Linalool Oxide (mixture of isomers) - ≥97%(GC) , CAS No.60047-17-8

CAS: 60047-17-8 Cat. No.: L157742 Peso molecular: 170.25 Beilstein Registry Number: 117527 Número EC: 262-038-6
Disponible para pedir
GRADE & PURITY ≥97%(GC)
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
Storage
Argon charged,Room temperature
Shipped In
Normal
 ·  off list, applied to all prices below.
Size
Estado
Price
Qty
5ml
L157742-5ml
≥10
17,90US$
25ml
L157742-25ml
8
47,90US$
100ml
L157742-100ml
3
171,90US$
500ml
L157742-500ml
1
582,90US$
Enter a quantity for the sizes you want to add.
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Why this grade

≥97%(GC) for sensitive chromatographic and analytical workflows requiring minimal baseline interference.

🌡

Storage & shipping

Argon charged,Room temperature Ships Normal Check lot-specific COA for exact specifications.

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Quality documents

SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.

📚

Literature proof

Cited in 9 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.

Descripción general

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.

Specifications

Sinónimos
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
Especificaciones y pureza
≥97%(GC)
Condiciones de almacenamiento de almacenamiento
Argon charged, Room temperature
Enviado en
Normal
Pureza
≥97%(GC)
Nombres e identificadores
Pubchem Sid488182752
Pubchem Sid Urlhttps://pubchem.ncbi.nlm.nih.gov/substance/488182752
Sonrisas canónicasCC1(CCC(O1)C(C)(C)O)C=C
IUPAC Name2-(5-ethenyl-5-methyloxolan-2-yl)propan-2-ol
InChIKeyBRHDDEIRQPDPMG-UHFFFAOYSA-N
INCHI1S/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=

Documentation

📋 Safety Data Sheet (SDS)

Comprehensive hazard, handling, storage, and regulatory compliance document.

Download SDS →

✅ Certificate of Analysis (COA)

Lot-specific quality data. Enter your lot number to retrieve the exact COA.

Look up COA →

📊 Datasheet

Quick-reference summary of product specifications and applications.

View datasheet →

🔬 Specification Sheet

Full quality attributes and acceptance criteria for this grade.

View spec sheet →

Advanced Data

Taxonomic Classification

Taxonomy Tree

KingdomOrganic compounds
SuperclassOrganoheterocyclic compounds
ClaseTetrahydrofurans
SubclassNot available
Intermediate Tree Nodes Not available
Direct ParentTetrahydrofurans
Alternative Parents Tertiary alcohols  Oxacyclic compounds  Dialkyl ethers  Hydrocarbon derivatives  
Molecular FrameworkAliphatic heteromonocyclic compounds
Substituents Tetrahydrofuran - Tertiary alcohol - Oxacycle - Ether - Dialkyl ether - Organic oxygen compound - Hydrocarbon derivative - Organooxygen compound - Alcohol - Aliphatic heteromonocyclic compound
DescripciónThis 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
Estructura 3D
Modelo de Estructura Química Interactiva





Certificados (CoA, COO, BSE/TSE y tabla de análisis)
C of A & Other Certificates(BSE/TSE, COO):
Analytical Chart:

Find and download the COA for your product by matching the lot number on the packaging.

12 results found

Lot NumberCertificate TypeFechaArticulo
G2003147Certificate of AnalysisApr 07, 2024 L157742
G2003146Certificate of AnalysisApr 07, 2024 L157742
G2003145Certificate of AnalysisApr 07, 2024 L157742
B2324702Certificate of AnalysisAug 05, 2022 L157742
B2324703Certificate of AnalysisAug 05, 2022 L157742
B2324729Certificate of AnalysisAug 05, 2022 L157742
B2324730Certificate of AnalysisAug 05, 2022 L157742
B2324731Certificate of AnalysisAug 05, 2022 L157742
K2208589Certificate of AnalysisAug 05, 2022 L157742
K2208602Certificate of AnalysisAug 05, 2022 L157742
K2208604Certificate of AnalysisAug 05, 2022 L157742
K2208609Certificate of AnalysisAug 05, 2022 L157742

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Propiedades químicas y físicas
Índice de refracción1.4510 to 1.4540
Punto de inflamación (°F)163.4 °F
Punto de inflamación (°C)73°C
Punto de ebullición (°C)78°C/13mmHg
Peso molecular170.250 g/mol
XLogP31.400
Hydrogen Bond Donor Count1
Hydrogen Bond Acceptor Count2
Rotatable Bond Count2
Exact Mass170.131 Da
Monoisotopic Mass170.131 Da
Topological Polar Surface Area29.500 Ų
Heavy Atom Count12
Formal Charge0
Complexity186.000
Isotope Atom Count0
Defined Atom Stereocenter Count0
Undefined Atom Stereocenter Count2
Defined Bond Stereocenter Count0
Undefined Bond Stereocenter Count0
The total count of all stereochemical bonds0
Covalently-Bonded Unit Count1
Citations of This Product
Referencias
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]
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