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peppermint cyclohexanone

Chemical Structure

General Material Information

Preferred name peppermint cyclohexanone
Trivial Name 2-sec-Butylcyclohexanone
Short Description freskomenthe (Givaudan)
Formula C10 H18 O
CAS Number 14765-30-1
FEMA Number 3261
Flavis Number 7.095
ECHA Number 238-830-2
FDA UNII 5WA6R1KL5J
Nikkaji Number J227.181H
Beilstein Number 1859137
MDL MFCD00051454
COE Number 11044
xLogP3-AA 2.80 (est)
NMR Predictor External link
JECFA Food Flavoring 1109 2-sec-butylcyclohexanone
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 14765-30-1 ; 2-SEC-BUTYLCYCLOHEXANONE
Synonyms
  • 2-butan-2-ylcyclohexan-1-one
  • 2-sec- butyl cyclohexanone
  • o-sec- butyl cyclohexanone
  • ortho-sec- butyl cyclohexanone
  • iso butyl menthone
  • 2-(sec- butyl)cyclohexanone
  • 2-sec- butylcyclohexan-1-one
  • 2-sec- butylcyclohexanone
  • o-sec- butylcyclohexanone
  • butylcyclohexanone, O-sec-
  • iso butylmenthone
  • cyclohexanone, 2-(1-methylpropyl)-
  • cyclohexanone, 2-sec-butyl-
  • freskomenthe (Givaudan)
  • 2-1-methyl propyl cyclohexanone
  • 2-(1-methyl propyl) cyclohexanone
  • 2-( methylpropyl)cyclohexan-1-one
  • 2-(1-methylpropyl)cyclohexanone
  • 2-1-methylpropylcyclohexanone
  • 2-butan-2-ylcyclohexan-1-one
  • 2-(1-Methylpropyl)cyclohexanone
  • 2-sec-Butylcyclohexanone
  • NSC 21146
  • Freskomenthe
  • Frescomenthe
  • 2-(sec-Butyl)cyclohexan-1-one
  • 2-(Butan-2-yl)cyclohexan-1-one

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
HMDB (The Human Metabolome Database):HMDB40448
FooDB:FDB020201
Export Tariff Code:2914.29.5000
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 154.2526550293
Specific gravity @ 25 °C
Pounds per Gallon 7.58 to 7.63
Refractive Index 1.454 to 1.461 @ 20 °C
Boiling Point 76 to 78°C @ 8 mm Hg
Vapor Pressure 0.163 mmHg @ 25 °C
Flash Point TCC Value 82.22 °C TCC
logP (o/w) 2.729 est
Solubility
alcohol Yes
oils Yes
water, 566 mg/L @ 20 °C (exp) Yes
water No
Stability
alcoholic Good
antiperspirant spray Good
liquid bleach Good
ph = 10 Good
ph = 2 Good
powder detergent Good
soap Good
toiletry Good

Organoleptic Properties

Odor Type: Mentholic
fresh, minty, peppermint, woody, camphoreous, cooling, mentholic, spearmint
Odor strength medium
Substantivity 4 hour(s) at 100.00 %
Luebke, William tgsc, (1988) At 100.00 %. fresh mint peppermint woody camphor
Mosciano, Gerard P&F 17, No. 4, 33, (1992) Cooling, minty, mentholic, spearmint-like, with a camphoraceous undernote
Flavor Type: Mentholic
cooling, peppermint, spearmint
Mosciano, Gerard P&F 17, No. 4, 33, (1992) At 25.00 ppm. Cooling, peppermint and spearmint-like
General comment Cooling peppermint spearmint

Potential Uses

Applications
Odor purposes Citrus, Geranium, Green, Herbal, Lavender, Mint, Pennyroyal, Peppermint, Spearmint, Spice
Flavoring purposes Pennyroyal, Tropical
Cosmetic purposes Perfuming agents

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 2400 mg/kg
Food and Chemical Toxicology. Vol. 30, Pg. 11S, 1992.

Dermal Toxicity:
skin-rabbit LD50 > 5000 mg/kg
Food and Chemical Toxicology. Vol. 30, Pg. 11S, 1992.

Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for peppermint cyclohexanone usage levels up to:
6.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 5.10 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): ND (μg/capita/day)
Structure Class: II
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 5
Click here to view publication 5
average usual ppmaverage maximum ppm
baked goods: -100.00000
beverages(nonalcoholic): -25.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -1000.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -25.00000
fruit ices: -25.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -150.00000
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: --

Safety references

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 51, (FGE.51)[1] - Consideration of alicyclic ketones and secondary alcohols and related esters evaluated by JECFA (59th meeting) and structurally related to alicyclic ketones, secondary alcohols and related esters evaluated by EFSA in FGE.09 (2004) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 9, Revision 1: (FGE.09 Rev1)[1] - Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols from chemical groups 8 and 30, and an ester of a phenol carboxylic acid from chemical group 25 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 9, Revision 2 (FGE.09Rev2): Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols from chemical group 8 and 30, and an ester of a phenol derivative from chemical group 25
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 51, Revision 1 (FGE.51Rev1): Consideration of alicyclic ketones and secondary alcohols and related esters evaluated by the JECFA (59th meeting) structurally related to alicyclic ketones secondary alcohols and related esters in FGE.09Rev3 (2011)
View page or View pdf

Flavouring Group Evaluation 51, Revision 2 (FGE.51Rev2): Consideration of alicyclic ketones and secondary alcohols and related esters evaluated by JECFA (59th meeting) structurally related to alicyclic ketones secondary alcohols and related esters in FGE.09Rev6 (2015)
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):14765-30-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :61771
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:2
2-butan-2-ylcyclohexan-1-one
Chemidplus:0014765301
RTECS:GW1804000 for cas# 14765-30-1