alpha-thujone

Material Search

N/A

Identifiers

CAS (Single)	546-80-5
FEMA	N/A
EINECS	208-912-2
Synonyms	bicyclo(3.1.0)hexan-3-one, 4-methyl-1-(1-methylethyl)-, (1S,4R,5R)- bicyclo[3.1.0]hexan-3-one, 4-methyl-1- (1-methylethyl)-, [1S-(1a,4a,5a)]- bicyclo[3.1.0]hexan-3-one, 4-methyl-1-(1-methylethyl)-, (1S,4R,5R)- (1S-1-alpha, 4-alpha,5-alpha)-4- methyl-1-(1-methyl ethyl) bicyclo(3.1.0)hexan-3-one (1S,4R,5R)-4- methyl-1-(1-methylethyl)bicyclo[3.1.0]hexan-3-one [1S-(1a,4a,5a)]-4- methyl-1-(1-methylethyl)bicyclo[3.1.0]hexan-3-one (1S,4R,5R)-4-1S,4R,5R)-4- methyl-1-(propan-2-yl)bicyclo[3.1.0]hexan-3-one (1S,4R,5R)-4- methyl-1-propan-2-ylbicyclo[3.1.0]hexan-3-one iso propyl methyl bicyclohexanone (1S,4R)-1-iso propyl-4-methyl bicyclo(3.1.0)hexan-3-one (Z+E)-1-iso propyl-4-methyl bicyclo(3.1.0)hexan-3-one (1S,4R,5R)-1-iso propyl-4-methylbicyclo[3.1.0]hexan-3-one (1S,4R)-1-iso propyl-4-methylbicyclo[3.1.0]hexan-3-one (1S,4R,5R)- thujan-3-one (-)-3- thujanone (1S,4R,5R)-(-)-3- thujanone 3- thujanone, (-)- 3- thujanone, (1S,4R,5R)-(-)- (-)- thujone (-)-3-iso thujone (-)-a- thujone (-)-alpha- thujone (-)-iso thujone a- thujone a-(-)- thujone alpha- thujone L- thujone laevo- thujone
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	R0SQ9G0DU5
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	152.23672
Molecular Formula	C10 H16 O

Properties

Food Chemicals Codex Listed	No
Appearance	colorless to pale yellow clear liquid (est)
Assay	96.00 to 100.00
Specific Gravity	0.91400 @ 20.00 °C.
Lbs/Gal (est)	N/A
Refractive Index	1.45000 @ 20.00 Â°C.
Melting Point	N/A
Boiling Point	200.00 to 201.00 Â°C. @ 760.00 mm Hg
Flash Point	147.00 Â°F. TCC ( 63.89 Â°C. )
Acid Value	N/A
Vapor Pressure	0.323000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	2.044 (est)
Soluble In	alcohol water, 407.7 mg/L @ 25 °C (est) water
Occurrence	armoise oil morocco @ 23.9% artemisia campestris spp. glutinosa flower oil italy @ trace% artemisia gypsacea krasch. oil iran @ 8.90% basil plant bay leaf oil anise @ 0.1% boldus leaf oil chile @ 14.30% caraway seed cascarilla bark oil @ 0.14% cayenne fruit cedarleaf oil canada @ 43.90-56.70% chamomile sweet false chamomile plant cornmint plant costmary oil @ 0.78% cymbopogon citratus (dc.) stapf. oil cuba @ 0.20% hyssop oil CO2 extract @ 0.1% hyssop shoot layana oil wild zimbabwe @ 1.00-2.90% layana oil zimbabwe @ 0.7% lemon verbena oil morocco @ 0.3% mugwort plant nepeta denudata benth. oil iran @ 0.40% nepeta racemosa lam. oil iran @ 0.50% oregano plant oregano shoot peppermint oil rosemary plant rosemary sap sage leaf sage leaf oil sage oil sage oil albania @ 35.90% sage oil cuba @ 12.95% sage oil dalmatian @ 23.00% sage oil dalmatian @ 36.00% sage oil dalmatian @ 63.30% sage oil england @ 24.70% sage oil france @ 65.50% sage oil germany @ 7.21% sage oil hydrodistillation france @ 22.80% sage oil lithuania @ 19.58% sage oil reunion @ 45.50% sage oil sardinia @ 23.00% sage oil spain @ 26.50% sage plant salvia officinalis oil cuba @ 12.95% salvia officinalis oil reunion @ 33.25% salvia officinalis seed oil tunisia @ 14.77% salvia verbenaca seed oil tunisia @ 0.52% savory summer savory plant savory winter savory plant tagete oil CO2 extract @ 0.24% tansy flower oil dutch @ 0.70% tansy leaf oil dutch @ 0.90% tansy oil argentina @ 0.76% tansy oil canada @ 0.90% tansy oil marocco @ 0.10% tarragon leaf oil tarragon shoot thyme oil red spain @ 0.00-0.51% wormwood oil america @ 3.42% wormwood oil italy @ 67.5% wormwood oil poland @ 8.03% yarrow oil greece @ 1.50%

Organoleptic

Organoleptic Notes	1. Odor Type: thujonic cedar thujonic Odor Description:at 10.00 % in dipropylene glycol. cedarleaf thujonic Odor and/or flavor descriptions from others (if found).
Odor	thujonic cedar, thujonic,
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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