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dihydrocarveol
General Material Information
| Preferred name | dihydrocarveol |
| Trivial Name | 1,6-Dihydrocarveol |
| Short Description | 5-isopropenyl-2-methylcyclohexanol |
| Formula | C10 H18 O |
| CAS Number | 619-01-2 |
| FEMA Number | 2379 |
| Flavis Number | 2.061 |
| ECHA Number | 210-575-1 |
| FDA UNII | Search |
| Nikkaji Number | J7.040H |
| MDL | MFCD00001503 |
| COE Number | 2025 |
| xLogP3-AA | 3.00 (est) |
| NMR Predictor | External link |
| JECFA Food Flavoring | 378 dihydrocarveol |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 619-01-2 ; DIHYDROCARVEOL |
| 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 |
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 |
| Metabolomics Database: | Search |
| KEGG (GenomeNet): | C18017 |
| HMDB (The Human Metabolome Database): | HMDB35825 |
| FooDB: | FDB014913 |
| Export Tariff Code: | 2906.19.0000 |
| Typical G.C. | |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| Wikipedia: | View |
Suppliers
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 154.2526550293 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 7.664 to 7.705 |
| Specific gravity | @ 20 °C |
| Pounds per Gallon | 7.664 to 7.731 |
| Refractive Index | 1.477 to 1.487 @ 20 °C |
| Optical Rotation | -6 to -5 |
| Boiling Point | 223 to 225°C @ 760 mm Hg |
| Boiling Point | 140 to 141°C @ 50 mm Hg |
| Vapor Pressure | 0.1 mmHg @ 20 °C |
| Vapor Density | 5.3 |
| Flash Point TCC Value | 83.89 °C TCC |
| logP (o/w) | 3.21 |
| Solubility | |
| alcohol | Yes |
| fixed oils | Yes |
| water, 426.5 mg/L @ 25 °C (est) | Yes |
| water | No |
Organoleptic Properties
| Odor Type: Minty | |
| minty, mentholic, spearmint, herbal, cooling, sweet, camphoreous, fresh, terpenic | |
| Odor strength | medium |
| Substantivity | 20 hour(s) at 100.00 % |
| Luebke, William tgsc, (1992) | At 100.00 %. minty menthol spearmint herbal |
| Mosciano, Gerard P&F 14, No. 6, 47, (1989) | Minty cooling sweet camphoreous, with fresh terpy nuances |
| Flavor Type: Green | |
| green, minty, sweet, weedy, spicy | |
| Mosciano, Gerard P&F 14, No. 6, 47, (1989) | At 15.00 ppm. Green mint with sweet weedy spicy nuances |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Animal , Caraway seed , Floral , Lilac , Lily of the valley , Mint , Pepper , Root beer , Rose , Spearmint , Spice , Tuberose |
| Flavoring purposes | Caraway seed |
| Cosmetic purposes | Perfuming agents |
Safety Information
Safety information
| European information : | |
| Most important hazard(s): | |
| Xi - Irritant | |
| 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 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36/39 - Wear suitable clothing and eye/face protection. | |
| 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. | |
| Human Experience: | |
| 4 % solution: no irritation or sensitization. | |
| Oral/Parenteral Toxicity: | |
| oral-rat LD50 > 5000 mg/kg (Moreno, 1977k) oral-rat LD50 > 5000 mg/kg Food and Cosmetics Toxicology. Vol. 17, Pg. 771, 1979. | |
| Dermal Toxicity: | |
| skin-rabbit LD50 > 5000 mg/kg Food and Cosmetics Toxicology. Vol. 17, Pg. 771, 1979. | |
| 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 | |||
| maximum skin levels for fine fragrances: | |||
| 0.0050 % and are based on the assumption that the fragrance mixture is used at 20% in a consumer product (IFRA Use Level Survey).(IFRA, 2004) | |||
| Recommendation for dihydrocarveol usage levels up to: | |||
| 6.0000 % in the fragrance concentrate. | |||
| use level in formulae for use in cosmetics: | |||
| 0.0120 % | |||
| Dermal Systemic Exposure in Cosmetic Products: | |||
| 0.0003 mg/kg/day (IFRA, 2004) | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.37 (μg/capita/day) | ||
| 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 | |||
| Click here to view publication 3 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | 10.00000 | 250.00000 | |
| beverages(nonalcoholic): | - | 84.00000 | |
| beverages(alcoholic): | - | 500.00000 | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 300.00000 | |
| fruit ices: | - | 300.00000 | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | 10.00000 | 250.00000 | |
| 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 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 |
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):619-01-2 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :12072 |
| National Institute of Allergy and Infectious Diseases:Data |
| WISER:UN 1993 |
| WGK Germany:2 |
| 2-methyl-5-prop-1-en-2-ylcyclohexan-1-ol |
| Chemidplus:0000619012 |
| RTECS:OT0175150 for cas# 619-01-2 |