delta-elemene

Full Material List

(3S,4R)-4-ethenyl-4-methyl-1-propan-2-yl-3-prop-1-en-2-ylcyclohexene

Identifiers

CAS (Single)	20307-84-0
FEMA	N/A
EINECS	N/A
Synonyms	1,3,6- elematriene (3S,4R)-4- ethenyl-4-methyl-1-propan-2-yl-3-prop-1-en-2-ylcyclohexene (3R-(E))-4- ethenyl-4-methyl-3-(1-methyl ethenyl)-1-(1-methyl ethyl) cyclohexene (3R-trans)-4- ethenyl-4-methyl-3-(1-methyl ethenyl)-1-(1-methyl ethyl) cyclohexene (1S,2R)-(-)-2-iso propenyl-1-vinyl-p-menth-3-ene (1S,2R)-(-)-2-iso propenyl-1-vinyl-para-menth-3-ene
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	01.039 delta-elemene
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	10996
XlogP3-AA	N/A
Molecular Weight	204.35628
Molecular Formula	C15 H24

Properties

Food Chemicals Codex Listed	No
Appearance	colorless to yellow clear liquid (est)
Assay	95.00 to 100.00
Specific Gravity	0.85600 to 0.86200 @ 25.00 °C.
Lbs/Gal (est)	7.123 to 7.173
Refractive Index	1.48000 to 1.48600 @ 20.00 Â°C.
Melting Point	N/A
Boiling Point	254.00 to 255.00 Â°C. @ 760.00 mm Hg (est)
Flash Point	211.00 Â°F. TCC ( 99.50 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	0.028000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	6.446 (est)
Soluble In	water, 0.01368 mg/L @ 25 °C (est)
Occurrence	angelica root oil @ 0.42% anise seed baccharis coridifolia oil argentina @ 0.10% basil oil CO2 sweet @ trace% basil oil sweet @ trace% bergamot oil @ 0.000-0.007% boronia absolute @ 0.01% cajuput oil vietnam @ trace% calamus leaf oil @ 0.21% calamus root oil mongolia @ 0.50% cananga leaf oil @ 1.1% cassis bud oil @ trace-0.24% cedrela wood oil @ 0.44% chamomile oil morocco @ 0.70% citronella oil ceylon @ 0.03% citronella oil china @ 0.01% citronella oil java @ 0.01% clary sage oil spain @ trace% croton cajucara benth. leaf oil brazil @ 0.30% croton flavens l. (welensali) leaf oil curacao @ 0.30% cubeb oil @ 0.10% curcuma amada roxb. rhizome oil india @ 0.20% curry wood leaf oil australia @ 0.40% ginger root oil china @ 0.10% ginger root oil CO2 extract australia @ 0.23% guava leaf oil cuba @ trace% guava oil jambu flower oil brazil @ 0.30% kachur oil @ 0.20% lavender oil france @ trace% lime oil distilled mexico @ 0.06% lime oil distilled peru @ 0.05% lime oil expressed florida @ 0.1% mandarin fruit mandarin fruit juice - trace amount mandarin oil uruguay @ 0.01% marjoram oil sweet cuba @ trace% marjoram oil sweet cyprus @ trace-0.20% marjoram oil sweet turkey @ 0.03-0.04% marsypianthes chamaedrys (vahl) kuntze oil brazil @ 2.50% mikan peel oil @ trace% mikania cordata (burm. f.) b.l. robinson var. cordata leaf oil france @ 0.50% ocimum gratissimum l. oil brazil @ 0.17% orange peel oil bitter china @ 0.01% patchouli oil china @ 0.04% pepper black pepper fruit pepper black pepper fruit oil pepper oil black india @ 0.10% phlomis fruticosa l. flower oil greece @ 0.20% phoebe oil brazil @ 0.06% piper cernum vell. var. cernum yuncker leaf oil brazil @ 0.20% polyalthia australis (benth.) jessup leaf oil australia @ 0.40% ravintsara leaf oil @ 0.55%% salvia atropatana bunge oil iran @ 1.10% salvia officinalis seed oil tunisia @ 0.07% salvia sclarea seed oil tunisia @ 0.85% salvia verbenaca seed oil tunisia @ 3.97% savin oil @ 0.36% sideritis montana l. oil bulgaria @ 5.60% sideritis scardica l. oil bulgaria @ 0.80% sideritis syriaca l. oil bulgaria @ 1.50% tagete oil CO2 extract @ 3.00% valerian root oil @ 0.2-2.9% valerian root oil CO2 extract china @ 0.08% vassoura oil @ 0.40% yarrow oil @ 0.10% ylang ylang oil CO2 extract @ 0.02% yuzu peel oil c.p. @ 0.01-0.02% yuzu peel oil CO2 extract @ 0.01-0.02%

Organoleptic

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