D(+)-Carvone CAS 2244-16-8
Introduction：Basic information about D(+)-Carvone CAS 2244-16-8, including its chemical name, molecular formula, synonyms, physicochemical properties, and safety information, etc.
D(+)-Carvone Basic information
| Product Name: | D(+)-Carvone |
| Synonyms: | D-6,8(9)-P-MENTHADIEN-2-ONE;d-1-methyl-4-isopropenyl-6-cyclohexen-2-one;D-p-Mentha-6,8,(9)-dien-2-one;CARVOL;CARVONE, (+)-;ALPHA(+)-CARVONE;D-CARVONE 96+%;(+)-CARVONE, TERPENE STANDARD |
| CAS: | 2244-16-8 |
| MF: | C10H14O |
| MW: | 150.22 |
| EINECS: | 218-827-2 |
| Product Categories: | Biochemistry;Monocyclic Monoterpenes;Terpenes |
| Mol File: | 2244-16-8.mol |
D(+)-Carvone Chemical Properties
| Melting point | 88.9°C |
| alpha | 57 º (c=neat) |
| Boiling point | 96-98 °C/10 mmHg (lit.) |
| density | 0.96 g/mL at 25 °C (lit.) |
| vapor pressure | 20.665hPa at 25℃ |
| refractive index | n |
| FEMA | 2249 | CARVONE |
| Fp | 204 °F |
| storage temp. | Store below +30°C. |
| solubility | 1300mg/l |
| form | Liquid |
| color | Clear colorless to pale yellow |
| Odor | at 100.00 %. spice mint bread caraway |
| Odor Type | minty |
| Optical Rotation | [α]23/D +55.0±7°, neat |
| biological source | synthetic |
| Water Solubility | <0.1 g/100 mL at 25 ºC |
| Merck | 14,1874 |
| JECFA Number | 380 |
| BRN | 2042970 |
| Dielectric constant | 11.0（22℃） |
| Stability: | Stable. Combustible. Incompatible with strong oxidizing agents, strong reducing agents. |
| Major Application | agriculture environmental food and beverages |
| Cosmetics Ingredients Functions | FLAVOURING PERFUMING FRAGRANCE |
| InChI | 1S/C10H14O/c1-7(2)9-5-4-8(3)10(11)6-9/h4,9H,1,5-6H2,2-3H3/t9-/m0/s1 |
| InChIKey | ULDHMXUKGWMISQ-VIFPVBQESA-N |
| SMILES | CC(=C)[C@H]1CC=C(C)C(=O)C1 |
| LogP | 3.07 at 25℃ |
| CAS DataBase Reference | 2244-16-8(CAS DataBase Reference) |
| NIST Chemistry Reference | 2-Cyclohexen-1-one, 2-methyl-5-(1-methylethenyl)-, (S)-(2244-16-8) |
| EPA Substance Registry System | D-Carvone (2244-16-8) |
Safety Information
| Hazard Codes | Xi |
| Risk Statements | 22 |
| Safety Statements | 24/25 |
| RIDADR | 2810 |
| WGK Germany | 1 |
| RTECS | OS8670000 |
| F | 8-9-23 |
| Hazard Note | Irritant |
| TSCA | TSCA listed |
| HazardClass | 6.1(a) |
| PackingGroup | II |
| HS Code | 29142900 |
| Storage Class | 10 - Combustible liquids |
| Hazard Classifications | Skin Sens. 1A |
| Toxicity | LD50 oral in rat: 3710uL/kg |
| Description | Carvone is a pale yellow to white clear liquid.Molecular weight=150.22; Boiling point=230℃; Flashpoint=93℃. Hazard Identification (based on NFPA 704 MRating System): Health 2, Flammability 2, Reactivity 0. |
| Chemical Properties | Caravone occurs in different forms. l-Carvone exhibits odor of spearmint, while d-carvone exhibits odor reminiscentof caraway. |
| Chemical Properties | D(+)-Carvone is a clear colorless or pale yellow liquid. Darkens upon exposure to air and daylight. Sp.Gr. 0.97. BP. 230℃. Insoluble in water, soluble in alcohol andoils. Warm-herbaceous, breadlike, spicy and slightly floral odor, reminiscent of Carawayseed or Dill seed. Warm, sweet, spicy - herbaceous, breadliketaste. |
| Occurrence | The optically active and inactive forms have been reported among the constituents of about 70 essential oils.The dextro form is present in carvi, Antheum graveolens, Antheum sowa, Lippia carviodora, Mentha arvensis, etc. The levo form ispresent in Metha vifidis var. crispa, Mentha longifolia from South Africa, Eucalyptus globules and several mint species. The racemicform is present in ginger grass, Litsea gutalemaleusis, lavender and Artemisia ferganensis. Reported found in citrus oil and juice(lemon, lime, orange), celery seed, anise, clove, coriander seed, calamus, caraway herb and dill seed. |
| Uses | (S)-(+)-Carvone can be used as a starting material to synthesize:
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| Uses | D(+)-Carvone is occasionally used in perfumes, but thelacvo-Carvone is often preferred here. It is used in flavor compositions as a fortifierfor Caraway seed oil or Dill oil seed (in whichoils this ketone is a major component). Sincethis isomer is rarely offered in the syntheticform, it has not become as popular as thelaevo-Carvone. The use of Caraway-Dill flavoris confined to a few, although by volume verylarge, commercial products (Bread, Pickles.Spices, etc.). |
| Definition | ChEBI: A carvone having (S) configuration. |
| Aroma threshold values | Detection: d-Carvone: 6.7 to 820 ppb; l-carvone: 2.7 to 600 ppb |
| General Description | Pale yellow or colorless liquid. |
| Air & Water Reactions | May be sensitive to prolonged exposure to light and air. Insoluble in water. |
| Reactivity Profile | D(+)-Carvone may be sensitive to prolonged exposure to light and air. Incompatible with strong oxidizing agents and strong reducing agents |
| Fire Hazard | D(+)-Carvone is combustible. |
| Flammability and Explosibility | Not classified |
| Safety Profile | Poison by ingestion and skin contact. A skin irritant. When heated to decomposition it emits acrid smoke and irritating fumes. |
| Synthesis | Carvone occurs in the dextro, levo and racemic form; l-carvone can be isolated from the essential oil of spearmint oris commercially synthesized from d-limonene; d-carvone is usually prepared by fractional distillation of oil of caraway, also fromdillseed and dillweed oils, but this type differs in odor and flavors. |
| Potential Exposure | Carvone is found in various naturaloils, including caraway and dillseed; mandarin peel andspearmint oils. A food additive, it is used in flavoringliqueurs; in perfumes and soaps. |
| First aid | Skin Contact: Flood all areas of body that have contacted the substance with water. Do not wait to remove contaminated clothing; do it under the water stream. Use soap tohelp assure removal. Isolate contaminated clothing whenremoved to prevent contact by others. Eye Contact: Removeany contact lenses at once. Flush eyes well with copious quantities of water or normal saline for at least 20-30 min. Seekmedical attention. Inhalation: Leave contaminated area immediately; breathe fresh air. Proper respiratory protection must besupplied to all rescuers. If coughing, difficult breathing, or anyother symptoms develop, seek medical attention at once, evenif symptoms develop many hours after exposure. Ingestion: Ifconvulsions are not present, give a glass or two of water ormilk to dilute the substance. Assure that the person’s airway isunobstructed and contact a hospital or poison center immediately for advice on whether or not to induce vomiting. |
| storage | Color Code—Red: Flammability Hazard: Store ina flammable liquid storage area or approved cabinet awayfrom ignition sources and corrosive and reactive materials.Store in a cool, dry place or in a refrigerator |
| Shipping | UN2810 Toxic liquids, organic, n.o.s., HazardClass: 6.1; Labels: 6.1-Poisonous materials, TechnicalName Required |
| Incompatibilities | Incompatible with oxidizers (chlorates,nitrates, peroxides, permanganates, perchlorates, chlorine,bromine, fluorine, etc.); contact may cause fires or explosions. Keep away from alkaline materials, strong bases,strong acids, oxoacids, epoxides. |
D(+)-Carvone Preparation Products And Raw materials
| Raw materials | Hydrogen Sulfide-->Dill Oil |
| Preparation Products | (5R)-2-Methyl-5-(5-methyl-1-methylene-4-hexenyl)-2-cyclohexen-1-one |
