Rose oxide
Chemical compound
From Wikipedia, the free encyclopedia
Rose oxide[1] is a fragrance chemical found in roses and rose oil. It also contributes to the flavor of some fruits, such as lychee, and wines, such as Gewürztraminer.
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| IUPAC name
Tetrahydro-4-methyl-2-(2-methylpropenyl)-2H-pyran | |
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| ECHA InfoCard | 100.036.763 |
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| Properties | |
| C10H18O | |
| Molar mass | 154.25 g/mol |
| Density | 0.875 g/cm3 |
| Boiling point | 230 °C (446 °F; 503 K) |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Chemistry
Rose oxide is an organic compound of the pyran class of monoterpenes. The compound has a cis- and a trans-isomer, each with a (+)- and (−)-stereoisomer, but only the (−)-cis isomer (odor threshold 0.5 ppb) is responsible for the typical rose (floral green) fragrance.[2]
Production
Rose oxide can be produced industrially beginning with photooxygenation of citronellol to give the allyl hydroperoxide which is then reduced with sodium sulfite to provide the diol. Ring-closure with sulfuric acid forms both the cis- and trans-isomers in equal amounts.[3]
