dextro-carvone
D-carvone
Identification
| Name | dextro-carvone |
| IUPAC | (5S)-2-methyl-5-prop-1-en-2-ylcyclohex-2-en-1-one |
| CAS Number | 2244-16-8 |
| EINECS | 218-827-2 |
| FDA UNII | 4RWC1CMS3X |
| Molecular Formula | C10 H14 O |
| Molecular Weight | 150.22078000 |
| MDL Number | MFCD00062997 |
| Nikkaji Number | J9.490K |
| Beilstein | 2042970 |
| CoE Number | 146 |
Regulatory
| JECFA Food Flavoring | 380.1 D-carvone |
| DG SANTE Food Flavourings | 07.146 D-carvone |
| FEMA Number | 2249 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
Physical Properties
| Appearance | colorless to pale yellow clear liquid (est) |
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | Yes |
| Boiling Point | 231.00 °C. @ 760.00 mm Hg, 98.00 °C. @ 10.00 mm Hg |
| Vapor Pressure | 0.066000 mmHg @ 25.00 °C. (est) |
| Flash Point | 204.00 °F. TCC ( 95.56 °C. ) |
| logP (o/w) | 3.070 |
| Shelf Life | 12.00 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 |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | medium |
| Substantivity | 8 hour(s) at 100.00 % |
| Odor Description |
at 100.00 %. caraway Characteristic caraway (rye) MENTHOLATED, SPEARMINT, SWEET, SPICY
|
| Odor sample from | Fritzsche Dodge & Olcott, Inc. |
| Taste Description |
spicy minty caraway rye bread caraway caraway
|
Safety Information
| Preferred SDS | View |
| Oral/Parenteral Toxicity | oral-rat LD50 3710 ul/kg |
| Dermal Toxicity | skin-rabbit LD50 4 ml/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 |
| IFRA Critical Effect | Dermal sensitization and systemic toxicity |
| IFRA RESTRICTION LIMITS IN THE FINISHED PRODUCT (%) | Category 1: Products applied to the lips |
| Notes | IFRA 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 Class | II |
| baked goods | 94.00000 |
| beverages(nonalcoholic) | 34.00000 |
| beverages(alcoholic) | 126.00000 |
| breakfast cereal | - |
| cheese | 0.20000 |
| chewing gum | 10000.00000 |
| condiments / relishes | 50.00000 |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | 150.00000 |
| fruit ices | - |
| gelatins / puddings | 87.00000 |
| granulated sugar | - |
| gravies | - |
| hard candy | 5000.00000 |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | 0.10000 |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | 5000.00000 |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
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