Trans,Trans-Farnesol

Independent reference data for Trans,Trans-Farnesol (CAS 106-28-5), compiled from public chemistry databases.

Registry identifiers across databases

Computed descriptors

Physicochemical values on record

Documented uses on record

Constituent of oils of citronella, neroli, cyclamen, lemon grass, tuberose, rose, musk, balsam Peru, and tolu; [Merck Index] An insect hormone; Used in perfumes and as a flavoring agent; [Hawley]A colorless liquid extracted from oils of plants such as citronella, neroli, cyclamen, and tuberose. It is an intermediate step in the biological synthesis of cholesterol from mevalonic acid in vertebrates. It has a delicate odor and is used in perfumery.

Synonyms and trade names

farnesol; 4602-84-0; Farnesyl alcohol; 3,7,11-Trimethyl-2,6,10-dodecatrien-1-ol; FCI 119a; 3,7,11-trimethyldodeca-2,6,10-trien-1-ol; 2,6,10-Dodecatrien-1-ol, 3,7,11-trimethyl-; Trimethyl dodecatrienol; FEMA No. 2478; Nikkosome; 3,7,11-Trimethyl-2,6,10-dodecatrienol; CHEBI:16619; X23PI60R17; EB41QIU6JL; CHEBI:28600; FARNESOL, (2E,6E)-

Regulatory listings held on file

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Oil No safety concern at current levels of intake when used as a flavouring agent
GHS notification summary	0.1% (1 / 1980)

GHS hazard classification

GHS notification summary	0.1% (1 / 1980)
Reported hazard statements	H315 (99.3%), H317 (83.4%), H319 (87.4%), H410 (11.1%)

This chemical does not meet GHS hazard criteria for < 0.1% (1 of 1980) of reports.

H315 (99.3%): Causes skin irritation [Warning Skin corrosion/irritation]

What the public record says

Trans,Trans-Farnesol · CAS 106-28-5 · C15H26O. UNII X23PI60R17. Boiling Point: 230 to 235 °F at 760 mmHg (NTP, 1992); Boiling Point: 111; Boiling Point: 110-113 °C.

Physical description and handling notes

Source: PubChem / Wikidata; the batch COA governs where values differ.