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Merck
CN

W356511

D-Dihydrocarvone, mixture of isomers

natural, 97%, FG

Synonym(s):

p-Menth-8-en-2-one

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About This Item

Empirical Formula (Hill Notation):
C10H16O
CAS Number:
7764-50-3
Molecular Weight:
152.23
FEMA Number:
3565
UNSPSC Code:
12164502
PubChem Substance ID:
329830631
Flavis number:
7.128
EC Number:
231-857-0
NACRES:
NA.21
MDL number:
MFCD00001636
Organoleptic:
caraway; spicy; herbaceous; ethereal; woody; minty
Grade:
FG, Fragrance grade, Halal, Kosher, natural
Agency:
follows IFRA guidelines
Food allergen:
no known allergens

Key Documents

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InChI key

AZOCECCLWFDTAP-UHFFFAOYSA-N

SMILES string

CC1CCC(CC1=O)C(C)=C

InChI

1S/C10H16O/c1-7(2)9-5-4-8(3)10(11)6-9/h8-9H,1,4-6H2,2-3H3

grade

FG, Fragrance grade, Halal, Kosher, natural

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002

assay

97%

refractive index

n20/D 1.472 (lit.)

bp

87-88 °C/6 mmHg (lit.)

density

0.926 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

caraway; spicy; herbaceous; ethereal; woody; minty

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General description

Natural occurence: Caraway seed, celery seed, dill, patchouli, spearmint, buchu and pepper

Application

The dual, herbal-minty quality of this compound will add an interesting twist to mint flavors as well as to celery, caraway, dill and herbal flavors, especially intended for cough drops and oral care products. At very low levels, it will add depth to tropical flavors like lychee, guava, passion fruit and rambutan.

Biochem/physiol Actions

Odor at 1%
Taste at 2-4ppm

pictograms

Exclamation mark
GHS07

signalword

Warning

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

10 - Combustible liquids

wgk

WGK 2

flash_point_f

177.8 °F - closed cup

flash_point_c

81 °C - closed cup

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Certificates of Analysis (COA)

Lot/Batch Number
SHBM1991
MKCF5009
MKBM6593V

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Organoleptic Characteristics of Flavor Materials
Michalski, J.
Perfumer & Flavorist, 39(4), 52-52 (2014)

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