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Merck
CN

79899

Piperitone

analytical standard

Synonym(s):

3-Carvomenthenone, 6-Isopropyl-3-methyl-2-cyclohexen-1-one, p-Menth-1-en-3-one

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About This Item

Empirical Formula (Hill Notation):
C10H16O
CAS Number:
89-81-6
Molecular Weight:
152.23
NACRES:
NA.24
PubChem Substance ID:
329768688
UNSPSC Code:
85151701
EC Number:
201-942-7
MDL number:
MFCD00045532

Key Documents

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Product Name

Piperitone, analytical standard

InChI

1S/C10H16O/c1-7(2)9-5-4-8(3)6-10(9)11/h6-7,9H,4-5H2,1-3H3

InChI key

YSTPAHQEHQSRJD-UHFFFAOYSA-N

SMILES string

CC(CCC1C(C)C)=CC1=O

grade

analytical standard

assay

≥98.0% (mixture of enantiomers, predominantly (-)-enantiomer, GC)

shelf life

limited shelf life, expiry date on the label

format

neat

storage temp.

2-8°C

Quality Level

100

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General description

Piperitone is a monocyclic monoterpenoid, which occurs in eucalyptus oil. It is a good source of menthone and thymol.

Other Notes

Find a digital Reference Material for this product available on our online platform ChemisTwin® for NMR. You can use this digital equivalent on ChemisTwin® for your sample identity confirmation and compound quantification (with digital external standard). An NMR spectrum of this substance can be viewed and an online comparison against your sample can be performed with a few mouseclicks. Learn more here and start your free trial.

pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H315,H319

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2

Storage Class

10 - Combustible liquids

wgk

WGK 1

flash_point_f

182.3 °F - closed cup

flash_point_c

83.5 °C - closed cup

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Certificates of Analysis (COA)

Lot/Batch Number
BCCP0388
BCCK4596
BCCF8371
BCBZ9676
BCBT5508

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Magali Picard et al.
Journal of agricultural and food chemistry, 64(40), 7576-7584 (2016-10-01)
Piperitone was recently identified in red Bordeaux wines, and this study was designed to further explore its contribution to wine aroma. Firstly, a geographical origin effect was detected within the Bordeaux region (left versus right banks of the Gironde estuary)
Terpenoids (2009)
Alexandre Pons et al.
Food chemistry, 206, 191-196 (2016-04-05)
The present study concerns the search for new aroma compounds associated with the flavor of aged and prematurely aged red wines. Sensory descriptive analysis associated with gas chromatography-olfactometry was first performed to find specific odoriferous zones. One of the zones
Essential Oil Safety - E-Book: A Guide for Health Care Professionals (2013)
Organic Chemistry, Volume 2: Stereochemistry And The Chemistry Natural Products, 5/E (1956)
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