Valencene

Valencene

Names
IUPAC name (3R,4aS,5R)-4a,5-dimethyl-3-(prop-1-en-2-yl)-1,2,3,4,4a,5,6,7-octahydronaphthalene
Identifiers
CAS Number	4630-07-3
3D model (Jmol)	Interactive image
ChEBI	CHEBI:61700
ChemSpider	8031495
ECHA InfoCard	100.022.770
PubChem	9855795
UNII	96H21P91IG
InChI InChI=1S/C15H24/c1-11(2)13-8-9-14-7-5-6-12(3)15(14,4)10-13/h7,12-13H,1,5-6,8-10H2,2-4H3/t12-,13-,15+/m1/s1 Key: QEBNYNLSCGVZOH-NFAWXSAZSA-N InChI=1/C15H24/c1-11(2)13-8-9-14-7-5-6-12(3)15(14,4)10-13/h7,12-13H,1,5-6,8-10H2,2-4H3/t12-,13-,15+/m1/s1 Key: QEBNYNLSCGVZOH-NFAWXSAZBT
SMILES C\12=C\CC[C@H]([C@@]/1(C[C@H](\C(=C)C)CC2)C)C
Properties
Chemical formula	C15H24
Molar mass	204.36 g·mol^−1
Boiling point	123 °C (253 °F; 396 K) at 11 mmHg
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

Valencene is a sesquiterpene that is an aroma component of citrus fruit and citrus-derived odorants. It is obtained inexpensively from Valencia oranges.^[1] Valencene is biosynthesized from farnesyl pyrophosphate (FPP) by the CVS enzyme.

It is a precursor to nootkatone, the main contributor to the aroma and flavor of grapefruit.^[2]

References

1. Furusawa, Mai; Toshihiro Hashimoto; Yoshiaki Noma; Yoshinori Asakawa (November 2005). "Highly Efficient Production of Nootkatone, the Grapefruit Aroma from Valencene, by Biotransformation". Chem. Pharm. Bull. 53 (11): 1513–1514. doi:10.1248/cpb.53.1513. PMID 16272746.
2. M. M. Bomgardner (July 16, 2012). "Fragrances 101. A Fortuitous Field of Flavors and Fragrances". Chemical & Engineering News. 90 (29).