Pinocarveol

Pinocarveol

Pinocarveol

Chemical compound Pinocarveol

Pinocarveol is an organic compound with the formula C10H16O. It is a bicyclic monoterpenoid, which is a combination of two isoprene units with one hydroxyl group as a substituent.[1] It exists as either trans- or cis-pinocarveol, referring to stereochemical orientation of the oxygen as compared to the methylene bridge. It is a naturally occurring molecule in numerous plant species including Eucalyptus globulus and Picea abies.[2] Pinocarveol is found in a variety of essential oils.[3][4]

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Synthesis

Pinocarveol can be synthesized by heating a mixture of turpentine, selenium dioxide, and hydrogen peroxide. The selenium dioxide acts as a catalyst while the hydrogen peroxide oxidizes the pinene found in turpentine. The other products in the turpentine are left unreacted.[5]

Use

Pinocarveol is used as a food flavoring.[6] In the European Union it is designated Fl 02.100.[7]

References

  1. [1]
    Clarke, S (2008), "Families of compounds that occur in essential oils", Essential Chemistry for Aromatherapy, Elsevier, pp. 41–77, doi:10.1016/b978-0-443-10403-9.00003-0, ISBN 978-0-443-10403-9
  2. [2]
    "LOTUS: Natural Products Online". lotus.naturalproducts.net. Retrieved 2022-02-22.
  3. [3]
    Dob, T.; Dahmane, D.; Chelghoum, C. (2006-01-01). "Essential Oil Composition of Juniperus Oxycedrus. Growing in Algeria". Pharmaceutical Biology. 44 (1): 1–6. doi:10.1080/13880200500530922. ISSN 1388-0209. S2CID 84516218.
  4. [4]
    Bansal, Anita; Boehme, Amelia K.; Eiter, Lauren C.; Schmidt, Jennifer M.; Setzer, William N.; Vincent, Michael A. (2006). "Chemical Composition and Bioactivity of the Leaf Oil of Calyptranthes pallens (Poir.) Griseb. from Abaco Island, Bahamas". Natural Product Communications. 1 (4): 1934578X0600100. doi:10.1177/1934578X0600100407. ISSN 1934-578X. S2CID 132063891.
  5. [5]
    Coxon, James M.; Dansted, Erik; Hartshorn, Michael P. (1970). "trans-Pinocarveol from New Zealand turpentine". Journal of Chemical & Engineering Data. 15 (2): 336. doi:10.1021/je60045a013. ISSN 0021-9568.
  6. [6]
    "Pinocarveol". Evaluations of the Joint FAO/WHO Expert Committee on Food Additives.
  7. [7]
    "Commission Implementing Regulation (EU) No 872/2012 of 1 October 2012 adopting the list of flavouring substances provided for by Regulation (EC) No 2232/96 of the European Parliament and of the Council, introducing it in Annex I to Regulation (EC) N 1334/2008 of the European Parliament and of the Council and repealing Commission Regulation (EC) No 1565/2000 and Commission Decision 1999/217/EC – Text with EEA relevance". 2 October 2012.
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