LINALOL

Description

LINALOL · CAS 78-70-6 · C10H18O. UNII D81QY6I88E. Boiling Point: 198 °C; Boiling Point: 194.00 to 197.00 °C. @ 760.00 mm Hg; Boiling Point: 198-200 °C.

Identification

CAS Registry Number	78-70-6
PubChem CID	6549
Molecular formula	C10H18O
IUPAC name	3,7-dimethylocta-1,6-dien-3-ol
UNII (FDA)	D81QY6I88E
FEMA number	2635
JECFA number	356

Computed Descriptors

Molecular Weight	154.25
XLogP3	2.7
Hydrogen Bond Donor Count	1
Hydrogen Bond Acceptor Count	1
Rotatable Bond Count	4
Exact Mass	154.135765193
Monoisotopic Mass	154.135765193
Topological Polar Surface Area	20.2
Heavy Atom Count	11
Formal Charge	0

Physical & Chemical Properties

Boiling Point	198 °C
Boiling Point	194.00 to 197.00 °C. @ 760.00 mm Hg
Boiling Point	198-200 °C
Melting Point	< 25 °C
Flash Point	78 °C (172 °F) - closed cup
Flash Point	160 °F (71 °C) (closed cup)
Flash Point	75 °C
Solubility	In water, 1590 mg/L at 25 °C
Solubility	1.59 mg/mL at 25 °C
Density	0.865 at 15 °C

Physical description & handling notes

• Other Solid; CBI; Dry Powder; Liquid; Liquid
• Colorless liquid with an odor of bergamot oil or French lavender; [Hawley]
• Solid
• COLOURLESS LIQUID WITH CHARACTERISTIC ODOUR.
• colourless liquid with a pleasant, floral odour
• Colorless liquid

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Coriander, Floral, Lavender, Lemon, Rose CORIANDROL
GHS notification summary	0.1% (4 / 2927)

GHS Hazard Classification

GHS notification summary	0.1% (4 / 2927)
Reported hazard statements	H317, H315 (97.2%), H319 (79.9%), H227, H336, H361, H402

Documented Uses

• Main component of linaloe oil; Also found in oils of Ceylon cinnamon, sassafras, orange flower, and bergamot; [Merck Index] Found in citrus peel oils (especially orange); [Hawley] Used in perfumes, fragrances, flavoring agents, household cleaners, and insecticidal pet treatments; (direct application to pet and indoor area); [HSDB]
• Fragrance component in perfumes, cosmetics, soaps, and detergents; flavoring agent in foods. Synthetic intermediate.
• ... Used to prepare a mixture of terpenes useful for enhancing the aroma or taste of foodstuffs, chewing gums, and perfume compositions.
• For more Uses (Complete) data for LINALOOL (11 total), please visit the HSDB record page.
• Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
• Flavoring Agents -> JECFA Flavorings Index

Synonyms

Linalool; 78-70-6; 3,7-Dimethylocta-1,6-dien-3-ol; Linalol; LINALYL ALCOHOL; beta-Linalool; 3,7-Dimethyl-1,6-octadien-3-ol; allo-Ocimenol; (+-)-Linalool; 1,6-Octadien-3-ol, 3,7-dimethyl-; dl-Linalool; 2,6-Dimethylocta-2,7-dien-6-ol; 2,6-Dimethyl-2,7-octadien-6-ol; FEMA No. 2635; (RS)-Linalool; DTXSID7025502

Frequently Asked Questions

What are the CAS number and molecular formula of LINALOL?

CAS 78-70-6; molecular formula C10H18O; molecular weight — g/mol.

What other names is LINALOL known by?

Linalool, 78-70-6, 3,7-Dimethylocta-1,6-dien-3-ol, Linalol, LINALYL ALCOHOL, beta-Linalool.

What is the regulatory status of LINALOL?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.

Is LINALOL classified as hazardous?

0.1% of GHS notifications report no hazard classification (4 of 2927).

What are the key physical properties of LINALOL?

Boiling Point: 198 °C; Boiling Point: 194.00 to 197.00 °C. @ 760.00 mm Hg; Boiling Point: 198-200 °C; Melting Point: < 25 °C.

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.