Cas 133661-33-3,2-Hydroxymethyl-6,6-dimethyl-1-[2-(2-methyl-[1,3]dioxolan-2-yl)-ethyl]-cyclohex-2-enol

133661-33-3

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Basic information

Product Name: 2-Hydroxymethyl-6,6-dimethyl-1-[2-(2-methyl-[1,3]dioxolan-2-yl)-ethyl]-cyclohex-2-enol
Synonyms:
CAS NO:133661-33-3
Molecular Formula:
Molecular Weight: 270.369
EINECS: N/A
Product Categories: N/A
Mol File: 133661-33-3.mol
Article Data: 1

Chemical Properties

Melting Point: N/A
Boiling Point: N/A
Flash Point: N/A
Appearance: N/A
Density: N/A
Refractive Index: N/A
Storage Temp.: N/A
Solubility: N/A
CAS DataBase Reference: 2-Hydroxymethyl-6,6-dimethyl-1-[2-(2-methyl-[1,3]dioxolan-2-yl)-ethyl]-cyclohex-2-enol(CAS DataBase Reference)
NIST Chemistry Reference: 2-Hydroxymethyl-6,6-dimethyl-1-[2-(2-methyl-[1,3]dioxolan-2-yl)-ethyl]-cyclohex-2-enol(133661-33-3)
EPA Substance Registry System: 2-Hydroxymethyl-6,6-dimethyl-1-[2-(2-methyl-[1,3]dioxolan-2-yl)-ethyl]-cyclohex-2-enol(133661-33-3)

Safety Data

Hazard Codes: N/A
Statements: N/A
Safety Statements: N/A
WGK Germany:
RTECS:
HazardClass: N/A
PackingGroup: N/A
Hazardous Substances Data: 133661-33-3(Hazardous Substances Data)

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Check Digit Verification of cas no

The CAS Registry Mumber 133661-33-3 includes 9 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 6 digits, 1,3,3,6,6 and 1 respectively; the second part has 2 digits, 3 and 3 respectively.
Calculate Digit Verification of CAS Registry Number 133661-33:
(8*1)+(7*3)+(6*3)+(5*6)+(4*6)+(3*1)+(2*3)+(1*3)=113
113 % 10 = 3
So 133661-33-3 is a valid CAS Registry Number.

133661-33-3Upstream product

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133661-33-3Relevant articles and documents

STRUCTURE AND SYNTHESIS OF TWO NOVEL IONONE-TYPE COMPOUNDS IDENTIFIED IN QUINCE BRANDY (CYDONIA OBLONGA MIL.)

Naef, Regula,Velluz, Alain,Decorzant, Rene,Naef, Ferdinand

, p. 753 - 756 (2007/10/02)

Two new ionone-type compounds (1 and 2) were isolated from quince brandy (Cydonia oblonga Mil.) and their structures deduced from spectroscopic data confirmed by synthesis. 13C-, 1H-NMR and MS data as well as olfactive properties of 1 and 2 are given.

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