539-52-6 Usage
Description
Perillen, also known as perillen alcohol or perillyl alcohol, is a monoterpenoid with a furan structure where the hydrogen at position 3 is replaced by a 4-methylpent-3-en-1-yl group. It is a defensive allomone of thrips and is characterized by its flowery, citrus-like flavor.
Uses
1. Used in Flavor Industry:
Perillen is used as a flavoring agent for its unique flowery, citrus-like taste, adding a distinct aroma and flavor to various food and beverage products.
2. Used in Fragrance Industry:
Due to its pleasant and versatile scent, perillen is used as a component in the creation of perfumes and other fragrances, enhancing the overall sensory experience.
3. Used in Pharmaceutical Industry:
Perillen has potential applications in the pharmaceutical industry, particularly in the development of drugs targeting specific health conditions. Its chemical structure and properties make it a candidate for further research and development in this field.
4. Used in Pheromone Research:
As a defensive allomone of thrips, perillen can be used in research related to pheromones and chemical communication in insects, contributing to a better understanding of their behavior and ecological roles.
5. Used in Cosmetic Industry:
Given its pleasant scent and potential therapeutic properties, perillen may be utilized in the cosmetic industry for the development of skincare and beauty products that offer both sensory and health benefits.
Check Digit Verification of cas no
The CAS Registry Mumber 539-52-6 includes 6 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 3 digits, 5,3 and 9 respectively; the second part has 2 digits, 5 and 2 respectively.
Calculate Digit Verification of CAS Registry Number 539-52:
(5*5)+(4*3)+(3*9)+(2*5)+(1*2)=76
76 % 10 = 6
So 539-52-6 is a valid CAS Registry Number.
InChI:InChI=1/C10H14O/c1-9(2)4-3-5-10-6-7-11-8-10/h4,6-8H,3,5H2,1-2H3
539-52-6Relevant articles and documents
Characteristic flavor formation of thermally processed N-(1-deoxy-α-D-ribulos-1-yl)-glycine: Decisive role of additional amino acids and promotional effect of glyoxal
Zhan, Huan,Cui, Heping,Yu, Junhe,Hayat, Khizar,Wu, Xian,Zhang, Xiaoming,Ho, Chi-Tang
, (2021/09/28)
The role of amino acids and α-dicarbonyls in the flavor formation of Amadori rearrangement product (ARP) during thermal processing was investigated. Comparisons of the volatile compounds and their concentrations when N-(1-deoxy-α-D-ribulos-1-yl)-glycine r
REGIO-CONTROLLED PRENYLATION AND GERANYLATION OF 3-FURYLMETHYLMAGNESIUM BROMIDE. SELECTIVE SYNTHESES OF 3-SUBSTITUTED FURANOID AND 2-SUBSTITUTED 3-METHYLFURANOID TERPENES.
Araki,Butsugan
, p. 1446 - 1449 (2007/10/02)
Coupling reactions of 3-furylmethylmagnesium bromide with prenyl and geranyl diethyl phosphates gave 2-substituted 3-methylfurans, rosefuran and sesquirosefuran, as the main products. When the reactions were carried out in the presence of a catalytic amount of copper(I) iodide, normal coupling occurred and 3-substituted furans, perillene and dendrolasin, were formed in good yields. The related naturally occurring 3-substituted thiophene, 3-(4-methyl-3-pentenyl)thiophene, was also synthesized from 3-thienylmethylmagnesium bromide and prenyl diethy phosphate.
