Sabinene

Molecular & Flavor Profile
Common name: Sabinene
IUPAC name: 4-methylidene-1-propan-2-ylbicyclo[3.1.0]hexane
SMILES: CC(C)C12CCC(=C)C1C2
CAS: 3387-41-5
Flavor Profile: citrus, spice, pepper, turpentine, woody, terpene, wood, pine
FEMA Flavor Profile: Not Available
FEMA Number: Not Available
Taste: Not Available
Odor: Not Available
Functional Groups: alkene
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External IDs  

PubChem ID: 18818
FooDB ID: FDB013516
SuperSweet ID: NA
BitterDB ID: NA

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Mol2 2D Image SDF JSON

Entities that contain Sabinene

  • Chamomile
  • Hyssop Oil
  • Black Currant
  • Fig
  • Orange
  • Lemon
  • Lime
  • Mandarin Orange
  • Basil
  • Coriander
  • Dill
  • Fennel
  • Mint
  • Rosemary
  • Sage
  • Spearmint
  • Tarragon
  • Laurel
  • Anise
  • Star Anise
  • Cardamom
  • Cassia
  • Celery
  • Cinnamon
  • Cumin
  • Ginger
  • Marjoram
  • Nutmeg
  • Oregano
  • Parsley
  • Pepper
  • Saffron
  • Peppermint
  • Capsicum
  • Carrot
  • Parsnip
  • Allspice
  • Carom Seed
  • Nigella Seed
  • Ricotta Cheese
  • Pummelo
  • Sunflower
  • Summer savory
  • Winter savory

Physicochemical Properties

  • Molecular weight: 136.238 g/mol
  • HBD count: 0
  • HBA count: 0
  • Number of rotatable bonds: 1
  • Complexity: 179.0
  • Topological Polor Surface Area: 0.0 A^2
  • Monoisotopic Mass: 136.125 g/mol
  • Exact Mass: 136.125 g/mol
  • XlogP: 3.1
  • Charge: 0 C(coulomb)
  • Heavy Atom Count: 10
  • Atom Stereocenter Count: 2
  • Defined Atom Stereocenter Count: 0
  • Undefined Atom Stereocenter Count: 2
  • Bond Stereocenter Count: 0
  • Defined Bond Stereocenter Count: 0
  • Undefined Bond Stereocenter Count: 0
  • Isotope Atom Count: 0
  • Covalently Bonded Unit Count: 1
  • InChI: InChI=1S/C10H16/c1-7(2)10-5-4-8(3)9(10)6-10/h7,9H,3-6H2,1-2H3
  • Volume 3D: 120.5

Nomenclature

  • Common name: Sabinene
  • IUPAC name: 4-methylidene-1-propan-2-ylbicyclo[3.1.0]hexane
  • CAS numbers: 3387-41-5
  • SMILES: CC(C)C12CCC(=C)C1C2
  • InChI: InChI=1S/C10H16/c1-7(2)10-5-4-8(3)9(10)6-10/h7,9H,3-6H2,1-2H3

Description

  • Flavor profile: citrus, spice, pepper, turpentine, woody, terpene, wood, pine
  • FooDB flavor profile: citrus, spice, pepper, turpentine, woody, terpene, wood, pine
  • Functional groups: alkene
  • Bitter compound: No

Natural Occurence

  • Occurrence summary: Naturally occurring; Reported in 44 FlavorDB source entities
  • Source entity count: 44
  • Representative sources: Chamomile, Hyssop Oil, Black Currant, Fig, Orange, Lemon, Lime, Mandarin Orange, Basil, Coriander

Composition

  • Molecular formula: C10H16
  • Molecular composition: C: 0.882, H: 0.118
  • Number of atoms: 10

ADMET Properties

  • ADMET Solubility: -3.617
  • ADMET Solubility Level: 3.0
  • ADMET BBB: 0.75
  • ADMET BBB Level: 0.0
  • ADMET EXT Hepatotoxic: -4.31861
  • ADMET EXT Hepatotoxic prediction md: False
  • ADMET EXT Hepatotoxic applicability: All properties and OPS components are within expected ranges.
  • ADMET EXT Hepatotoxic applicability md: 8.71472
  • ADMET EXT Hepatotoxic applicability mdpvalue: 0.601867
  • ADMET Absorption Level: 0.0
  • ADMET EXT PPB: -1.40205
  • ADMET EXT PPB prediction: True
  • ADMET EXT PPB applicability: All properties and OPS components are within expected ranges.
  • ADMET EXT PPB applicability md: 8.42142
  • ADMET EXT PPB applicability mdpvalue: 0.9998239999999999
  • ADMET unknown AlogP98: 0.0
  • ADMET AlogP98: 2.926
  • ADMET PSA 2D: 0.0

2D/3D Properties

  • Number of atoms: 10
  • Molecular formula: C10H16
  • Molecular composition: C: 0.882, H: 0.118
  • Molecular mass: 136.125 g/mol
  • Energy: 58.1 Kcal/M
  • AlogP: 2.926
  • LogD: 2.926
  • Molecular Solubilty: -2.416
  • Number of aromatic bonds: 0
  • Number of aromatic rings: 0
  • Number of H acceptor: 0
  • Number of H acceptor lipinski: 0
  • Number of H donor: 0
  • Number of H donor lipinski: 0
  • Number of H bonds: 0
  • Number of rings: 2
  • Surface area(SA): 162.09 A^2
  • Molecular SASA(Solvent accessible SA): 302.068 A^2
  • Radius of gyration: 1.38434 A
  • Molecular 3D SASA: 303.356 A^2

Details of "Molecular & Flavor Profile" and physicochemical properties were obtained from PubChem Substance & Compound Databases, FooDB, Flavornet, SuperSweet, and BitterDB. 2D/3D and ADMET properties were obtained with Discovery Studio.