Product Name: MENTHONE
Synonyms: trans-Menthon;L-MENTHONE, NATURAL;P-MENTHAN-3-ONE;(±)-trans-p-menthan-3-one;2-Isopropyl-5-methylcyclohexanone;(2S,5R)-5-methyl-2-propan-2-ylcyclohexan-1-one;Cyclohexanone, 5-methyl-2-(1-methylethyl)-, trans-;p-Menthan-3-one, trans-
CAS: 89-80-5
MF: C10H18O
MW: 154.25
EINECS: 201-941-1
Product Categories:
Mol File: 89-80-5.mol
MENTHONE Structure
MENTHONE Chemical Properties
Boiling point 210°C
density 0.896
FEMA 2667 | MENTHONE
refractive index 1.450
Fp 69 ºC
NIST Chemistry Reference Cyclohexanone, 5-methyl-2-(1-methylethyl)-, trans-(89-80-5)
EPA Substance Registry System Cyclohexanone, 5-methyl-2-(1-methylethyl)-, (2R,5S)-rel- (89-80-5)
Safety Information
Hazard Codes Xn
Risk Statements 22-36-43-52/53
Safety Statements 26-36/37-61
HS Code 29142990
Hazardous Substances Data 89-80-5(Hazardous Substances Data)
MSDS Information
MENTHONE Usage And Synthesis
Description Menthone has a characteristic odor similar to menthol. May be prepared by oxidation of menthol.
Chemical Properties Menthone has a characteristic mint-like odor.
Occurrence Reported found in severalstereoisomersin nature; l-menthone is a constituent of the essential oils of Russian and American peppermint, geranium, Andropogon gragrans, Mentha timija and Mentha arvensis; d-menthone is present in the essential oils of Barosma pulchellum, Nepeta japonica Maxim., and others. d-Isomenthone has been reported isolated from Micromeria abis sinica Benth., Pelargonium tomentosum Jacquin and others; l-isomenthone has been identified in Réunion geranium, Pelargonium capitau and others. Also reported found in lemon peel oil, black currants, celery seed, cinnamon, peppermint, cornmint, pennyroyal and other mentha oils, nutmeg, thymus, cocoa, mushrooms, starfruit, coriander leaf, rice, tarragon, calamus, buckwheat, sweet and bitter fennel, cherimoya, buchu oil, clam and sweet grass oil.
Preparation By oxidation of menthol.
Aroma threshold values Detection: 170 ppb; aroma characteristics at 1.0%: minty, cooling, sweet, refreshing, peppermint fresh, slightly dirty woody, camphoraceous with a green herbal anise nuance.
Taste threshold values Taste characteristics at 50 ppm: cooling, peppermint, fresh green, minty, herbal, dirty mentholic with a refreshing camphoraceous nuance.
Safety Profile Moderately toxic by ingestion, intravenous, and subcutaneous routes. Mutation data reported. When heated to decomposition it emits acrid smoke and irritating fumes. See also KETONES.
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