magnolia indene

Full Material List

2,4-dimethyl-4,4a,5,9b-tetrahydroindeno[1,2-d][1,3]dioxine

Identifiers

CAS (Single)	27606-09-3
FEMA	N/A
EINECS	248-561-2
Synonyms	2,4- dimethyl tetrahydroindenodioxine 1,3- dimethyl-1,4a,9,9a-tetrahydro-2,4-dioxa-fluorene 2,4- dimethyl-4,4a,5,9b-tetrahydroindeno(1,2-d)-1,3-dioxin 2,4- dimethyl-4,4a,5,9b-tetrahydroindeno[1,2-d]-1,3-dioxin 2,4- dimethyl-4,4a,5,9b-tetrahydroindeno[1,2-d][1,3]dioxine dimethyl-4,4alpha-5,9-beta-tetrahydroindene 2,4- dimethyl-4,4alpha,5,9beta-tetrahydroindeno(1,2 : d)-1,3-dioxine 2,4- dimethyl-5,6-indeno-1,3-dioxan indeno(1,2-d)-1,3-dioxin, 4,4a,5,9b-tetrahydro-2,4-dimethyl- indeno[1,2-d]-1,3-dioxin, 4,4a,5,9b-tetrahydro-2,4-dimethyl- magnolan (Symrise) magnolia indene magnolial (Tadimety) 4,4a,5,9b- tetrahydro-2,4-dimethylindeno-(1,2d)-1,3-dioxin
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	204.26892
Molecular Formula	C13 H16 O2

Properties

Food Chemicals Codex Listed	No
Appearance	colorless to pale yellow clear liquid (est)
Assay	98.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	295.00 to 296.00 Â°C. @ 760.00 mm Hg
Flash Point	262.00 Â°F. TCC ( 127.78 Â°C. )
Acid Value	N/A
Vapor Pressure	0.003000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	2.534 (est)
Soluble In	alcohol water, 217.1 mg/L @ 25 °C (est) water
Occurrence	not found in nature

Organoleptic

Organoleptic Notes	1. Odor Type: floral Odor Strength:medium Substantivity:308 hour(s) at 100.00 % floral green grapefruit narcissus magnolia geranium gardenia Odor Description:at 100.00 %. floral green grapefruit narcissus magnolia geranium gardeniaLuebke, William tgsc, (1988) Odor sample from: Harrmann & Reimer Corporation Odor and/or flavor descriptions from others (if found).
Odor	floral floral, green, grapefruit, narcissus, magnolia, geranium, gardenia,
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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Suppliers

Vigon International

MAGNOLAN • 502517

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