(-)-cubenol

Full Material List

(1S,4R,4aR,8aR)-4,7-dimethyl-1-propan-2-yl-2,3,4,5,6,8a-hexahydro-1H-naphthalen-4a-ol

Identifiers

CAS (Single)	21284-22-0
FEMA	N/A
EINECS	N/A
Synonyms	10bH- cadin-4-en-1-ol (1S,4R,4aR,8aR)-4,7- dimethyl-1-(propan-2-yl)-1,3,4,5,6,8a-hexahydronaphthalen-4a(2H)-ol (1S,4R,4aR,8aR)-4,7- dimethyl-1-propan-2-yl-2,3,4,5,6,8a-hexahydro-1H-naphthalen-4a-ol (1S- (1alpha,4beta, 4abeta,8aalpha))- 1,3,4,5,6,8a- hexahydro-4,7-dimethyl-1-(1-methyl ethyl)-4a(2H)-naphthalenol (1S,4R,4aR,8aR)-1-iso propyl-4,7-dimethyl-1,3,4,5,6,8a-hexahydronaphthalen-4a(2H)-ol
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	222.37142
Molecular Formula	C15 H26 O

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	92.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	300.00 to 302.00 Â°C. @ 760.00 mm Hg
Flash Point	263.00 Â°F. TCC ( 128.33 Â°C. )
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	4.97
Soluble In	alcohol water, 9.13 mg/L @ 25 °C (est)
Occurrence	ayou wood oil @ 2.10% basil oil CO2 sweet @ 1.08% basil oil sweet @ 2.46% basil oil var. glabratum turkey @ 0.47% cedarwood oil texas @ 0.20% cedrela wood oil @ 0.96% champaca concrete @ 0.04% cinnamon fruit oil india @ 0.5-0.8% clary sage oil spain @ 0.16% clove leaf cubeb oil @ 0.56% curry wood leaf oil australia @ 0.30% cypress oil @ trace% geranium rose-scented oil (pelargonium spp.) cuba @ 0.60% labdanum oil @ 1.71% lavandin oil grosso @ trace% microstrobos niphophilus leaf oil australia @ 0.30% petitgrain combava oil @ trace% tea tree oil australia @ 0.52% vassoura oil @ 0.30%

Organoleptic

Organoleptic Notes	1. Odor Type: spicy spicy herbal tea green tea Odor Description:at 100.00 %. spicy herbal green tea
Odor	spicy spicy, herbal, tea, green,
Flavor	spicy spicy,

AInsights BETA

About FlavScents AInsights (Disclosure)
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.

Generated GMT (p)

Suppliers

No suppliers are currently related to this material.

Become a FlavScents Supplier