Camphene

Camphene is a bicyclic organic compound. It is one of the most pervasive monoterpenes. As for other terpenes, it is insoluble in water, flammable, colorless, and has a pungent smell.[4] It is a minor constituent of many essential oils such as turpentine, cypress oil, camphor oil, citronella oil, neroli, ginger oil, valerian, and mango.[5] It is produced industrially by catalytic isomerization of the more common alpha-pinene. Camphene is used in the preparation of fragrances and as a food additive for flavoring.

Camphene[1][2]

Names
Preferred IUPAC name 2,2-Dimethyl-3-methylidenebicyclo[2.2.1]heptane
Other names 2,2-Dimethyl-3-methanylidenebicyclo[2.2.1]heptane 2,2-Dimethyl-3-methylenebicyclo[2.2.1]heptane
Identifiers
CAS Number	79-92-5
3D model (JSmol)	Interactive image
ChEBI	CHEBI:3830
ChEMBL	ChEMBL2268550
ChemSpider	6364
ECHA InfoCard	100.001.123
EC Number	201-234-8
KEGG	C06076
PubChem CID	6616
RTECS number	EX1055000
UNII	G3VG94Z26E
UN number	2319 1325
CompTox Dashboard (EPA)	DTXSID8026488
InChI InChI=1S/C10H16/c1-7-8-4-5-9(6-8)10(7,2)3/h8-9H,1,4-6H2,2-3H3 Key: CRPUJAZIXJMDBK-UHFFFAOYSA-N InChI=1/C10H16/c1-7-8-4-5-9(6-8)10(7,2)3/h8-9H,1,4-6H2,2-3H3 Key: CRPUJAZIXJMDBK-UHFFFAOYAL
SMILES C1(=C)C(C)(C)C2CC1CC2
Properties
Chemical formula	C10H16
Molar mass	136.238 g·mol^−1
Appearance	white or colorless solid[3]
Density	0.842 g/cm^3[3]
Melting point	51 to 52 °C (124 to 126 °F; 324 to 325 K)[3]
Boiling point	159 °C (318 °F; 432 K)[3]
Solubility in water	Practically insoluble[3]
Hazards
GHS pictograms
GHS Signal word	Warning
GHS hazard statements	H226, H228, H319, H400, H410
GHS precautionary statements	P210, P233, P240, P241, P242, P243, P264, P273, P280, P303+361+353, P305+351+338, P337+313, P370+378, P391, P403+235, P501
Flash point	40 °C (104 °F; 313 K)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Infobox references

Camphene is biosynthesized from geranyl pyrophosphate.[6]

References

1. IUCLID Datasheet
2. Fisher Scientific MSDS
3. Merck Index, 11th Edition, 1736
4. Eggersdorfer, Manfred (2000). "Terpenes". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a26_205.
5. Pino, Jorge A.; Mesa, Judith; Muñoz, Yamilie; Martí, M. Pilar; Marbot, Rolando (2005). "Volatile Components from Mango (Mangifera indicaL.) Cultivars". Journal of Agricultural and Food Chemistry. 53 (6): 2213–2223. doi:10.1021/jf0402633. PMID 15769159.
6. Croteau, R.; Satterwhite, D. M.; Cane, D. E.; Chang, C. C. (1988). "Biosynthesis of monoterpenes. Enantioselectivity in the enzymatic cyclization of (+)- and (-)-linalyl pyrophosphate to (+)- and (-)-pinene and (+)- and (-)-camphene". The Journal of Biological Chemistry. 263 (21): 10063–71. PMID 3392006.