Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless clear liquid (est) |
Assay: | 80.00 to 100.00 %
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Food Chemicals Codex Listed: | No |
Specific Gravity: | 0.92800 @ 20.00 °C.
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Refractive Index: | 1.47100 @ 20.00 °C.
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Boiling Point: | 87.00 to 88.00 °C. @ 6.00 mm Hg
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Boiling Point: | 221.00 to 222.00 °C. @ 760.00 mm Hg (est)
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Vapor Pressure: | 0.107000 mmHg @ 25.00 °C. (est) |
Vapor Density: | 5.25 ( Air = 1 ) |
Flash Point: | 178.00 °F. TCC ( 81.11 °C. )
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logP (o/w): | 3.225 (est) |
Soluble in: |
| paraffin oil | | water, 273.1 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
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Odor Type: minty |
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| herbal minty mentholic |
Odor Description: at 100.00 %. | herbal minty mentholic |
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Odor and/or flavor descriptions from others (if found). |
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Cosmetic Information:
Suppliers:
Safety Information:
Preferred SDS: View |
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Hazards identification |
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Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
None found. |
GHS Label elements, including precautionary statements |
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Pictogram | |
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Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
Oral/Parenteral Toxicity: |
Not determined
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Dermal Toxicity: |
Not determined
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Inhalation Toxicity: |
Not determined
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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 (+)-dihydrocarvone usage levels up to: | | 5.0000 % in the fragrance concentrate.
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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: 11 |
Click here to view publication 11 |
| average usual ppm | average maximum ppm |
baked goods: | - | 15.70000 |
beverages(nonalcoholic): | - | 2.70000 |
beverages(alcoholic): | - | 4.00000 |
breakfast cereal: | - | - |
cheese: | - | - |
chewing gum: | - | - |
condiments / relishes: | - | - |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | - | - |
fish products: | - | - |
frozen dairy: | - | 7.30000 |
fruit ices: | - | - |
gelatins / puddings: | - | 4.70000 |
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: | - | 14.00000 |
soups: | - | - |
sugar substitutes: | - | - |
sweet sauces: | - | - |
Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| cyclohexanone, 2-methyl-5-(1-methylethenyl)-, (2R,5R)- | | cyclohexanone, 2-methyl-5-(1-methylethenyl)-, (2R,5R)-rel- | (1R,4R)- | dihydrocarvone | (+)-p- | menth-8-en-2-one | (1R,4R)-p- | menth-8-en-2-one | (1R,4R)-para- | menth-8-en-2-one | (2R-trans)-2- | methyl-5-(1-methyl vinyl) cyclohexan-1-one | (2R-trans)-2- | methyl-5-(1-methylvinyl)cyclohexan-1-one | (2R,5R)-2- | methyl-5-(prop-1-en-2-yl)cyclohexanone | (2R,5R)-2- | methyl-5-isopropenylcyclohexanone | (2R,5R)-2- | methyl-5-prop-1-en-2-ylcyclohexan-1-one | (2R,5R)-5-iso | propenyl-2-methylcyclohexanon | (2R,5R)-5-iso | propenyl-2-methylcyclohexanone |
Articles:
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