Dihydrocoumarin (CAS N° 119-84-6)​

Photo credits: ScenTree SAS

Balsamic Ambery > Coumarinic

Dihydrocoumarin

Chroman-2-one ; Benzo dihydro pyrone ; Benzo dihydropyrone ; 1,2-benzodihydropyrone ; Dihydrobenzopyranone ; 2-oxo-chroman ; 2-chromanone ; Dihydro coumarin ; 3,4-dihydro-1-benzopyran-2-one ; Dihydrobenzopyrone ; Hydrocoumarin ; Melilotic acid lactone ; Melilotic lactone ; Melilotine ; Melilotol

Dihydrocoumarin (CAS N° 119-84-6)​

Photo credits: ScenTree SAS

Do you sell any of the raw materials? Would you like to let our users know?
Send an email to fournisseurs@scentree.coto learn about our advertising opportunities.

Do you sell any of the raw materials? Would you like to let our users know?
Send an email to fournisseurs@scentree.coto learn about our advertising opportunities.

Information Générales

General Presentation

  • CAS N° : 119-84-6

  • EINECS number : 204-354-9

  • FEMA number : 2381

  • Density : 1,169

  • Optical rotation : Donnée indisponible

  • Allergens : This ingredient does not contain any allergen.

  • Refractive Index @20°C : Donnée indisponible

  • Volatility : Base

  • Price Range : €€

  • Appearance : Colorless liquid to solid

  • FLAVIS number : 13.009

  • JECFA number : 1171

Information on synthetic ingredients

  • Acid Value : Donnée indisponible

  • Boiling Point : 272°C

  • Detection Threshold : Donnée indisponible.

  • Molecular formula : C9H8O2

  • Log P : 1

  • Molecular Weight : 148,16 g/mol

  • Fusion Point : 23°C

  • Flash Point : 113°C

  • Vapor pressure : Donnée indisponible

Utilisation

Uses

Other comments :

Dihydrocoumarin does not have a big olfactive difference with Coumarin. This is why it is used as a Coumarin replacer in aromas.

Stability :

Stable in perfumes and diverse functional bases

Uses in perfumery :

Dihydrocoumarin is not so used in perfumery, but widely used in aromas because Coumarin is not edible. Gives a base to fruity notes, gives a dried fruits note. Used in vanilla flavours, alternating with tonka bean and Peru balsam. Used in white chocolate notes to counterbalance acids.

Year of discovery :

Data not available.

Isomerism :

Dihydrocoumarin does not have any isomer used in perfumery.

Synthesis precursor :

Dihydrocoumarin can mediate the synthesis of Hexahydrocoumarin or Octahydrocoumarin. The hydrogenation which allows to obtain these products must be made with the appropriate catalyst and conditions.

Natural availability :

Dihydrocoumarin can be extracted in its natural state from several plants, including medicinal tea and Tarragon EO.

Synthesis route :

Dihydrocoumarin is synthesized from coumarin, by a Raney nickel catalysed hydrogenation reaction. On the other hand, Hexahydrocoumarin can be dehydrogenated during the vapor phase, with a palladium catalysis in order to obtain Dihydrocoumarin.

Utilisation

Regulations & IFRA

  • IFRA 51th : This ingredient is restricted by IFRA

  • Restriction type : RESTRICTION

  • Cause of restriction : DERMAL SENSITIZATION AND SYSTEMIC TOXICITY

  • Amendment : 49

Quantitative limit on the use :
Cat.1 Cat.2 Cat.3 Cat.4
Cat.5
A B C D
Cat.6
0,077 % 0,023 % 0,46 % 0,43 %
0,11 % 0,11 % 0,11 % 0,03 %
0,25 %
Cat.5
A B C D
Cat.6
0,11 % 0,11 % 0,11 % 0,03 %
0,25 %
Cat.7
A B
Cat.8 Cat.9
Cat.10
A B
Cat.11
A B
Cat.12
0,88 % 0,88 %
0,03 % 0,84 %
0,84 % 3 %
0,03 % 0,03 %
No Restriction
Cat.10
A B
Cat.11
A B
Cat.12
0,84 % 3 %
0,03 % 0,03 %
No Restriction
I am a chocolate hazelnut cookie. I come out of the oven. Impossible to refuse me.
This website is using cookies
Our website uses cookies for statistics, performance, and security. These anonymous data allow us to give you an optimal navigation experience. You can always disable cookies in your browser settings.