Camphene

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 racemate; [1] 5794-03-6]] + enantiomer; 5794-04-7 - enantiomer;
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
Density	0.842 g/cm3
Melting point	51 to 52 °C (124 to 126 °F; 324 to 325 K)
Boiling point	159 °C (318 °F; 432 K)
Solubility in water	Practically insoluble
Hazards
	GHS labelling:
Pictograms
Signal word	Warning
Hazard statements	H226, H228, H319, H410
Precautionary statements	P210, P233, P240, P241, P242, P243, P264, P273, P280, P303+P361+P353, P305+P351+P338, P337+P313, P370+P378, P391, P403+P235, 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). verify (what is ?) Infobox references

Camphene is a bicyclic organic compound. It is one of the most pervasive monoterpenes. As with 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 isomerization of the more common alpha-pinene using a solid acid catalyst such as titanium dioxide.^[6]

Camphene is used in the preparation of fragrances and as a food additive for flavoring. These include isobornyl acetate.

Biosynthesis

Camphene is biosynthesized from linalyl pyrophosphate via a sequence of carbocationic intermediates.^[7]

^ IUCLID Datasheet^{[permanent dead link‍]}
^ Fisher Scientific MSDS
^ ^a ^b ^c ^d ^e Merck Index, 11th Edition, 1736
^ Eggersdorfer, Manfred (2000). "Terpenes". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a26_205. ISBN 978-3527306732.
^ 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.
^ Sell, Charles S. (2006). "Terpenoids". Kirk-Othmer Encyclopedia of Chemical Technology. doi:10.1002/0471238961.2005181602120504.a01.pub2. ISBN 0471238961.
^ ^a ^b 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. doi:10.1016/S0021-9258(19)81477-1. PMID 3392006.