Determine the necessary mass, volume, or concentration for preparing a solution.
≥97%(GC) for sensitive chromatographic and analytical workflows requiring minimal baseline interference.
Argon charged,Room temperature Ships Normal Check lot-specific COA for exact specifications.
SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.
Cited in 9 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.
Linalool oxide is a monoterpenoid compound, commonly found in some species of the aromatic plants. It can be obtained from linalool either by oxidation or via biotransfomation using the fungus Aspergillus niger.It is always present as a mixture of both cis and trans forms.
| Pubchem Sid | 488182752 |
|---|---|
| Pubchem Sid Url | https://pubchem.ncbi.nlm.nih.gov/substance/488182752 |
| Sonrisas canónicas | CC1(CCC(O1)C(C)(C)O)C=C |
| IUPAC Name | 2-(5-ethenyl-5-methyloxolan-2-yl)propan-2-ol |
| InChIKey | BRHDDEIRQPDPMG-UHFFFAOYSA-N |
| INCHI | 1S/C10H18O2/c1-5-10(4)7-6-8(12-10)9(2,3)11/h5,8,11H,1,6-7H2,2-4H3 |
| Isómeros SMILES | CC1(CCC(O1)C(C)(C)O)C=C |
| WGK Alemania | 2 |
| RTECS | OI7782000 |
| CAS alternativo | 1365-19-1 |
| Peso molecular | 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= |
Comprehensive hazard, handling, storage, and regulatory compliance document.
Download SDS →Lot-specific quality data. Enter your lot number to retrieve the exact COA.
Look up COA →Full quality attributes and acceptance criteria for this grade.
View spec sheet →Taxonomy Tree
| Kingdom | Organic compounds |
|---|---|
| Superclass | Organoheterocyclic compounds |
| Clase | 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 |
| Descripción | 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 |
Find and download the COA for your product by matching the lot number on the packaging.
| Lot Number | Certificate Type | Fecha | Articulo |
|---|---|---|---|
| Certificate of Analysis | Apr 07, 2024 | L157742 | |
| Certificate of Analysis | Apr 07, 2024 | L157742 | |
| Certificate of Analysis | Apr 07, 2024 | L157742 | |
| Certificate of Analysis | Aug 05, 2022 | L157742 | |
| Certificate of Analysis | Aug 05, 2022 | L157742 | |
| Certificate of Analysis | Aug 05, 2022 | L157742 | |
| Certificate of Analysis | Aug 05, 2022 | L157742 | |
| Certificate of Analysis | Aug 05, 2022 | L157742 | |
| Certificate of Analysis | Aug 05, 2022 | L157742 | |
| Certificate of Analysis | Aug 05, 2022 | L157742 | |
| Certificate of Analysis | Aug 05, 2022 | L157742 | |
| Certificate of Analysis | Aug 05, 2022 | L157742 |
| Índice de refracción | 1.4510 to 1.4540 |
|---|---|
| Punto de inflamación (°F) | 163.4 °F |
| Punto de inflamación (°C) | 73°C |
| Punto de ebullición (°C) | 78°C/13mmHg |
| Peso molecular | 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 Ų |
| 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 |
| 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, [PMID:] [10.1016/j.foodcont.2023.109614] |
| 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). [PMID:31963359] [10.3390/molecules25020380] |
| 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, [PMID:] [10.1016/j.lwt.2025.117697] |
| 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, [PMID:] [10.1016/j.jfca.2024.106268] |
| 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, [PMID:39914349] [10.1016/j.foodchem.2025.143174] |
| 6. Zhengyi Mao, Wen Zhao, Dongping Chen, Zhiyan Jiang, Qiang Liu, Jiayun Li, Yunxuan Wu, Nannan Lv, Jianting Fan. (2025) Cyetpyrafen, chlorfenapyr and spirodiclofen affect the olfactory recognition of Dastarcus helophoroides by acting on DhelOBP4 and DhelOBP21. PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY, [PMID:40915828] [10.1016/j.pestbp.2025.106568] |
| 7. Peng Zhang, Weiwei Wu, Bangxing Ma, Changkun Zheng, Qi Lin, Xinyi Zhao, Yan Huang, Fuming Lin, Weijiang Sun. (2025) Revealing the characteristic honey-like aroma formation in honey-scented black tea via molecular sensory analysis. FOOD CHEMISTRY, [PMID:40848345] [10.1016/j.foodchem.2025.146023] |
| 8. Li-Hua Xie, Tong Liu, Wen-Qiang Yang, Yu-Gu Xie, Si-Yu Zhao, Xiao-Guang Chen. (2025) Liu-pao Tea as a Source of Botanical Oviposition Attractants for Aedes Mosquitoes. Insects, 16 (10): (1065). [PMID:41148933] [10.3390/insects16101065] |
| 9. Tianyu Dong, Shuwei Wang, Panpan Wu, Jie Sun, Haitao Chen, Shuqi Wang. (2026) Unraveling the influence of storage condition on off-flavor generation in fried pepper (Zanthoxylum bungeanum Maxim.) oil during storage through molecular sensory science and simulation experiment. FOOD CHEMISTRY, [PMID:41707273] [10.1016/j.foodchem.2026.148415] |