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Rose oxide is a member of the oxane class and is specifically a tetrahydro-2H-pyran. It features substitutions at positions 2 and 4 by an isoprop-1-enyl group and a methyl group, respectively. This organic compound belongs to both the pyran and monoterpene classes and is recognized for its fragrant presence in roses and rose oil. Four stereoisomers of rose oxide are known, with the 2S,4R and 2S,4S diastereoisomers, also known as the (-)-cis- and (-)-trans-isomers, respectively, being the primary constituents in various essential oils. These isomers are used as flavoring agents in food products and find applications in perfumes and cosmetics. Additionally, rose oxide plays a role as a plant metabolite and falls under the categories of monoterpenoid, oxane, and olefinic compounds. Rose oxide is a natural compound discovered in various organisms, including Citrus hystrix and Daphne odora, As a fragrance chemical, rose oxide imparts the characteristic scent of roses and rose oil. It also contributes to the flavor of certain fruits like lychee and wines, such as Gewürztraminer. Rose oxide is classified as an organic compound within the pyran class of monoterpenes. Of the isomers, it is the (−)-cis isomer, with an odor threshold of 0.5 ppb, that is responsible for the typical rose fragrance with floral and green notes.

https://en.wikipedia.org/wiki/Rose_oxide

GHS Hazard Statements

• H315 (100%): Causes skin irritation [Warning Skin corrosion/irritation]

• H319 (97.49%): Causes serious eye irritation [Warning Serious eye damage/eye irritation]

• H361 (91.99%): Suspected of damaging fertility or the unborn child [Warning Reproductive toxicity]

Chemical and Physical Properties

Source: PubChem