(-)-menthone
L-menthone
Identification
| Name | (-)-menthone |
| IUPAC | (2S,5R)-5-methyl-2-propan-2-ylcyclohexan-1-one |
| CAS Number | 14073-97-3 |
| EINECS | 237-926-1 |
| FDA UNII | 5F709W4OG4 |
| Molecular Formula | C10 H18 O |
| Molecular Weight | 154.25266000 |
| MDL Number | MFCD00001634 |
| Nikkaji Number | J9.142A |
| Beilstein | 2041368 |
| CoE Number | 2035 |
Regulatory
Physical Properties
| Appearance | colorless clear liquid (est) |
| Assay | 96.00 to 100.00 |
| Food Chemicals Codex Listed | Yes |
| Specific Gravity | 0.88800 to 0.89500 @ 25.00 °C. |
| Pounds per Gallon - (est). | 7.389 to 7.447 |
| Refractive Index | 1.44800 to 1.45300 @ 20.00 °C. |
| Melting Point | -6.00 to -5.00 °C. @ 760.00 mm Hg |
| Boiling Point | 207.00 to 210.00 °C. @ 760.00 mm Hg |
| Acid Value | 1.00 max. KOH/g |
| Vapor Pressure | 0.256000 mmHg @ 25.00 °C. (est) |
| Flash Point | 163.00 °F. TCC ( 72.78 °C. ) |
| logP (o/w) | 3.050 |
| Soluble in | alcohol |
| Insoluble in | water |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | medium , |
| Substantivity | 4 hour(s) at 100.00 % |
| Odor Description |
at 10.00 % in dipropylene glycol. Minty, cooling, sweet, peppermint-Iike, fresh, camphoreous, herbal with a green anise nuance berry; minty; fruity; peach; raspberry; sweet; herbaceous; woody; camphoraceous minty-refreshing, with slightly woody-dry nuance fresh cool minty refreshing cool woody slightly sweet Minty-refreshing
|
| Odor sample from | SCM Glidco Organics |
| Taste Description |
at 50.00 ppm. refreshing cool, woody, slightly sweet
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| 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 | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Recommendation for (-)-menthone usage levels up to | 3.0000 % in the fragrance concentrate. |
| 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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