Epoxydihydrolinalool

Description

Linalool oxide has a powerful sweet woody, penetrating odor with floral, woody-earthy undertones.
Synthesis: From linalool by oxidation.

Chemical properties

Linalool Oxide has been identified in essential oils and in fruit aromas. Commercial linalool oxide is a mixture of the cis and trans forms, [5989-33-3] and [34995-77-2], respectively. It is a liquid with an earthy, floral, slightly bergamot-like odor.

Chemical properties

Linalool oxide has a powerful, sweet, woody, penetrating odor with floral, woody-earthy undertones.

Occurrence

Reported found in apricot, apricot essence, bilberry, Mindanaese cinnamomum oil, citrus fruit blossom, cloud berry oil, cocoa, cocoa powder, coffee, roaster coffee, cranberry, black currant, grape, muscat grape juice, Vinifera grape, grapefruit blossoms, grapefruit essence, grapefruit juice, grapefruit oil, Japanese Ho leaf oil, hops, hop oil, lavender essence, lavandin oil, lime essence, lingonberry juice, mango, orange essence, orange juice, passion fruit and other natural sources.

The Uses of Epoxydihydrolinalool

Linalool oxide finds some use in artificial Lavandin and Lavender bases.

Preparation

Linalool oxide is prepared by oxidation of linalool, for example, with peracids. The isomeric compound 2,2,6-trimethyl-6-vinyltetrahydro-2H-pyran-3-ol [14049-11-7], which also occurs in nature, is formed as a by-product:

Aroma threshold values

Detection: 320 ppb

Taste threshold values

Taste characteristics at 50 ppm: green, floral, fatty, woody, fermented, herbal, fruity and berry.

Synthesis

From linalool by oxidation.