bicyclogermacrene

Full Material List

(4E,8E)-4,8,11,11-tetramethylbicyclo[8.1.0]undeca-4,8-diene

Identifiers

CAS (Single)	24703-35-3
FEMA	N/A
EINECS	N/A
Synonyms	(+)- bicyclogermacrene (4E,8E)-4,8,11,11- tetramethylbicyclo[8.1.0]undeca-4,8-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	colorless to pale yellow clear liquid (est)
Assay	96.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	267.00 to 268.00 Â°C. @ 760.00 mm Hg
Flash Point	220.00 Â°F. TCC ( 104.44 Â°C. )
Acid Value	N/A
Vapor Pressure	0.013000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	6.498 (est)
Soluble In	alcohol water, 0.05849 mg/L @ 25 °C (est) water
Occurrence	allamanda cathartica linn. flower oil brazil @ 0.30% angelica seed oil CO2 extract @ 0.60% artemisia campestris spp. glutinosa flower oil italy @ 14.50% artemisia variabilis flower oil italy @ 0.70% baccharis coridifolia oil argentina @ 3.30% backhousia citriodora f. muell. leaf oil @ 0.30% basil oil sweet poland @ 0.13% bay laurel leaf bergamot oil @ 0.012-0.076% cabocla flower oil brazil @ 1.20% cajuput oil @ 0.6% cananga leaf oil @ 0.6% cassinia laevis flower oil australia @ 0.10% cassinia laevis leaf oil australia @ 0.10% cassis bud oil @ 0.00-1.51% cedrela wood oil @ 0.50% chamomile flower oil germany @ 0.64% cinnamomum fragrans baillon leaf oil madagascar @ 3.00% clary sage oil spain @ 0.52% coriander seed oil coriander seed oil cuba @ 0.04% croton cajucara benth. leaf oil brazil @ 2.20% curry wood leaf oil australia @ 4.00% ferula cupularis leaf oil @ 0.37% hyssop oil CO2 extract @ 5.8% hyssop shoot jambu flower oil brazil @ 5.10% lallemantia peltata (l.) fisch. et mey. oil turkey @ 5.10% laurel leaf oil turkey @ 0.10% layana oil wild zimbabwe @ 0.20-0.50% lemon balm shoot lippia aff. gracillis h.b.k. leaf oil brazil @ 1.60% mandarin oil uruguay @ trace% manuka var. eximium oil australia @ 0.80% marjoram oil marjoram oil sweet cuba @ 3.27% marjoram plant marsypianthes chamaedrys (vahl) kuntze oil brazil @ 7.20% microstrobos niphophilus leaf oil australia @ 1.00% mikania cordata (burm. f.) b.l. robinson var. cordata leaf oil france @ 0.80% myrtle lemon scented leaf oil australia @ 1.30% nepeta betonicifolia c.a. meyer oil turkey @ 1.30% oregano plant oregano shoot oil parsley leaf persea americana mill. fruit oil cuba @ 2.30% petitgrain mandarin oil @ 0.03% pinus sylvestris l. needle oil estonia @ 0.20% polyalthia australis (benth.) jessup leaf oil australia @ 4.30% prangos uechtritzii boiss. et hausskn. fruit oil turkey @ 1.90% prangos uloptera dc. oil iran @ 1.20% protium heptaphyllum (aubl.) march leaf oil brazil @ 7.30% pteronia oil @ 1.20% ravintsara leaf oil @ 0.20%% salvia officinalis seed oil tunisia @ 1.29% salvia sclarea oil @ 0.17% salvia sclarea seed oil tunisia @ 4.29% sideritis montana l. oil bulgaria @ 10.90% sideritis scardica l. oil bulgaria @ 4.50% sideritis syriaca l. oil bulgaria @ 3.30% sundacarpus amarus (blume) c.n. page leaf oil australia @ 10.40% tagete oil turkey @ 0.10% tansy flower oil dutch @ trace% tansy leaf oil dutch @ trace% tea tree oil australia @ 0.13% thevetia peruviana (pers.) k. schum. flower oil brazil @ 2.80% vassoura oil @ 3.10% water mint shoot wormwood oil annus france @ 0.16-1.28% yarrow leaf oil @ 0.70% yarrow oil @ 0.30% zanthoxylum bracchyacanthum l. leaf oil australia @ 12.50% zanthoxylum ovalifolium l. leaf oil australia @ 8.20%

Organoleptic

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

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.

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