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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
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 |