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Linalool oxide - natural, ≥95%, high purity , CAS No.60047-17-8

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Linalool oxide - natural, ≥95%, high purity , CAS No.60047-17-8

5 Citations

COA

Grade & Purity:

Nature

≥95%

Cas Number: 60047-17-8
Molecular Weight: 170.25
Beilstein Registry Number: 117527
PubChem CID: 22310

In stock

Item Number

L433051

Grouped product items
SKU	Size	Availability	Price	Qty
L433051-100g	100g	Available within 8-12 weeks(?) Production requires sourcing of materials. We appreciate your patience and understanding.	$1,442.90
L433051-500g	500g	Available within 8-12 weeks(?) Production requires sourcing of materials. We appreciate your patience and understanding.	$5,325.90

Basic Description

Synonyms	5-Ethenyltetrahydro-alpha,alpha,5-trimethyl-2-furanmethanol \| cis-Linalyl oxide (furanoid) \| 2-Furanmethanol, 5-ethenyltetrahydro-.alpha.,.alpha.,5-trimethyl- \| NSC 93936 \| cis-Linalool-3,6-oxide \| Linalool oxide, natural, >=95% \| SCHEMBL295274 \| 2-((2R,5
Specifications & Purity	Nature, ≥95%
Grade	Nature
Product Description	General Description Linalool oxide is an oxygenated monoterpene that has been reported in the volatile aroma fraction of tea leaves, osmanthus flowers, mangaba fruit, basil and thyme leaves.

Taxonomic Classification

Taxonomy Tree

Kingdom Organic compounds
- Superclass Organoheterocyclic compounds
  - Class Tetrahydrofurans

Kingdom	Organic compounds
Superclass	Organoheterocyclic compounds
Class	Tetrahydrofurans
Subclass	Not available
Intermediate Tree Nodes	Not available
Direct Parent	Tetrahydrofurans
Alternative Parents	Tertiary alcohols Oxacyclic compounds Dialkyl ethers Hydrocarbon derivatives
Molecular Framework	Aliphatic heteromonocyclic compounds
Substituents	Tetrahydrofuran - Tertiary alcohol - Oxacycle - Ether - Dialkyl ether - Organic oxygen compound - Hydrocarbon derivative - Organooxygen compound - Alcohol - Aliphatic heteromonocyclic compound
Description	This compound belongs to the class of organic compounds known as tetrahydrofurans. These are heterocyclic compounds containing a saturated, aliphatic, five-membered ring where a carbon is replaced by an oxygen.
External Descriptors	Not available
1. Djoumbou Feunang Y, Eisner R, Knox C, Chepelev L, Hastings J, Owen G, Fahy E, Steinbeck C, Subramanian S, Bolton E, Greiner R, and Wishart DS. ClassyFire: Automated Chemical Classification With A Comprehensive, Computable Taxonomy. Journal of Cheminformatics, 2016, 8:61. DOI: 10.1186/s13321-016-0174-y

Names and Identifiers

IUPAC Name	2-(5-ethenyl-5-methyloxolan-2-yl)propan-2-ol
INCHI	InChI=1S/C10H18O2/c1-5-10(4)7-6-8(12-10)9(2,3)11/h5,8,11H,1,6-7H2,2-4H3
InChIKey	BRHDDEIRQPDPMG-UHFFFAOYSA-N
Smiles	CC1(CCC(O1)C(C)(C)O)C=C
Isomeric SMILES	CC1(CCC(O1)C(C)(C)O)C=C
WGK Germany	2
RTECS	OI7782000
Alternate CAS	1365-19-1
Molecular Weight	170.25
Beilstein	117527
Reaxy-Rn	117527
Reaxys-RN_link_address	https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=117527&ln=

Certificates（CoA,COO,BSE/TSE and Analysis Chart)

C of A & Other Certificates(BSE/TSE, COO):

Analytical Chart:

Chemical and Physical Properties

Refractive Index	1.4510 to 1.4540
Flash Point(°F)	163.4 °F
Flash Point(°C)	73°C
Boil Point(°C)	78°C/13mmHg
Molecular Weight	170.250 g/mol
XLogP3	1.400
Hydrogen Bond Donor Count	1
Hydrogen Bond Acceptor Count	2
Rotatable Bond Count	2
Exact Mass	170.131 Da
Monoisotopic Mass	170.131 Da
Topological Polar Surface Area	29.500 Å²
Heavy Atom Count	12
Formal Charge	0
Complexity	186.000
Isotope Atom Count	0
Defined Atom Stereocenter Count	0
Undefined Atom Stereocenter Count	2
Defined Bond Stereocenter Count	0
Undefined Bond Stereocenter Count	0
The total count of all stereochemical bonds	0
Covalently-Bonded Unit Count	1

Citations of This Product

How to Cite Aladdin Scientific Products?

1. Sijia Zhan, Zhibin Liu, Weiying Su, Chih-Cheng Lin, Li Ni. (2023) Role of roasting in the formation of characteristic aroma of wuyi rock tea. FOOD CONTROL, 147 (109614).
2. Shuyan Wang, Feng Zhao, Wenxi Wu, Pengjie Wang, Naixing Ye. (2020) Comparison of Volatiles in Different Jasmine Tea Grade Samples Using Electronic Nose and Automatic Thermal Desorption-Gas Chromatography-Mass Spectrometry Followed by Multivariate Statistical Analysis. MOLECULES, 25 (2): (380).
3. Xuewei Jia, Yuan Gao, Hui Xi, Chun Cui, Xiao Yang, Baojiang He, Chunping Xu, Mingqi Gao, Tianxiao Li. (2025) A flavor imitation method for Osmanthus aroma based on molecular docking screening and odor activity value analysis. LWT-FOOD SCIENCE AND TECHNOLOGY, 223 (117697).
4. Tianyu Dong, Zilong Tian, Shuwei Wang, Jie Sun, Haitao Chen, Shuqi Wang, Baoguo Sun. (2024) Identification of key off-flavor compounds during storage of fried pepper (Zanthoxylum bungeanum Maxim.) oils by sensory-directed flavor analysis and partial least squares regression (PLSR). JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 131 (106268).
5. Wensong Chen, Wangxin Liu, Zhibin Liu, Daoliang Wang, Xiaoye Lan, Sijia Zhan, Xiaoxiao Feng, Yuan Liu, Li Ni. (2025) Insight into the mechanism of roasting-induced characteristic aroma formation in Wuyi rock tea using an “in-leaf” model with isotopic labeling. FOOD CHEMISTRY, (143174).

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