rose oil (CAS 106-24-1) — formula C10H18O, molecular weight 154.14 g/mol; category food flavors.
rose oil (CAS 106-24-1) is a food flavors. Its molecular formula C10H18O comprises 10 C, 18 H, 1 O atoms. Its molecular weight is about 154.14 g/mol. Reported physicochemical data: melting point around -15 °C, boiling point around 446 °F at 760 mmHg (NTP, 1992), LogP about 2.9. Flavors are used to provide or enhance aroma in food and beverages, and must comply with food flavoring regulations. Widely used in beverages, confectionery, baking, dairy and convenience foods to build or complement flavor profiles. As a sourcing and distribution partner we help locate and compare this item across domestic and cross-border channels, arranging samples and batch orders with full COA and compliance files.
| CAS Number | 106-24-1 |
|---|---|
| Molecular Formula | C10H18O |
| Molecular Weight | 154.14 g/mol |
| Melting Point | -15 °C |
| Boiling Point | 446 °F at 760 mmHg (NTP, 1992) |
| LogP | 2.9 |
| Packaging | 25/50kg woven bags, 20/25/50kg fibre drums, 200kg plastic drums, 1000kg IBC (subject to order confirmation) |
| Applications | confectionery, baking, dairy and convenience foods to build or complement flavor profiles. As a sourcing and distribution partner we can help locate and compare this item across domestic and cross-border channels, with COA and compliance files provided before ordering |
| Category | Spice Oils |
Documented applications: confectionery, baking, dairy and convenience foods to build or complement flavor profiles. As a sourcing and distribution partner we can help locate and compare this item across domestic and cross-border channels, with COA and compliance files provided before ordering.
rose oil is a flavoring compound with CAS registry number 106-24-1 and molecular formula C10H18O (molecular weight 154.14 g/mol), belonging to the food flavors segment of chemical raw materials.
CAS number: 106-24-1
Its molecular formula C10H18O comprises 10 C, 18 H, 1 O atoms.
Also known as: rose oil · 香叶醇 · Geraniol
Category: food flavors
The CAS registry number of rose oil is 106-24-1.
Molecular formula C10H18O, molecular weight 154.14 g/mol.
It is also registered under: rose oil, 香叶醇, Geraniol.
Recorded applications: confectionery, baking, dairy and convenience foods to build or complement flavor profiles. As a sourcing and distribution partner we can help locate and compare this item across domestic and cross-border channels, with COA and compliance files provided before ordering.
Category: Spice Oils.
Packaging is agreed per order, from lab-scale packs to bulk, and confirmed with each order rather than fixed on the page. A Certificate of Analysis (COA) ships with every batch and MSDS is available; where the end use carries a regulatory limit (food contact, pharmaceutical or cosmetic), state the standard at enquiry and the grade is set against it.
Independent reference data for rose oil (CAS 106-24-1), compiled from public chemistry databases.
| CAS Registry Number | 106-24-1 |
|---|---|
| PubChem CID | 637566 |
| Molecular formula | C10H18O |
| Molecular weight | 154.14 g/mol |
| IUPAC name | (2E)-3,7-dimethylocta-2,6-dien-1-ol |
| InChIKey | GLZPCOQZEFWAFX-JXMROGBWSA-N |
| UNII (FDA) | L837108USY |
| ChEBI ID | CHEBI:17447 |
| FEMA number | 2507 |
| JECFA number | 1223 |
| Molecular Weight | 154.25 |
|---|---|
| XLogP3 | 2.9 |
| Hydrogen Bond Donor Count | 1 |
| Hydrogen Bond Acceptor Count | 1 |
| Rotatable Bond Count | 4 |
| Exact Mass | 154.135765193 |
| Monoisotopic Mass | 154.135765193 |
| Topological Polar Surface Area | 20.2 |
| Heavy Atom Count | 11 |
| Boiling Point | 446 °F at 760 mmHg (NTP, 1992) |
|---|---|
| Boiling Point | 230 °C |
| Boiling Point | 229.00 to 230.00 °C. @ 760.00 mm Hg |
| Melting Point | -15 °C |
| Melting Point | < -15 °C |
| Flash Point | 108 °C (226 °F) - closed cup |
| Flash Point | >212 °F (>100 °C) (closed cup) |
| Solubility | In water, 100 mg/L at 25 °C |
| Solubility | 1:3 in 70% alcohol |
| Solubility | 0.1 mg/mL at 25 °C |
GERANIOL; 106-24-1; Geranyl alcohol; Lemonol; trans-Geraniol; (E)-3,7-Dimethylocta-2,6-dien-1-ol; (E)-Geraniol; (2E)-3,7-dimethylocta-2,6-dien-1-ol; beta-Geraniol; Geraniol alcohol; (E)-Nerol; (E)-3,7-Dimethyl-2,6-octadien-1-ol; Geraniol Extra; trans-3,7-Dimethyl-2,6-octadien-1-ol; Guaniol; 2,6-Octadien-1-ol, 3,7-dimethyl-, (2E)-
| Regulatory & Food Contact | EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Geranium, Lemon Peel, Passion Fruit, Peach, Rose No safety concern at current levels of intake when used as a flavouring agent |
|---|---|
| GHS notification summary | 0.3% (7 / 2637) |
| GHS notification summary | 0.3% (7 / 2637) |
|---|---|
| Reported hazard statements | H317, H315 (98.9%), H318 (92.4%), H227, H336, H401, H402 |
H317: May cause an allergic skin reaction [Warning Sensitization, Skin]
P261, P272, P280, P302+P352, P321, P333+P317, P362+P364, and P501 (click each P-code to see the statement)
Geraniol is identified by CAS 106-24-1, molecular formula C10H18O and molecular weight 154.14 g/mol. UNII L837108USY; ChEBI 17447; InChIKey GLZPCOQZEFWAFX-JXMROGBWSA-N. Boiling Point: 446 °F at 760 mmHg (NTP, 1992); Boiling Point: 230 °C; Boiling Point: 229.00 to 230.00 °C. @ 760.00 mm Hg.
Source: PubChem / Wikidata; the batch COA governs where values differ.
Supplier: Jinan Shenghe Chemical Co., Ltd.
中文页面: 香叶醇