viridiflorol

Full Material List

(1aR,4S,4aS,7R,7aS)-1,1,4,7-tetramethyl-2,3,4a,5,6,7,7a,7b-octahydro-1aH-cyclopropa[e]azulen-4-ol

Identifiers

CAS (Single)	552-02-3
FEMA	N/A
EINECS	209-003-3
Synonyms	decahydro-1,1,4,7-tetramethyl-, (1ar,4S,4as,7R,7as,7bs)-1H-cycloprop(e)azulen-4-ol (1aR- (1aalpha,4beta,4abeta, 7alpha,7abeta,7balpha))- decahydro-1,1,4,7-tetramethyl-1H-cycloprop(e)azulen-4-ol himbaccol (+)- viridiflorol D- viridiflorol delta- viridiflorol dextro- viridiflorol viridiflorol natural viridiflorol synthetic
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	HN71V2CRMY
CoE Number	10322
XlogP3-AA	N/A
Molecular Weight	222.37142
Molecular Formula	C15 H26 O

Properties

Food Chemicals Codex Listed	No
Appearance	yellow solid (est)
Assay	50.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	75.00 Â°C. @ 760.00 mm Hg
Boiling Point	293.00 to 294.00 Â°C. @ 760.00 mm Hg (est)
Flash Point	253.00 Â°F. TCC ( 123.10 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	0.000177 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	4.838 (est)
Soluble In	alcohol water, 11.98 mg/L @ 25 °C (est)
Occurrence	artemisia campestris spp. glutinosa flower oil italy @ 0.90% artemisia variabilis flower oil italy @ 0.20% basil flower oil sweet @ 0.02% basil leaf oil sweet (ocimum basilicum) @ 0.02% bay laurel leaf bergamot mint oil @ <0.1-3.0% cajuput oil @ 1.3% cassinia laevis flower oil australia @ 0.40% cistus oil @ 4.3% croton cajucara benth. leaf oil brazil @ 0.60% curry wood leaf oil australia @ 0.80% eucalyptus citriodora oil @ trace% eucalyptus globulus bicostata oil @ 0.73% eucalyptus globulus bud oil @ 0.53% eucalyptus globulus fruit oil @ 2.17% eucalyptus globulus maidenii f. muell oil @ 1.09% eucalyptus globulus oil @ 1.12% eucalyptus globulus oil rwanda @ 0.03% eucalyptus globulus oil zambia @ 0.50% eucalyptus globulus pseudoglobulus oil @ 0.13% glycosmis pentaphylla (cor.) bark oil india @ 0.20% himantandra baccata horsemint shoot labdanum leaf oil @ 11.80% labdanum oil @ 12.81% laurel leaf oil turkey @ 0.30% lemon verbena oil morocco @ 0.1% lemon verbena oil turkey @ 0.08% lime oil expressed florida @ trace% manuka var. eximium oil australia @ 4.30% manuka var. rotundifolium oil australia @ 2.00% manuka var. scoparium oil new zealand @ 0.46% marjoram oil spain @ 0.35% marsypianthes chamaedrys (vahl) kuntze oil brazil @ 0.60% melaleuca viridiflora myrtle lemon scented leaf oil australia @ 2.30% peppermint leaf peppermint oil america @ 0.15% peppermint oil mongolia @ 0.09% phoebe oil brazil @ 1.19% polyalthia australis (benth.) jessup leaf oil australia @ 1.10% sage leaf sage oil sage oil albania @ 4.60% sage oil cuba @ 13.46% sage oil dalmatian @ 4.60% sage oil hydrodistillation france @ 0.60% sage oil lithuania @ 4.58% sage oil reunion @ 1.70% salvia lavandulifolia vahl. leaf oil @ 3.30% salvia lavandulifolia vahl. leaf oil spain @ 4.50% salvia officinalis oil cuba @ 13.46% salvia officinalis oil reunion @ 3.77% salvia officinalis seed oil tunisia @ 2.66% satureja viminea l. oil costa rica @ trace% spearmint oil sundacarpus amarus (blume) c.n. page leaf oil australia @ 0.30% tansy oil canada @ 0.20% tea tree oil australia @ 0.58% thyme oil portuguese @ 0.1% thyme oil spain @ 0.08% valeriana officinalis rhizome oil china @ 0.32% water mint leaf water mint shoot witch hazel leaf oil @ 0.21% zanthoxylum bracchyacanthum l. leaf oil australia @ 0.50% zanthoxylum ovalifolium l. leaf oil australia @ 0.40%

Organoleptic

Organoleptic Notes	1. Odor Type: herbal sweet green herbal fruity tropical minty Odor Description:at 100.00 %. sweet green herbal fruity tropical minty Odor and/or flavor descriptions from others (if found).
Odor	herbal sweet, green, herbal, fruity, tropical, minty,
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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