Cymene


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cymene

[′sī‚mēn]
(organic chemistry)
Any of the isomeric hydrocarbons metacymene, paracymene, and orthocymene; paracymene is a liquid that is colorless, has a pleasant odor, and is made from oil of cumin or oil of wild thyme.

Cymene

 

(also methyl-isopropyl-benzene), an aromatic hydrocarbon having the structural formula

The meta-, ortho-, and para-isomers of cymene are known; the most important is para-cymene, which is a component of turpentine and many essential oils, including cumin oil and eucalyptus oil. A colorless liquid with a characteristic odor, para-cymene has a boiling point of 177.1°C, a melting point of –67.9°C, and a density of 0.857 g/cm3 at 20°C. Cymene is insoluble in water, but it is miscible with many organic solvents.

The similarity of the carbon skeleton of para-cymene with the skeletons of many cyclic terpenes is a result of their common origin. Thus, para-cymene may be produced by the pyrolysis of α-pinene, the dehydrogenation of limonene, or the heating of camphor with P2O5. In the chemical industry, para-cymene is produced from sulfite turpentine and is used as a raw material and a solvent.

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[1.] Boyer, Dominique, James Faubion y Cymene Howe.
Combinations of carvacrol, cymene, thymol, cuminaldehyde, cinnamaldehyde and carvone did not work well together, except for the combination of cymene and carvacrol.
In the case of ABTS radical cation test, the capacity to capture free-radicals decreased in the following order: p- cumenol greater than thymol greater than R-(-)-carvone greater than gamma- terpinene greater than S-(+)-carvone greater than 4-methoxycumene greater than p- cymene greater than cuminal greater than cuminyl alcohol.
Natural antimicrobial compounds include chitosan, nisin, bacteriocins and several plant essential oils or their components, including oregano, sage, mint, dictamus, thymol, carvacrol, carvone, cuminaldehyde, cinnamaldehyde and cymene. Researchers have started work on beer, milk, fresh meat, apple juice, fresh pork sausage, mayonnaise, salmon, boiled rice, potato and cabbage salad.
Zomorodian et al., 2011 reported terpinene and cymene as major constituents followed by thymo1 whereas in current study terpinene is the second most dominant constituent from C.
The compounds studied included limonene, cymene, menthone, 4-ethyl-benzaldehyde, L-carvone and benzaldehyde.
Time Compound 1 8.509 (-)-beta-Pinene 2 8.904 Unidentified ([C.sub.10][H.sub.16][N.sub.2]) 3 9.403 Unidentified ([C.sub.10][H.sub.16]) 4 9.975 Cymene 5 11.028 Gama-terpinene 6 15.311 P hellandral 7 16.707 C uminaldehyde 8 17.752 Grandlue III 9 18.008 2-Caren-10-al 10 18.130 Fenylglycol 11 19.226 Unidentified ([C.sub.9][H.sub.14]O) 12 20.299 Unidentified ([C.sub.9][H.sub.16]O) 13 22.888 Heneicosane 14 23.205 Acoradiene 15 26.460 (+)-Carotol 16 34.257 Butylisobutylphathalate 17 44.712 Diisooctyl phathalate Peak No.
g-terpinene (4.15%), carvacrol (3.08), cymene (2.56), 1,8-cineole (2.29) were also identified.