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laevo-carvone
General Material Information
| Preferred name | laevo-carvone |
| Trivial Name | (-)-Carvone |
| Short Description | L-carvone |
| Formula | C10 H14 O |
| CAS Number | 6485-40-1 |
| FEMA Number | 2249 |
| Flavis Number | 7.147 |
| ECHA Number | 229-352-5 |
| FDA UNII | 5TO7X34D3D |
| Nikkaji Number | J15.688D |
| Beilstein Number | 2206714 |
| MDL | MFCD00001578 |
| COE Number | 146 |
| xLogP3-AA | 2.40 (est) |
| NMR Predictor | External link |
| JECFA Food Flavoring | 380.2 L-carvone |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 99-49-0 ; CARVONE |
| Synonyms |
|
US / EU / FDA / JECFA / FEMA / Scholar / Patents
| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
Literature & References
| Leffingwell: | Chirality or Article |
| (5R)-2-methyl-5-prop-1-en-2-ylcyclohex-2-en-1-one | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 6485-40-1 |
| Pubchem (cid): | 439570 |
| Pubchem (sid): | 134988776 |
| Flavornet: | 6485-40-1 |
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 |
| CHEBI: | View |
| CHEMBL: | View |
| Metabolomics Database: | Search |
| KEGG (GenomeNet): | C01767 |
| HMDB (The Human Metabolome Database): | HMDB35089 |
| FooDB: | FDB013718 |
| YMDB (Yeast Metabolome Database): | YMDB01648 |
| Export Tariff Code: | 2914.29.0000 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| Wikipedia: | View |
| Formulations/Preparations: •assay: 97% min (as ketone content) l-form; 95% min d-form •grades: fcc (both d- & l-forms); technical d- & l-form •the proportion of carvone in herb oil has been reported to vary from 6 to 44%, depending on the geographical origin while the amount of carvone in the oil of dill seeds is more constant, 40-55% •the main constituentof caraway oilis d-carvone (60-70%) •the main constituentof spearmint oilis 1-carvone (ca 50-70%) | |
Suppliers
PhysChem Properties
| Material listed in food chemical codex | Yes |
| Molecular weight | 150.22077941895 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 7.955 to 7.988 |
| Refractive Index | 1.495 to 1.499 @ 20 °C |
| Optical Rotation | -62 to -57 |
| Boiling Point | 227 to 230°C @ 760 mm Hg |
| Vapor Pressure | 0.4 mmHg @ 20 °C |
| Vapor Density | 5.2 |
| Flash Point TCC Value | 88.89 °C TCC |
| logP (o/w) | 2.71 |
| Shelf life | 24 months (or longer if stored properly.) |
| Storage notes | Store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Solubility | |
| alcohol | Yes |
| fixed oils | Yes |
| paraffin oil | Yes |
| propylene glycol | Yes |
| water, 367.1 mg/L @ 25 °C (est) | Yes |
| water, 1310 mg/L @ 25 °C (exp) | Yes |
| glycerin | No |
| Stability | |
| non-discoloring | Unspecified |
Organoleptic Properties
| Odor Type: Minty | |
| sweet, spearmint, herbal, minty | |
| Odor strength | medium |
| Substantivity | 24 hour(s) at 100.00 % |
| Luebke, William tgsc, (1993) | At 100.00 %. sweet spearmint herbal minty |
| Flavor Type: Minty | |
| minty, spearmint, carvone, caraway | |
| Luebke, William tgsc, (1993) | Sweet minty spearmint carvone caraway |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Acacia, Allspice, Almond, Anise, Azalea, Baby powder, Banana, Basil oil replacer, Bayberry, Blackberry, Boronia, Bouquet, Caraway seed, Carnation, Cassia blossom, Cherry, Cherry black cherry, Christmas, Cinnamon, Clover, Coronilla, Currant black currant, Date, Dill weed, Elder berry, Fennel, Fenugreek, Fig, Floral, Ginger white ginger, Hawthorn, Heather, Hyssop, Lavender, Loganberry, Lychee, Maple, Mint, Moss, Passion blossom, Passion fruit, Peach, Pennyroyal, Peppermint, Phlox, Pina colada, Plum, Pomegranate, Scented stock, Snake root, Spearmint, Spice, Stephanotis, Sweet pea, Tarragon oil replacer, Tuberose, Windsor soap, Wintergreen, Wisteria, Ylang ylang |
| Flavoring purposes | Caraway seed, Dill weed, Fenugreek, Hyssop, Licorice black licorice, Molasses, Pennyroyal, Snake root, Tarragon oil replacer, Tea black tea, Tropical |
| Other purposes | Natural, Plum jam |
| Cosmetic purposes | Perfuming agents |
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xn - Harmful. | |
| R 36/38 - Irritating to skin and eyes. S 02 - Keep out of the reach of children. S 24/25 - Avoid contact with skin and eyes. S 46 - If swallowed, seek medical advice immediately and show this container or label. | |
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| Acute toxicity, Oral (Category 4), H302 | |
| GHS Label elements, including precautionary statements | |
| Pictogram |  |
| Signal word | Warning |
| Hazard statement(s) | |
| H302 - Harmful if swallowed | |
| Precautionary statement(s) | |
| P264 - Wash skin thouroughly after handling. P270 - Do not eat, drink or smoke when using this product. P301 + P312 - IF SWALLOWED: call a POISON CENTER or doctor/physician IF you feel unwell. P330 - Rinse mouth. P501 - Dispose of contents/ container to an approved waste disposal plant. | |
| Human Experience: | |
| 1% No irritation or sensitization. | |
| Oral/Parenteral Toxicity: | |
| oral-rat LD50 1640 mg/kg Food and Cosmetics Toxicology. Vol. 11, Pg. 1057, 1973. intravenous-mouse LD50 56 mg/kg U.S. Army Armament Research & Development Command, Chemical Systems Laboratory, NIOSH Exchange Chemicals. Vol. NX#02834 oral-guinea pig LD50 766 mg/kg Food and Cosmetics Toxicology. Vol. 11, Pg. 1057, 1973. | |
| Dermal Toxicity: | |
| Not determined | |
| 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 | |||
| IFRA Critical Effect: | |||
| Dermal sensitization and systemic toxicity | |||
| View the IFRA Standard | |||
| View IFRA Standards Library for complete information. | |||
| Please review Amendment 49 IFRA documentation for complete information. | |||
| IFRA RESTRICTION LIMITS IN THE FINISHED PRODUCT (%): | |||
| Category 1: Products applied to the lips | |||
| 0.20 % | |||
| Category 2: Products applied to the axillae | |||
| 0.06 % | |||
| Category 3: Products applied to the face/body using fingertips | |||
| 0.02 % | |||
| Category 4: Products related to fine fragrance | |||
| 0.59 % | |||
| Category 5: Products applied to the face and body using the hands (palms), primarily leave-on | |||
| Category 5A: Body lotion products applied to the body using the hands (palms), primarily leave-on | |||
| 0.20 % | |||
| Category 5B: Face moisturizer products applied to the face using the hands (palms), primarily leave-on | |||
| 0.039 % | |||
| Category 5C: Hand cream products applied to the hands using the hands (palms), primarily leave-on | |||
| 0.059 % | |||
| Category 5D: Baby Creams, baby Oils and baby talc | |||
| 0.013 % | |||
| Category 6: Products with oral and lip exposure | |||
| 0.66 % | |||
| Category 7: Products applied to the hair with some hand contact | |||
| Category 7A: Rinse-off products applied to the hair with some hand contact | |||
| 0.039 % | |||
| Category 7B: Leave-on products applied to the hair with some hand contact | |||
| 0.039 % | |||
| Category 8: Products with significant anogenital exposure | |||
| 0.013 % | |||
| Category 9: Products with body and hand exposure, primarily rinse off | |||
| 0.18 % | |||
| Category 10: Household care products with mostly hand contact | |||
| Category 10A: Household care excluding aerosol products (excluding aerosol/spray products) | |||
| 0.18 % | |||
| Category 10B: Household aerosol/spray products | |||
| 0.43 % | |||
| Category 11: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate | |||
| Category 11A: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate without UV exposure | |||
| 0.013 % | |||
| Category 11B: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate with potential UV exposure | |||
| 0.013 % | |||
| Category 12: Products not intended for direct skin contact, minimal or insignificant transfer to skin | |||
| 17.00 % | |||
| Notes: | |||
| IFRA FLAVOR REQUIREMENTS: | |||
Due to the possible ingestion of small amounts of fragrance ingredients from their use in products in Categories 1 and 6, materials must not only comply with IFRA Standards but must also be recognized as safe as a flavoring ingredient as defined by the IOFI Code of Practice (www.iofi.org). For more details see chapter 1 of the Guidance for the use of IFRA Standards. | |||
| 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 | ||
| 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: 3. Update in publication number(s): 26 | |||
| Click here to view publication 3 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | 94.00000 | 116.00000 | |
| beverages(nonalcoholic): | 34.00000 | 850.00000 | |
| beverages(alcoholic): | 126.00000 | 145.00000 | |
| breakfast cereal: | - | - | |
| cheese: | 0.20000 | 0.20000 | |
| chewing gum: | 10000.00000 | 20000.00000 | |
| condiments / relishes: | 50.00000 | 60.00000 | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | 150.00000 | 197.00000 | |
| fruit ices: | - | - | |
| gelatins / puddings: | 87.00000 | 90.00000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | 5000.00000 | 10000.00000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | 0.10000 | 0.10000 | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | 5000.00000 | 10000.00000 | |
| 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 212: alpha,beta-Unsaturated alicyclic ketones and precursors from chemical subgroup 2.6 of FGE.19 View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 212 Revision 1 (FGE.212Rev1): alpha,beta-Unsaturated alicyclic ketones and precursors from chemical subgroup 2.6 of FGE.19. View page or View pdf |
| Scientific Opinion on the safety assessment of carvone, considering all sources of exposure View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 212 Revision 3 (FGE.212Rev3): a,ß-unsaturated alicyclic ketones and precursors from chemical subgroup 2.6 of FGE.19 View page or View pdf |
| Safety and efficacy of secondary alicyclic saturated and unsaturated alcohols, ketones, ketals and esters with ketals containing alicyclic alcohols or ketones and esters containing secondary alicyclic alcohols from chemical group 8 when used as flavourings for all animal species View page or View pdf |
| Peer review of the pesticide risk assessment of the active substance carvone (substance evaluated d-carvone) View page or View pdf |
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):6485-40-1 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :439570 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:2 |
| (5R)-2-methyl-5-prop-1-en-2-ylcyclohex-2-en-1-one |
| Chemidplus:0006485401 |
| RTECS:OS8650000 for cas# 6485-40-1 |