Rose oxide
Names | |
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IUPAC name
Tetrahydro-4-methyl-2-(2-methylpropenyl)-2H-pyran | |
Identifiers | |
16409-43-1 876-17-5 (−)-cis 876-18-6 (−)-trans 4610-11-1 (+)-cis 5258-10-6 (+)-trans | |
3D model (Jmol) | Interactive image (−)-cis: Interactive image (−)-trans: Interactive image (+)-cis: Interactive image (+)-trans: Interactive image |
ChEBI | CHEBI:90075 CHEBI:90098 (−)-cis CHEBI:90100 (−)-trans CHEBI:90102 (+)-cis CHEBI:90103 (+)-trans |
ChemSpider | 25927 1361574 (−)-cis 5442476 (−)-trans 4937413 (+)-cis 1361573 (+)-trans |
ECHA InfoCard | 100.036.763 |
EC Number | 240-457-5 |
PubChem | 27866 1712087 (−)-cis 7093102 (−)-trans 6432154 (+)-cis 1712086 (+)-trans |
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Properties | |
C10H18O | |
Molar mass | 154.25 g/mol |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
verify (what is ?) | |
Infobox references | |
Rose oxide is a fragrance chemical found in roses and rose oil. It also contributes to the flavor of some fruits, such as lychee, and wines, such as Gewürztraminer.
Chemistry
Rose oxide is an organic compound of the pyran class of monoterpenes. The compound has a cis- and a trans-isomer, each with a (+)- and (−)-stereoisomer, but only the (−)-cis isomer (odor threshold 0.5 ppb) is responsible for the typical rose (floral green) fragrance.[1]
Production
Rose oxide can be produced industrially beginning with photooxygenation of citronellol to give the allyl hydroperoxide which is then reduced with sodium sulfite to provide the diol. Ring-closure with sulfuric acid forms both the cis- and trans-isomers in equal amounts.[2]
References
- ↑ Dieter Martinetz und Roland Hartwig: Taschenlehrbuch der Riechstoffe: ein Lexikon von A–Z. Verlag Harri Deutsch 1998; ISBN 3-8171-1539-3; S. 330ff.
- ↑ Alsters, P. L.; Jary, W. .; Nardello-Rataj, V.; Aubry, J. M. (2010). ""Dark" Singlet Oxygenation of β-Citronellol: A Key Step in the Manufacture of Rose Oxide". Organic Process Research & Development. 14: 259. doi:10.1021/op900076g.
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