Type of Compound: Terpenoid

Medical Properties: 

Antibacterial
Antifungal

Description:  Phellandrene can be found in a number of herbs and spices, including cinnamon, garlic, dill, ginger and parsley. A number of plants produce β-phellandrene as a constituent of their essential oils, including lavender and grand fir. The recognizable odors of some essential oils depend almost entirely upon the presence of phellandrene. Oil of pepper and dill oil are composed almost entirely of phellandrene. The principal constituent in oil of ginger is phellandrene. Phellandrene, particularly α-phellandrene, is absorbed through the skin, making it attractive for use in perfumes. It is also used as a flavoring for food products. 

Boiling Point (F): 347 

Boiling Point (C):  175  

Melting Point (F): 

Melting Point (C): 

Concentration (% of dry weight): 

Relative Content (%):

Chemical Formula: C10H16 

IUPAC Name:  2-methyl-5-propan-2-ylcyclohexa-1,3-diene