piperitol
p-menth-1-en-3-ol
Identification
| Name | piperitol |
| IUPAC | 3-methyl-6-propan-2-ylcyclohex-2-en-1-ol |
| CAS Number | 491-04-3 |
| EINECS | 207-725-3 |
| FDA UNII | 7UM0ILT6I7 |
| Molecular Formula | C10 H18 O |
| Molecular Weight | 154.25266000 |
| Nikkaji Number | J6.049F |
| CoE Number | 10248 |
Regulatory
| JECFA Food Flavoring | 434 p-menth-1-en-3-ol |
| DG SANTE Food Flavourings | 02.083 p-menth-1-en-3-ol |
| FEMA Number | 3179 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 491-04-3 ; P-MENTH-1-EN-3-OL |
Physical Properties
| Appearance | white to pale amber crystals (est) |
| Assay | 97.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.93000 to 0.93600 @ 25.00 °C. |
| Pounds per Gallon - (est). | 7.739 to 7.788 |
| Refractive Index | 1.47620 @ 25.00 °C. |
| Melting Point | 96.00 to 97.00 °C. @ 760.00 mm Hg |
| Boiling Point | 230.00 to 232.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 0.020000 mmHg @ 25.00 °C. (est) |
| Flash Point | 193.00 °F. TCC ( 89.44 °C. ) |
| logP (o/w) | 2.919 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
Organoleptic Properties
| Odor Description | at 10.00 % in dipropylene glycol. |
Safety Information
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| 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 | flavoring agents |
| Recommendation for piperitol usage levels up to | not for fragrance use. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.012 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 0.02 (μg/capita/day) |
| Structure Class | I |
| 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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Potential Uses
Natural Occurrence
Synonyms
3-
carvomenthenol
2-
cyclohexen-1-ol, 3-methyl-6-(1-methylethyl)-
3-
hydroxy-4-isopropyl-1-methyl cyclohexene
3-
hydroxy-4-isopropyl-1-methylcyclohexene
p-
menth-1-en-3-ol
para-
menth-1-en-3-ol
1-p-
menthen-3-ol
1-para-
menthen-3-ol
1-
methyl-4-isopropyl-1-cyclohexen-3-ol
3-
methyl-6-(1-methyl ethyl)-2-cyclohexen-1-ol
3-
methyl-6-(1-methylethyl)-2-cyclohexen-1-ol
3-
methyl-6-propan-2-yl cyclohex-2-en-1-ol
3-
methyl-6-propan-2-ylcyclohex-2-en-1-ol
6-iso
propyl-3-methylcyclohex-2-en-1-ol
6-(iso
propyl)-3-methyl cyclohex-2-en-1-ol
6-(iso
propyl)-3-methylcyclohex-2-en-1-ol
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Fragrance material review on 4-carvomenthenol.
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Hinokinin biosynthesis in Linum corymbulosum Reichenb.
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Supercritical carbon dioxide extraction of compounds with antimicrobial activity from Origanum vulgare L.: determination of optimal extraction parameters.
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Cinnamylphenols from Phyllodium pulchellum.
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Chemical constituents and biological activities of Zanthoxylum usambarense.
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[GC-MS analysis of supercritical carbon dioxide extraction products from pericarp of Zanthoxylum bungeanum].
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Separation and NMR studies on lignans of Raulinoa echinata.
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Antimicrobial alkaloids from Zanthoxylum tetraspermum and caudatum.
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Insecticidal activity of monoterpenoids to western corn rootworm (Coleoptera: Chrysomelidae), twospotted spider mite (Acari: Tetranychidae), and house fly (Diptera: Muscidae).
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