2-Pinene

• CAT Number: R043471
• CAS Number: 80-56-8
• Molecular Formula: C10H16
• Molecular Weight: 136.24
• Purity: ≥95%
• Synonyms: 2,6,6-Trimethyl-bicyclo[3.1.1]hept-2-ene; (±)-2-Pinene; (±)-α-Pinene; 2,6,6-Trimethylbicyclo[3.1.1]hept-2-ene; Acintene A; Leavo 95; NSC 7727; PC 500; PC 500 (terpene); Sylvapine A; alpha-Pinene; α-Pinene
• Storage: -20°C
• IUPAC Name: 2,6,6-trimethylbicyclo[3.1.1]hept-2-ene
• InChI: InChI=1S/C10H16/c1-7-4-5-8-6-9(7)10(8,2)3/h4,8-9H,5-6H2,1-3H3
• InChIKey: GRWFGVWFFZKLTI-UHFFFAOYSA-N
• SMILES: CC1=CCC2CC1C2(C)C

2-Pinene（Cat No.:R043471）is a bicyclic monoterpene with a structure characterized by a pinene ring containing two double bonds. It is a colorless to pale yellow liquid with a fresh, pine-like aroma. Naturally occurring in various essential oils, particularly in pine and turpentine oils, 2-pinene is used in the fragrance and flavor industry for its crisp, pine scent. It also serves as an intermediate in the synthesis of other chemicals, including insecticides, resins, and pharmaceuticals. 2-Pinene is valued for its potential antimicrobial properties and its use in industrial applications like solvents and adhesives.

Reference

1. J Agric Food Chem. 2006 Dec 27;54(26):10092-101. doi: 10.1021/jf061796+.Comparison of the amounts of volatile compounds in French protected designation of origin virgin olive oils.Berlioz B(1), Cordella C, Cavalli JF, Lizzani-Cuvelier L, Loiseau AM, Fernandez X.

 

Headspace solid-phase microextraction (HS-SPME) -gas chromatography using flame ionization detection and multivariate analysis were applied to the study of the specificity of protected designation of origin (PDO) virgin olive oils produced in a southern French region (Alpes-Maritimes) based on their volatile compounds. A total of 35 PDO olive oils from Nice, 6 commercial oils, and 12 other French PDO olive oils were analyzed. Recorded data were subjected to principal component analysis (PCA) and soft independent modeling of class analogy (SIMCA). The method developed here was able to perfectly distinguish different qualities of olive oils. Representative samples from each class obtained by chemometric treatment were analyzed by HS-SPME and GC-MS. PCA and SIMCA of chromatographic data were related to sensory analysis and led to a better understanding of the chemical features and observed sensory effects of olive oils.

2.Thang, Tran D., et al. "Constituents of essential oils from the leaves, stem barks and resins of Canarium parvum Leen., and Canarium tramdenanum Dai et Yakovl.(Burseracea) grown in Vietnam." Natural Product Research 28.7 (2014): 461-466.
3.Narasimharao, K., et al. "Structure–activity relations in Cs-doped heteropolyacid catalysts for biodiesel production." Journal of catalysis 248.2 (2007): 226-234.
4.Jang, Myoseon, and Richard M. Kamens. "Newly characterized products and composition of secondary aerosols from the reaction of α-pinene with ozone." Atmospheric Environment 33.3 (1999): 459-474.
5.Kamens, Richard, et al. "Aerosol formation from the reaction of α-pinene and ozone using a gas-phase kinetics-aerosol partitioning model." Environmental science & technology 33.9 (1999): 1430-1438.