 |
| Foodstuffs intended for particular nutritional uses (13.0) | - |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1) | 0.53000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) | - |
| Ready-to-eat savouries (15.0) | - |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) | - |
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Potential Uses
Natural Occurrence
Synonyms
(2S,4R)-2-(2-
methyl-1-propenyl)-4-methyl tetrahydropyran
(2S,4R)-2-(2-
methyl-1-propenyl)-4-methyltetrahydropyran
(2S,4R)-4-
methyl-2-(2-methylprop-1-en-1-yl)tetrahydro-2H-pyran
(2S,4R)-4-
methyl-2-(2-methylprop-1-enyl)oxane
2H-
pyran, tetrahydro-4-methyl-2-(2-methyl-1-propen-1-yl)-, (2S,4R)-
2H-
pyran, tetrahydro-4-methyl-2-(2-methyl-1-propenyl)-, (2S-cis)-
2H-
pyran, tetrahydro-4-methyl-2-(2-methyl-1-propenyl)-, (2S,4R)-
(-)-(Z)-
rose oxide
(-)-cis-
rose oxide
cis-
rose oxide
L-
rose oxide
rose oxide L
rose oxide levo
rose oxide, (2S,4R)-
tetrahydro-4-methyl-2-(2-methyl-1-propenyl)-2,5-cis-2H-pyran
(2S-cis)-
tetrahydro-4-methyl-2-(2-methyl-1-propenyl)-2H-pyran
(2S-Z)-
tetrahydro-4-methyl-2-(2-methyl-1-propenyl)-2H-pyran
2S-cis-
tetrahydro-4-methyl-2-(2-methyl-1-propenyl)-2H-pyran
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