反式,反式法尼醇

Description

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.

Identification

CAS Registry Number	106-28-5
PubChem CID	445070
Molecular formula	C15H26O
IUPAC name	(2E,6E)-3,7,11-trimethyldodeca-2,6,10-trien-1-ol
UNII (FDA)	X23PI60R17
FEMA number	2478
JECFA number	1230

Computed Descriptors

Molecular Weight	222.37
XLogP3	4.8
Hydrogen Bond Donor Count	1
Hydrogen Bond Acceptor Count	1
Rotatable Bond Count	7
Exact Mass	222.198365449
Monoisotopic Mass	222.198365449
Topological Polar Surface Area	20.2
Heavy Atom Count	16
Formal Charge	0

Physical & Chemical Properties

Boiling Point	230 to 235 °F at 760 mmHg (NTP, 1992)
Boiling Point	111
Boiling Point	110-113 °C
Boiling Point	BP: 145-146 °C at 3 mm Hg
Boiling Point	283.00 to 284.00 °C. @ 760.00 mm Hg
Boiling Point	263 °C
Melting Point	< 25 °C
Density	0.8871 at 20 °C/4 °C
Density	Sp gr: 0.884-0.891
Density	0.884-0.889

Physical description & handling notes

• Farnesol is a colorless liquid with a delicate floral odor. (NTP, 1992)
• Colorless liquid with a delicate floral odor; [Hawley]
• Solid
• Slightly yellow to colourless liquid; mild, oily, floral aroma
• Colorless liquid
• Slightly yellow liquid

Regulatory Status

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%)

Documented Uses

• 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.
• In perfumery to emphasize odor of sweet floral perfumes, such as lilac and cyclamen
• Perfumery, flavoring, insect hormone
• INSECT ATTRACTANT; FRAGRANCE IN PERFUMES; FLAVORING AGENT IN FOODS & BEVERAGES
• This is an endogenously produced metabolite found in the human body. It is used in metabolic reactions, catabolic reactions or waste generation.

Synonyms

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)-

Frequently Asked Questions

What are the CAS number and molecular formula of Trans,Trans-Farnesol?

CAS 106-28-5; molecular formula C15H26O; molecular weight — g/mol.

What other names is Trans,Trans-Farnesol known by?

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.

What is the regulatory status of Trans,Trans-Farnesol?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.

Is Trans,Trans-Farnesol classified as hazardous?

0.1% of GHS notifications report no hazard classification (1 of 1980).

What are the key physical properties of Trans,Trans-Farnesol?

Boiling Point: 230 to 235 °F at 760 mmHg (NTP, 1992); Boiling Point: 111; Boiling Point: 110-113 °C; Boiling Point: BP: 145-146 °C at 3 mm Hg.

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.