germacrene B

Full Material List

(1E,5E)-1,5-dimethyl-8-propan-2-ylidenecyclodeca-1,5-diene

Identifiers

CAS (Single)	15423-57-1
FEMA	N/A
EINECS	N/A
Synonyms	1,5- cyclodecadiene, 1,5-dimethyl-8-(1-methylethylidene)-, (1E,5E)- 1,5- cyclodecadiene, 1,5-dimethyl-8-(1-methylethylidene)-, (E,E)- (1E,5E)-1,5- dimethyl cyclodeca-8-(propan-2-ylidene)-1,5-diene 1,5- dimethyl-8-(1-methyl ethylidene)-1,5-cyclodecadiene (1E,5E)-1,5- dimethyl-8-(propan-2-ylidene)cyclodeca-1,5-diene (1E,5E)-1,5- dimethyl-8-propan-2-ylidenecyclodeca-1,5-diene (1E,5E)-1,5- dimethylcyclodeca-8-(propan-2-ylidene)1,5-diene germacra-1(10),4,7(11)-triene (1E,4E)- germacra-1(10),4,7(11)-triene (E,E)- germacra-1(10),4,7(11)-triene (1E,4E)- germacrene B (E,E)- germacrene B (1E,5E)-8-iso propylidene-1,5-dimethyl cyclodeca-1,5-diene (1E,5E)-8-iso propylidene-1,5-dimethylcyclodeca-1,5-diene
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	204.35628
Molecular Formula	C15 H24

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	287.00 to 288.00 Â°C. @ 760.00 mm Hg (est)
Flash Point	240.00 Â°F. TCC ( 115.60 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	0.004000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	6.388 (est)
Soluble In	alcohol water, 0.008994 mg/L @ 25 °C (est) water
Occurrence	backhousia citriodora f. muell. leaf oil @ 0.10% basil flower oil sweet @ trace% basil leaf oil sweet (ocimum basilicum) @ 0.01% bergamot oil @ 0.000-0.001% cabocla flower oil brazil @ 1.40% cassis bud oil @ 0.00-1.12% cinnamon fruit oil india @ 1.7-2.0% coriander leaf oil @ 0.10-0.18% croton cajucara benth. leaf oil brazil @ 2.10% jambu flower oil brazil @ 0.10% levisticum officinale flower oil @ 0.37% levisticum officinale seed oil @ 0.47% lime fruit lime oil CO2 extract mexico @ 0.21% lime oil distilled mexico @ 0.03% lime oil distilled peru @ 0.05% lime oil expressed florida @ 0.1% mandarin oil uruguay @ 0.01% marsypianthes chamaedrys (vahl) kuntze oil brazil @ 0.30% mikania cordata (burm. f.) b.l. robinson var. cordata leaf oil france @ 1.40% oregano plant pepper black pepper fruit oil pepper black pepper seed oil petitgrain bigarade oil @ trace% phlomis fruticosa l. flower oil greece @ 0.90% prangos uechtritzii boiss. et hausskn. fruit oil turkey @ 1.50% protium heptaphyllum (aubl.) march leaf oil brazil @ 1.60% protium heptaphyllum (aubl.) march resin oil brazil @ 0.20% sage oil albania @ 0.10% salvia atropatana bunge oil iran @ 10.00% salvia officinalis seed oil tunisia @ 0.08% salvia plebeia oil @ 0.27% salvia sclarea seed oil tunisia @ 1.29% santolina oil @ 0.73% tagete oil zambia @ 0.50% zinnia elegans jacq. flower oil brazil @ 1.40%

Organoleptic

Organoleptic Notes	1. Odor Type: woody woody earthy spicy Odor Description:at 100.00 %. woody earthy spicy Odor and/or flavor descriptions from others (if found).
Odor	woody woody, earthy, spicy,
Flavor	N/A

AInsights BETA

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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