peppermint cyclohexanone
freskomenthe (Givaudan)
Identification
| Name | peppermint cyclohexanone |
| IUPAC | 2-butan-2-ylcyclohexan-1-one |
| CAS Number | 14765-30-1 |
| EINECS | 238-830-2 |
| FDA UNII | 5WA6R1KL5J |
| Molecular Formula | C10 H18 O |
| Molecular Weight | 154.25266000 |
| MDL Number | MFCD00051454 |
| Nikkaji Number | J227.181H |
| Beilstein | 1859137 |
| CoE Number | 11044 |
Regulatory
| JECFA Food Flavoring | 1109 2-sec-butylcyclohexanone |
| DG SANTE Food Flavourings | 07.095 2-(sec-butyl)cyclohexanone |
| FEMA Number | 3261 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 14765-30-1 ; 2-SEC-BUTYLCYCLOHEXANONE |
Physical Properties
| Appearance | colorless clear viscous liquid (est) |
| Assay | 94.00 to 100.00 sum of isomers |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.91100 to 0.91700 @ 25.00 °C. |
| Pounds per Gallon - (est). | 7.580 to 7.630 |
| Refractive Index | 1.45400 to 1.46100 @ 20.00 °C. |
| Boiling Point | 76.00 to 78.00 °C. @ 8.00 mm Hg |
| Vapor Pressure | 0.163000 mmHg @ 25.00 °C. (est) |
| Flash Point | 180.00 °F. TCC ( 82.22 °C. ) |
| logP (o/w) | 2.729 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
| Stability | alcoholic, good |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | medium |
| Substantivity | 4 hour(s) at 100.00 % |
| Odor Description |
at 100.00 %. Cooling, minty, mentholic, spearmint-like, with a camphoraceous undernote Fresh, Cool Mint, Agrestic, Woody aspect dusty, herbal, woody, camphoraceous, minty
|
| Odor sample from | Givaudan Corporation |
| Taste Description |
at 25.00 ppm. cooling peppermint spearmint cooling, fresh, peppermint
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | oral-rat LD50 2400 mg/kg |
| Dermal Toxicity | skin-rabbit LD50 > 5000 mg/kg |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Recommendation for peppermint cyclohexanone usage levels up to | 6.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 5.10 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | ND (μg/capita/day) |
| Structure Class | II |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | - |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | - |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
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