laevo-carveol
carveol
Identification
| Name | laevo-carveol |
| IUPAC | 2-methyl-5-prop-1-en-2-ylcyclohex-2-en-1-ol |
| CAS Number | 99-48-9 |
| EINECS | 202-757-4 |
| FDA UNII | Search |
| Molecular Formula | C10 H16 O |
| Molecular Weight | 152.23672000 |
| MDL Number | MFCD00062993 |
| Beilstein | 1861032 |
| CoE Number | 2027 |
Regulatory
| JECFA Food Flavoring | 381 carveol |
| DG SANTE Food Flavourings | 02.062 carveol |
| FEMA Number | 2247 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 99-48-9 ; CARVEOL |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | colorless to pale yellow clear liquid (est) |
| Assay | 96.00 to 100.00 |
| Food Chemicals Codex Listed | Yes |
| Specific Gravity | 0.94700 to 0.95300 @ 25.00 °C. |
| Pounds per Gallon - (est). | 7.880 to 7.930 |
| Refractive Index | 1.49300 to 1.49700 @ 20.00 °C. |
| Boiling Point | 226.00 to 227.00 °C. @ 751.00 mm Hg |
| Vapor Pressure | 0.011700 mmHg @ 25.00 °C. (est) |
| Flash Point | 209.00 °F. TCC ( 98.33 °C. ) |
| logP (o/w) | 3.120 |
| Soluble in | alcohol |
| Insoluble in | water |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | medium |
| Substantivity | 51 hour(s) at 100.00 % |
| Odor Description | at 100.00 %. |
| Odor sample from | Vigon International |
| Taste Description | minty green weedy herbal plastic spicy earthy mahogany |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Human Experience | 4 % solution: no irritation or sensitization. |
| Oral/Parenteral Toxicity | oral-rat LD50 3000 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 laevo-carveol usage levels up to | 4.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 9.50 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 140.00 (μg/capita/day) |
| Structure Class | I |
| baked goods | 3.00000 |
| beverages(nonalcoholic) | 1.50000 |
| 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 | 3.00000 |
| 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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