Guaiene: Difference between revisions

Guaienes
α-Guaiene	β-Guaiene
	; δ-Guaiene
Names
	IUPAC names α: (1S,4S,7R)-1,4-Dimethyl-7-(prop-1-en-2-yl)-1,2,3,4,5,6,7,8-octahydroazulene; β: (1S,4S)-1,4-Dimethyl-7-(propan-2-ylidene)-1,2,3,4,5,6,7,8-octahydroazulene; δ: (3S,3aS,5R)-3,8-Dimethyl-5-(prop-1-en-2-yl)-1,2,3,3a,4,5,6,7-octahydroazulene
	Other names Guajene
Identifiers
CAS Number	3691-12-1 (α) ; 88-84-6 (β) ; 3691-11-0 (δ) ;
3D model (JSmol)	(α): Interactive image; (β): Interactive image; (δ): Interactive image;
	SMILES (α): C[C@H]1CCC2=C1C[C@H](C(C)=C)CC[C@@H]2C; (β): C[C@H]1CCC2=C1C/C(CC[C@@H]2C)=C(C)\C; (δ): C[C@H]1CCC2=C(C)CC[C@@H](C(C)=C)C[C@]21[H];
Properties
Chemical formula	C15H24
Molar mass	204.357 g·mol−1
Melting point	α: 281-282 °C; α: 78-79 °C (@ 2.5 Torr); β: 281 °C
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). Infobox references

Browse history interactively

Next edit →

Content deleted Content added

VisualWikitext

Inline

Revision as of 18:26, 4 November 2011

Guaienes are a series of closely-related natural chemical compounds that have been isolated from a variety of plant sources. The guaienes are sesquiterpenes with the molecular formula C₁₅H₂₄. α-Guaiene is the most common and was first isolated from guaiac wood oil from Bulnesia sarmientoi.^[4] The guaienes are used in the fragrance and flavoring industries to impart earthy, spicy aromas and tastes.^[1]^[5]

References

^ ^a ^b Alpha-guaiene, The Good Scents Company
^ Takeda, Kenichi (1961). "Studies on sesquiterpenoids—III , Some derivatives of guaiol". Tetrahedron. 13 (4): 308–318. doi:10.1016/S0040-4020(01)92224-0.
^ Won, Mi-Mi (2009). "Analytica Chimica Acta". 631 (1): 54–61. {{cite journal}}: Cite journal requires |journal= (help)
^ Bates, R. B.; Slagel, R. C. (1962). "Terpenoids. VI. β-Bulnesene, α-guaiene, β-patchoulene, and guaioxide in essential oils". Chemistry & Industry: 1715–1716.{{cite journal}}: CS1 maint: multiple names: authors list (link)
^ Guaiene, Joint FAO/WHO Expert Committee on Food Additives

[thegoodscentscompany-1] Alpha-guaiene, The Good Scents Company

[2] Takeda, Kenichi (1961). "Studies on sesquiterpenoids—III , Some derivatives of guaiol". Tetrahedron. 13 (4): 308–318. doi:10.1016/S0040-4020(01)92224-0.

[3] Won, Mi-Mi (2009). "Analytica Chimica Acta". 631 (1): 54–61. {{cite journal}}: Cite journal requires |journal= (help)

[4] Bates, R. B.; Slagel, R. C. (1962). "Terpenoids. VI. β-Bulnesene, α-guaiene, β-patchoulene, and guaioxide in essential oils". Chemistry & Industry: 1715–1716.{{cite journal}}: CS1 maint: multiple names: authors list (link)

[5] Guaiene, Joint FAO/WHO Expert Committee on Food Additives

[1]

[2]

[3]

[4]

[5]

@@ Line 35: / Line 35: @@
 |  Appearance =
 |  Density =
-|  MeltingPt = α: 281-282 °C<ref name=thegoodscentscompany>[http://www.thegoodscentscompany.com/data/rw1054351.html Alpha-guaiene], The Good Scents Company</ref><br>α: 78-79 °C (@ 2.5 Torr)<ref>{{cite journal | author = Takeda, Kenichi | journal = Tetrahedron | year = 1961 | volume = 13 | pages = 308-318}}</ref><br>β: 281 °C<ref>{{cite journal | author = Won, Mi-Mi | title = Analytica Chimica Acta | year = 2009 | volume = 631 | issue = 1 | pages = 54-61}}</ref>
+|  MeltingPt = α: 281-282 °C<ref name=thegoodscentscompany>[http://www.thegoodscentscompany.com/data/rw1054351.html Alpha-guaiene], The Good Scents Company</ref><br>α: 78-79 °C (@ 2.5 Torr)<ref>{{cite journal | author = Takeda, Kenichi | journal = Tetrahedron | year = 1961 | volume = 13 | pages = 308–318 | doi = 10.1016/S0040-4020(01)92224-0 | title = Studies on sesquiterpenoids—III ,  Some derivatives of guaiol | issue = 4}}</ref><br>β: 281 °C<ref>{{cite journal | author = Won, Mi-Mi | title = Analytica Chimica Acta | year = 2009 | volume = 631 | issue = 1 | pages = 54–61}}</ref>
 |  BoilingPt =
 |  Solubility = }}
@@ Line 45: / Line 45: @@
-'''Guaienes''' are a series of closely-related natural chemical compounds that have been isolated from a variety of plant sources.  The guaienes are [[sesquiterpene]]s with the molecular formula C<sub>15</sub>H<sub>24</sub>.  α-Guaiene is the most common and was first isolated from [[Oil of guaiac|guaiac wood oil]] from ''[[Bulnesia sarmientoi]]''.<ref>{{cite journal | author = Bates, R. B.; Slagel, R. C. | title = Terpenoids. VI. β-Bulnesene, α-guaiene, β-patchoulene, and guaioxide in essential oils | journal = Chemistry & Industry | year = 1962 | pages = 1715-1716}}</ref>  The guaienes are used in the fragrance and flavoring industries to impart earthy, spicy aromas and tastes.<ref name=thegoodscentscompany/><ref>[http://www.fao.org/ag/agn/agns/jecfa_index_en.asp Guaiene], Joint FAO/WHO Expert Committee on Food Additives</ref>
+'''Guaienes''' are a series of closely-related natural chemical compounds that have been isolated from a variety of plant sources.  The guaienes are [[sesquiterpene]]s with the molecular formula C<sub>15</sub>H<sub>24</sub>.  α-Guaiene is the most common and was first isolated from [[Oil of guaiac|guaiac wood oil]] from ''[[Bulnesia sarmientoi]]''.<ref>{{cite journal | author = Bates, R. B.; Slagel, R. C. | title = Terpenoids. VI. β-Bulnesene, α-guaiene, β-patchoulene, and guaioxide in essential oils | journal = Chemistry & Industry | year = 1962 | pages = 1715–1716}}</ref>  The guaienes are used in the fragrance and flavoring industries to impart earthy, spicy aromas and tastes.<ref name=thegoodscentscompany/><ref>[http://www.fao.org/ag/agn/agns/jecfa_index_en.asp Guaiene], Joint FAO/WHO Expert Committee on Food Additives</ref>
 ==References==