alpha-calacorene

Full Material List

4,7-dimethyl-1-propan-2-yl-1,2-dihydronaphthalene

Identifiers

CAS (Single)	21391-99-1
FEMA	N/A
EINECS	N/A
Synonyms	.alpha.- calacorene a- calacorene 1,2- dihydro-4,7-dimethyl-1-(1-methyl ethyl) naphthalene 3,4- dihydrocadalene 4,7- dimethyl-1-propan-2-yl-1,2-dihydronaphthalene
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	200.3244
Molecular Formula	C15 H20

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	289.00 to 290.00 Â°C. @ 760.00 mm Hg
Flash Point	259.00 Â°F. TCC ( 126.11 Â°C. )
Acid Value	N/A
Vapor Pressure	0.004000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	6.218 (est)
Soluble In	alcohol water, 0.2376 mg/L @ 25 °C (est) water
Occurrence	baccharis coridifolia oil argentina @ 0.20% calamus leaf oil @ 0.30% calamus rhizome oil @ 1.30% calamus root oil @ 0.68% cascarilla bark oil @ 0.96% cedarwood oil lebanon @ >0.10% cedrela wood oil @ 0.12% cistus oil @ 0.6% clove bud clove fruit clove leaf geranium rose-scented oil (pelargonium spp.) cuba @ 0.30% guava fruit oil reunion @ 0.30% guava leaf oil cuba @ 0.10% hop labdanum oil @ 0.31% laurel leaf oil turkey @ 0.10% mangrove bark red oil cuba @ 0.10% pennyroyal oil cuba @ 0.09% pepper tree berry oil @ 0.26% phoebe oil brazil @ 1.06% pimenta leaf oil @ 1.23% pine pteronia oil @ 0.70% rosemary plant salvia plebeia oil @ 2.75% salvia sclarea seed oil tunisia @ 0.10% sugandha kokila berry oil @ 0.10% vetiver

Organoleptic

Organoleptic Notes
Odor	N/A
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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