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homomenthol

Chemical Structure

General Material Information

Preferred name homomenthol
Trivial Name 3,3,5-Trimethylcyclohexanol
Short Description 3,3,5-trimethylcyclohexanol
Formula C9 H18 O
CAS Number 116-02-9
FEMA Number 3962
Flavis Number 2.209
ECHA Number 204-122-7
FDA UNII 08CL3G94GH
Nikkaji Number J46.555K
Beilstein Number 2203314
MDL MFCD00019378
xLogP3-AA 2.60 (est)
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 1099 3,3,5-trimethyl cyclohexanol
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 116-02-9 ; 3,3,5-TRIMETHYLCYCLOHEXANOL
Synonyms
  • cyclohexanol, 3,3,5-trimethyl-
  • cyclonol
  • dihydroisophorol
  • homo menthol
  • 1-methyl-3-dimethyl cyclohexanol-5
  • TMCH
  • 3,3,5-trimethyl cyclohexan-1-ol
  • 3,3,5-trimethyl cyclohexanol
  • 3,3,5-trimethyl-1-cyclohexanol
  • trimethyl-3 3 5 cyclohexanol
  • 3,3,5-trimethyl-cyclohexanol
  • 3,3,5-trimethylcyclohexan-1-ol
  • 3,3,5-trimethylcyclohexanol
  • 3,5,5-trimethylcyclohexanol
  • 3,3,5-trimethylcyclohexan-1-ol
  • 3,3,5-Trimethylcyclohexanol
  • 1-Methyl-3-dimethyl-cyclohexanol-5
  • 3,5,5-Trimethylcyclohexanol
  • NSC 4008

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

Google Scholar Start search
Google Books Start search
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Perfumer & Flavorists Start search
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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
CHEBI:View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB29557
FooDB:FDB000708
Export Tariff Code:2906.12.0000
ChemSpider:View
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 142.24165344238
Melting Point 30 to 34°C @ 760 mm Hg
Boiling Point 193 to 196°C @ 760 mm Hg
Acid Value 1 max KOH/g
Vapor Pressure 0.173 mmHg @ 25 °C
Flash Point TCC Value 82.22 °C TCC
logP (o/w) 2.734 est
Solubility
water, 840.8 mg/L @ 25 °C (est) Yes

Organoleptic Properties

Odor Type: Minty
minty, cooling, mentholic, musty, spicy
Odor strength medium
Substantivity 20 hour(s) at 100.00 %
Luebke, William tgsc, (1986) At 100.00 %. mint cool mentholic musty spicy
Flavor Type: Minty
mentholic, cooling, minty, spicy
Luebke, William tgsc, (1986) Mentholic cooling minty spicy

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 37/38 - Irritating to respiratory system and skin.
R 41 - Risk of serious damage to 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 37/39 - Wear suitable gloves 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.
Oral/Parenteral Toxicity:
oral-rat LD50 [sex: M,F] 3250 mg/kg
(Smyth & Carpenter, 1948)

oral-rat LD50 3250 mg/kg
Journal of Industrial Hygiene and Toxicology. Vol. 31, Pg. 60, 1949.

Dermal Toxicity:
skin-rabbit LD50 2800 mg/kg
Journal of Industrial Hygiene and Toxicology. Vol. 31, Pg. 60, 1949.

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 homomenthol usage levels up to:
4.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.12 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.10 (μg/capita/day)
Structure Class: I
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: 19
Click here to view publication 19
average usual ppmaverage maximum ppm
baked goods: 0.100000.20000
beverages(nonalcoholic): 0.400001.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: 0.500001.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: 1.000002.00000
fruit ices: --
gelatins / puddings: 0.500001.00000
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: 2.000005.00000
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 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):116-02-9
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :8298
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:1
3,3,5-trimethylcyclohexan-1-ol
Chemidplus:0000116029
RTECS:GW0875000 for cas# 116-02-9