T-cadinol

Full Material List

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

Identifiers

CAS (Single)	11/1/37
FEMA	N/A
EINECS	N/A
Synonyms	amorphan-3-en-9beta-ol (-)- amorphan-3-en-9beta-ol 10bH- cadin-4-en-10-ol cadin-4-en-10beta-ol .tau.- cadinol 10-epi cadinol 10-epi-a- cadinol epi-alpha- cadinol cedrelanol (1S,4S,4aR,8aR)-1,6- dimethyl-4-(propan-2-yl)-1,2,3,4,4a,7,8,8a-octahydronaphthalen-1-ol (1S,4S,4aR,8aR)-1,6- dimethyl-4-propan-2-yl-3,4,4a,7,8,8a-hexahydro-2H-naphthalen-1-ol sesqui goyol 1- naphthalenol, 1,2,3,4,4a,7,8,8a-octahydro-1,6-dimethyl-4-(1-methylethyl)-, (1S,4S,4aR,8aR)- (1S-(1alpha,4alpha, 4aalpha,8abeta))- 1,2,3,4,4a,7,8,8a- octahydro-1,6-dimethyl-4-(1-methyl ethyl)-1-naphthalenol pilgerol (1S,4S,4aR,8aR)-4-iso propyl-1,6-dimethyl-1,2,3,4,4a,7,8,8a-octahydronaphthalen-1-ol torreyol
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	white crystalline solid (est)
Assay	97.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	139.00 to 140.00 Â°C. @ 760.00 mm Hg
Boiling Point	302.00 to 304.00 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)	4.899 (est)
Soluble In	alcohol water, 9.13 mg/L @ 25 °C (est) water
Occurrence	amyris wood oil @ <0.10% angelica root oil @ 0.04% basil oil CO2 sweet @ 5.79% basil oil sweet @ 18.14% basil oil var. glabratum turkey @ 3.06% basil plant basil shoot oil cajuput oil vietnam @ trace% cananga leaf oil @ 0.9% cascarilla bark oil @ 1.00% cassinia laevis flower oil australia @ 2.50% cassinia laevis leaf oil australia @ 0.10% cinnamon fruit oil india @ 2.7-3.4% curry fruit oil india @ 0.10% curry leaf oil india @ 0.10% cypress cone oil egypt @ 0.2% erigeron graveolens l. oil iran @ 5.20% eucalyptus globulus fruit oil @ 0.28% geranium oil rwanda @ 0.35% hinoki root oil @ 5.88% hinoki wood oil @ 10.61% hyssop leaf hyssop oil CO2 extract @ 0.4% hyssop shoot labdanum oil @ 0.81% laurel leaf oil turkey @ trace% lavandin oil abrialis @ 0.21% lavandin oil grosso @ 0.20% lavender oil france @ 0.99% lavender oil spike france @ 0.06% lavender oil spike spain @ 0.08% lemon balm shoot lemon verbena oil morocco @ 0.9% lemon verbena oil turkey @ 0.97% marjoram pot oil turkey @ 0.00-0.12% microstrobos niphophilus leaf oil australia @ 0.70% mikania cordata (burm. f.) b.l. robinson var. cordata leaf oil france @ 0.10% pepper tree berry oil @ 1.39% pepper tree leaf oil @ 4.70% peppermint oil CO2 extract @ 0.60% phoebe oil brazil @ 0.78% pimenta leaf oil @ 6.64% pine needle oil dwarf @ 2.17% pinus formosana hayata pinus pentaphylla polyalthia australis (benth.) jessup leaf oil australia @ 0.90% pteronia oil @ 0.40% rosemary oil france @ 0.00-0.12% rosemary oil morocco @ 0.00-0.11% salvia officinalis seed oil tunisia @ 0.15% salvia plebeia oil @ 10.21% salvia sclarea seed oil tunisia @ 0.52% satureja viminea l. oil costa rica @ trace% sideritis montana l. oil bulgaria @ 1.80% thyme oil wild or creeping canada @ 1.00% thyme oil wild or creeping france @ 3.40% thymus richardii pers. subsp. nitidus (guss.) jalas oil italy @ 4.00% torreya nucifera yarrow oil @ 0.40% yarrow oil greece @ 0.10% zanthoxylum bracchyacanthum l. leaf oil australia @ 0.30%

Organoleptic

Organoleptic Notes	1. Odor Type: balsamic Odor Strength:none balsamic earthy Odor Description:at 100.00 %. pure has no odor but mixtures have balsam earthy Odor and/or flavor descriptions from others (if found).
Odor	balsamic balsamic, earthy,
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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