4-Methyl-2-(2-Methylprop-1-En-1-Yl)Tetrahydro-2H-Pyran

Rose oxide finds extensive applications across various industries:

• Fragrance Industry: It is widely used in perfumes and cosmetics for its floral scent, often incorporated at concentrations ranging from 0.01% to 0.2% to enhance fragrance profiles.
• Flavoring Agent: The compound also serves as a flavoring agent in food products, contributing to the flavor profiles of certain fruits and wines, such as lychee and Gewürztraminer.

Rose oxide exhibits notable biological activities, primarily through its interaction with various receptors:

• GABA B Receptor Interaction: Studies indicate that rose oxide interacts with the GABA B receptor, influencing neural activity through van der Waals forces between the compound and amino acids within the receptor site.
• Olfactory Perception: The compound's stereoisomers have varying olfactory thresholds, with the (−)-cis isomer being particularly potent at an odor threshold of 0.5 parts per billion, making it a key contributor to the characteristic scent of roses.

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These products are explicitly not intended to be used in foods and/or cosmetics and/or drugs (human and veterinary) and/or consumer products and/or biocides and/or pesticides of any kind unless explicitly stated otherwise.

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