laevo-carvone

L-carvone

CAS: 6485-40-1 C10 H14 O MW: 150.22078000 minty minty

Identification

Namelaevo-carvone
IUPAC(5R)-2-methyl-5-prop-1-en-2-ylcyclohex-2-en-1-one
CAS Number6485-40-1
EINECS229-352-5
FDA UNII5TO7X34D3D
Molecular FormulaC10 H14 O
Molecular Weight150.22078000
MDL NumberMFCD00001578
Nikkaji NumberJ15.688D
Beilstein2206714
CoE Number146

Regulatory

JECFA Food Flavoring380.2 L-carvone
DG SANTE Food Flavourings07.147 L-carvone
FEMA Number2249
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)99-49-0 ; CARVONE
FDA RegulationFDA PART 182 -- SUBSTANCES GENERALLY RECOGNIZED AS SAFE

Physical Properties

Appearance colorless to pale yellow clear liquid (est)
Assay 97.00 to 100.00
Food Chemicals Codex Listed Yes
Specific Gravity 0.95600 to 0.96000 @ 25.00 °C.
Pounds per Gallon - (est). 7.955 to 7.988
Refractive Index 1.49500 to 1.49900 @ 20.00 °C.
Optical Rotation -62.00 to -57.00
Boiling Point 227.00 to 230.00 °C. @ 760.00 mm Hg
Vapor Pressure 0.400000 mmHg @ 20.00 °C.
Vapor Density 5.2 ( Air = 1 )
Flash Point 192.00 °F. TCC ( 88.89 °C. )
logP (o/w) 2.710
Shelf Life 24.00 month(s) or longer if stored properly.
Storage store in cool, dry place in tightly sealed containers, protected from heat and light.
Soluble in alcohol
Insoluble in glycerin
Stability non-discoloring

Cosmetic Information

CosIngcosmetic data
Cosmetic Usesperfuming agents

Organoleptic Properties

Odor Strength medium
Substantivity 24 hour(s) at 100.00 %
Odor Description
at 100.00 %.
fresh, herbal; characteristic spearmint note
MENTHOLATED, SPEARMINT, SWEET, SPICY
Sweet, spearmint, herbal, floral in dilution
Odor sample from Ungerer & Company, Inc.
Taste Description sweet minty spearmint carvone caraway

Safety Information

Preferred SDSView
European informationMost important hazard(s):
Human Experience1% No irritation or sensitization.
Oral/Parenteral Toxicityoral-rat LD50 1640 mg/kg
Dermal ToxicityNot determined
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements', 'U.S. Army Armament Research & Development Command, Chemical Systems Laboratory, NIOSH Exchange Chemicals. Vol. NX#02834']

Safety in Use

Categoryflavor and fragrance agents
RIFM Fragrance Material Safety AssessmentSearch
IFRA Critical EffectDermal sensitization and systemic toxicity
IFRA RESTRICTION LIMITS IN THE FINISHED PRODUCT (%)Category 1: Products applied to the lips
NotesIFRA FLAVOR REQUIREMENTS:
Maximised Survey-derived Daily Intakes (MSDI-EU)2390.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA)9900.00 (μg/capita/day)
Structure ClassII
baked goods94.00000
beverages(nonalcoholic)34.00000
beverages(alcoholic)126.00000
breakfast cereal-
cheese0.20000
chewing gum10000.00000
condiments / relishes50.00000
confectionery froastings-
egg products-
fats / oils-
fish products-
frozen dairy150.00000
fruit ices-
gelatins / puddings87.00000
granulated sugar-
gravies-
hard candy5000.00000
imitation dairy-
instant coffee / tea-
jams / jellies-
meat products0.10000
milk products-
nut products-
other grains-
poultry-
processed fruits-
processed vegetables-
reconstituted vegetables-
seasonings / flavors-
snack foods-
soft candy5000.00000
soups-
sugar substitutes-
sweet sauces-

ACS International GmbH

Creativity Beyond Chemistry

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Human Chemistry

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Excellentia International

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Fleurchem, Inc.

Have A Flavorful Day

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Jiangyin Healthway International Trade Co., Ltd

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M&U International LLC

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Moellhausen S.P.A.

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O'Laughlin Industries Inc.

Manufacturer of chemicals and ingredients used in flavors, fragrances, food, beverages and cosmetics

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OQEMA

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Potential Uses

FR acacia FR allspice FR almond FR anise FR azalea FR baby powder FR banana FR basil oil replacer FR bayberry FR blackberry FR boronia FR bouquet FL/FR caraway seed FR carnation FR cassia blossom FR cherry FR cherry black cherry FR christmas FR cinnamon FR clover FR coronilla FR currant black currant FR date FL/FR dill weed FR elder berry FR fennel FL/FR fenugreek FR fig FR floral FR ginger white ginger FR hawthorn FR heather FL/FR hyssop FR lavender FL licorice black licorice FR loganberry FR lychee FR maple FR mint FL molasses FR moss natural FR passion blossom FR passion fruit FR peach FL/FR pennyroyal FR peppermint FR phlox FR pina colada FR plum plum jam FR pomegranate FR scented stock FL/FR snake root FR spearmint FR spice FR stephanotis FR sweet pea FL/FR tarragon oil replacer FL tea black tea FL tropical FR tuberose FR windsor soap FR wintergreen FR wisteria FR ylang ylang

Natural Occurrence

artemisa fergamensis bergamot peel caraway seed oil cassis chamomile moroccan wild. clove oil cornmint leaf cornmint oil dill seed oil eucalyptus globulus gingergrass grapefruit juniperberry lavender lemon mandarin marjorum PMC mentha crispa mentha viridis (common spearmint) 55-60% mint wild mint orange fruit spearmint spearmint (scotch spearmint) 55-70% spearmint 55-75% spearmint leaf spearmint oil tagetes tea

Synonyms

(-)-(4R)- carvone (-)-(R)- carvone (4R)-(-)- carvone (R)-(-)- carvone L- carvone laevo(-)- carvone leavo- carvone L- carvone (+) laevo- carvone (natural) L- carvone FCC laevo- carvone FCC carvone L nat carvone L- carvone laevo carvone laevo FCC L- carvone natural L- carvone synth. extra L- carvone synthetic carvone-L L- carvone, natural L- carvones 80% ex. spearmint oil 2- cyclohexen-1-one, 2-methyl-5-(1-methylethenyl)-, (5R)- 2- cyclohexen-1-one, 2-methyl-5-(1-methylethenyl)-, (R)- L-p- mentha-1(6),8-dien-2-one laevo-para- mentha-1(6),8-dien-2-one (-)-p- mentha-6,8-dien-2-one (-)-para- mentha-6,8-dien-2-one (R)-(-)-p- mentha-6,8-dien-2-one (R)-(-)-para- mentha-6,8-dien-2-one 6,8,9-p- menthadien-2-one 6,8,9-para- menthadien-2-one L-6,8(9)-p- menthadien-2-one laevo-6,8(9)-para- menthadien-2-one L-1- methyl-4-isopropenyl-6-cyclohexen-2-one laevo-1- methyl-4-isopropenyl-6-cyclohexen-2-one (R)-2- methyl-5-(1-methyl ethenyl)-2-cyclohexen-1-one (R)-2- methyl-5-(1-methylethenyl)-2-cyclohexen-1-one (5R)-2- methyl-5-(prop-1-en-2-yl)cyclohex-2-en-1-one (5R)-2- methyl-5-prop-1-en-2-ylcyclohex-2-en-1-one (5R)-5-iso propenyl-2-methyl-2-cyclohexen-1-one (5R)-5-iso propenyl-2-methylcyclohex-2-en-1-one PubMed: Volatile flavor components of ripe and overripe ki-mikans (Citrus flaviculpus Hort. ex Tanaka) in comparison with Hyuganatsu (Citrus tamurana Hort. ex Tanaka). PubMed: Variation in odor thresholds for l-carvone and cineole and correlations with suprathreshold intensity ratings. PubMed: Conductive olfactory losses in chronic rhinosinusitis? A computational fluid dynamics study of 29 patients. PubMed: Perceptual and processing differences between physical and dichorhinic odor mixtures. PubMed: Odor detection and odor discrimination in subadult and adult rats for two enantiomeric odorants supported by c-fos data. PubMed: Composition and aroma compounds of Ragusano cheese: native pasture and total mixed rations. PubMed: Concanavalin A application to the olfactory epithelium reveals different sensory neuron populations for the odour pair D- and L-carvone. PubMed: Ca2+ and Cl(-)-dependence of the turtle olfactory response to odorants and forskolin. PubMed: Variation in odor thresholds for l-carvone and cineole and correlations with suprathreshold intensity ratings.