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W277002

Sigma-Aldrich

cis-3,7-Dimethyl-2,6-octadien-1-ol

≥97%, FCC, FG

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Synonym(s):
Nerol
Linear Formula:
(CH3)2C=CHCH2CH2C(CH3)=CHCH2OH
CAS Number:
106-25-2
Molecular Weight:
154.25
FEMA Number:
2770
Beilstein:
1722455
EC Number:
203-378-7
Council of Europe no.:
2018
MDL number:
MFCD00063204
UNSPSC Code:
12164502
PubChem Substance ID:
24901316
Flavis number:
2.058
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 172.515

Assay

≥97%

refractive index

n20/D 1.474 (lit.)

bp

103-105 °C/9 mmHg (lit.)

density

0.876 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

nerol

Organoleptic

fresh; citrus; floral; sweet

SMILES string

C\C(C)=C\CC\C(C)=C/CO

InChI

1S/C10H18O/c1-9(2)5-4-6-10(3)7-8-11/h5,7,11H,4,6,8H2,1-3H3/b10-7-

InChI key

GLZPCOQZEFWAFX-YFHOEESVSA-N

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Related Categories

Pictograms

Exclamation mark
GHS07

Signal Word

Warning

Hazard Statements

H315,H317,H319

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - Skin Sens. 1B

WGK

WGK 2

Flash Point(F)

226.0 °F

Flash Point(C)

107.78 °C

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

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A Lapczynski et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 46 Suppl 11, S241-S244 (2008-07-22)
A toxicologic and dermatologic review of nerol when used as a fragrance ingredient is presented.
Bertrand Fouks et al.
The Journal of experimental biology, 216(Pt 2), 285-291 (2012-10-06)
Foraging is a result of innate and acquired mechanisms, and is optimized in order to increase fitness. During foraging, an animal faces many threats, such as predation and infection. The uptake of parasites and diseases while foraging is common and
Pankaj K Sharma et al.
Plant science : an international journal of experimental plant biology, 203-204, 63-73 (2013-02-19)
Plants synthesize volatile alcohol esters on environmental insult or as metabolic induction during flower/fruit development. However, essential oil plants constitutively produce them as the oil constituents. Their synthesis is catalyzed by BAHD family enzymes called alcohol acyltransferases (AATs). However, no
Gavin L Sacks et al.
Journal of agricultural and food chemistry, 60(12), 2998-3004 (2012-03-09)
1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) is well-known to contribute "petrol" aromas to aged Riesling wines, but its prevalence and contribution to young Riesling or non-Riesling wines is not well understood. TDN concentrations were measured in 1-3-year-old varietal wines produced from Cabernet franc (n
Yukihiro Yamamoto et al.
Bioorganic & medicinal chemistry letters, 18(14), 4044-4046 (2008-06-17)
In order to prepare functional phospholipids in the medical and pharmaceutical fields, perillyl alcohol, myrtenol, and nerol were transphosphatidylated via phospholipase D in an aqueous system. The yields of phosphatidyl-perillyl alcohol, -myrtenol, and -nerol were 79 mol %, 87 mol
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