松油烯-4-醇；4-萜烯醇

Description

1-p-Menthen-4-ol is identified by CAS 562-74-3, molecular formula C10H18O and molecular weight 154.14 g/mol. UNII L65MV77ZG6; ChEBI 78884; InChIKey WRYLYDPHFGVWKC-UHFFFAOYSA-N. Boiling Point: 209 °C; Boiling Point: 88.00 to 90.00 °C. @ 6.00 mm Hg; Boiling Point: 212 °C (d-isomer).

Identification

CAS Registry Number	562-74-3
PubChem CID	11230
Molecular formula	C10H18O
Molecular weight	154.14 g/mol
IUPAC name	4-methyl-1-propan-2-ylcyclohex-3-en-1-ol
InChIKey	WRYLYDPHFGVWKC-UHFFFAOYSA-N
UNII (FDA)	L65MV77ZG6
ChEBI ID	CHEBI:78884
FEMA number	2248
JECFA number	439

Computed Descriptors

Molecular Weight	154.25
XLogP3	2.2
Hydrogen Bond Donor Count	1
Hydrogen Bond Acceptor Count	1
Rotatable Bond Count	1
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	209 °C
Boiling Point	88.00 to 90.00 °C. @ 6.00 mm Hg
Boiling Point	212 °C (d-isomer)
Density	0.926 g/cu cm at 20 °C
Density	0.928-0.934
LogP	log Kow = 3.26
LogP	3.26
LogP	2.8
Refractive Index	1.476-1.480

Physical description & handling notes

• Liquid
• Colourless to pale yellow, oily liquid; Warm-peppery, mildly earthy, musty-woody odour
• Colorless to pale yellow liquid
• Pine
• Herbal pepper flavoring
• 79 degrees C (174 degrees F) - closed cup

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Earth, Must, Nutmeg, Wood No safety concern at current levels of intake when used as a flavouring agent

GHS Hazard Classification

Reported hazard statements	H302, H315 (98.5%), H317 (13.1%), H319 (96.6%), H336 (14.5%), H227, H335

Documented Uses

• It is used ... in artificial geranium and pepper oils and in perfumery for creating herbaceous and lavender notes.
• In public use since the 1890's. In the United States, use in fragrances amounts for about 1 million lbs/ year.
• Table: Reported uses (ppm): (Flavor and Extract Manufacturers' Association, 1994) [Table#8247]
• Flavoring Agents -> JECFA Flavorings Index
• Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
• Information on 10 consumer products that contain 4-Terpineol in the following categories is provided:

Synonyms

Terpinen-4-ol; 562-74-3; 4-Carvomenthenol; 4-Terpineol; 1-Terpinen-4-ol; Terpinenol-4; 1-p-Menthen-4-ol; Terpene-4-ol; TERPINENE-4-OL; 1-Menthene-4-ol; 3-Cyclohexen-1-ol, 4-methyl-1-(1-methylethyl)-; 1-para-Menthen-4-ol; para-Menth-1-en-4-ol; 4-Methyl-1-(propan-2-yl)cyclohex-3-en-1-ol; (+-)-p-Menth-1-en-4-ol; Melaleucol

Frequently Asked Questions

What are the CAS number and molecular formula of 1-p-Menthen-4-ol?

CAS 562-74-3; molecular formula C10H18O; molecular weight 154.14 g/mol.

What other names is 1-p-Menthen-4-ol known by?

Terpinen-4-ol, 562-74-3, 4-Carvomenthenol, 4-Terpineol, 1-Terpinen-4-ol, Terpinenol-4.

What is the regulatory status of 1-p-Menthen-4-ol?

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

Is 1-p-Menthen-4-ol classified as hazardous?

Hazard statements reported: H302, H315, H317, H319, H336.

What are the key physical properties of 1-p-Menthen-4-ol?

Boiling Point: 209 °C; Boiling Point: 88.00 to 90.00 °C. @ 6.00 mm Hg; Boiling Point: 212 °C (d-isomer); Density: 0.926 g/cu cm at 20 °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.