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L(-)-Carvone

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L(-)-Carvone Basic information
L(-)-Carvone Chemical Properties
  • Melting point:25°C
  • alpha -57 º (neat)
  • Boiling point:228-230 °C(lit.)
  • Density 0.960 g/mL at 20 °C(lit.)
  • vapor density 5.2 (vs air)
  • vapor pressure 0.4 mm Hg ( 20 °C)
  • FEMA 2249 | CARVONE
  • refractive index n20/D 1.498
  • Flash point:192 °F
  • storage temp. 2-8°C
  • form Liquid
  • color Clear colorless to pale yellow
  • optical activity[α]20/D 61°, neat
  • Water Solubility PRACTICALLY INSOLUBLE
  • JECFA Number380
  • Merck 14,1874
  • BRN 2206714
  • InChIKeyULDHMXUKGWMISQ-SECBINFHSA-N
  • CAS DataBase Reference6485-40-1(CAS DataBase Reference)
  • NIST Chemistry ReferenceCarvone(6485-40-1)
  • EPA Substance Registry System2-Cyclohexen-1-one, 2-methyl-5-(1-methylethenyl)-, (5R)- (6485-40-1)
Safety Information
  • Hazard Codes Xn
  • Risk Statements 22
  • Safety Statements 36-24/25
  • WGK Germany 2
  • RTECS OS8650000
  • 8-10-23
  • TSCA Yes
  • HS Code 29142900
MSDS
L(-)-Carvone Usage And Synthesis
  • DescriptionL-(-)-Carvone is the principal odor component of spearmint. It is with a refreshingly cool, minty odor and taste. It is used as flavor ingredient in a variety of foods and beverages, as well as in toothpaste and mouthwash. It is used as a fragrance in personal care products. It is intended for use in the manufacture of an area repellent for mosquitoes and biting flies. L-(-)-carvone is also used in agriculture as a sprout inhibitor of potatoes.
  • References[1] Charles S Sell, The Chemistry of Fragrances: From Perfumer to Consumer, 2nd Edition, 2006
    [2] https://www.epa.gov
    [3] K. J. Hartmans, P. Diepenhorst, W. Bakker and L. G. M. Gorris, The use of carvone in agriculture: sprout suppression of potatoes and antifungal activity against potato tuber and other plant diseases, Industrial Crops and Products, 1995, vol. 4, 3-13
  • Chemical Propertiesclear colorless to pale yellow liquid
  • Chemical PropertiesCaravone occurs in different forms. l-Carvone exhibits odor of spearmint, while d-carvone exhibits odor reminiscent of caraway.
  • OccurrenceR-Carvone is the main substance in spearmint oil, also present in toothpastes; it is the cause of delayed-type allergy resulting in cheilitis, but Hansson et al. also described a case of angioedema of the lips appearing within minutes after contact with toothpaste, with an open test resulting in an immediate and strong reaction to carvone.
  • DefinitionChEBI: A carvone having (R) configuration.
  • Aroma threshold valuesDetection: d-Carvone: 6.7 to 820 ppb; l-carvone: 2.7 to 600 ppb
  • Safety ProfilePoison by intravenous route. Moderately toxic by ingestion. When heated to decomposition it emits acrid smoke and irritating fumes.
  • Chemical SynthesisCarvone occurs in the dextro, levo and racemic form; l-carvone can be isolated from the essential oil of spearmint or is commercially synthesized from d-limonene; d-carvone is usually prepared by fractional distillation of oil of caraway, also from dillseed and dillweed oils, but this type differs in odor and flavors.
L(-)-Carvone Preparation Products And Raw materials
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