Name | DIHYDROCARVEOL |
Synonyms | FEMA 2379 CARHYDRANOL DIHYDROCARVEOL 1-METHYL-4-ISOPROPENYL-2-CYCLOHEXANOL dihydrocarveol,8-p-menthen-2-ol,carhydranol,p-menth-8-en-2-ol |
CAS | 619-01-2 |
EINECS | 210-575-1 |
Molecular Formula | C10H18O |
Molar Mass | 154.25 |
Density | 0.926g/mLat 25°C(lit.) |
Boling Point | 224-225°C(lit.) |
Flash Point | 197°F |
JECFA Number | 378 |
Vapor Presure | 0.1 mm Hg ( 20 °C) |
Vapor Density | 5.3 (vs air) |
pKa | 15.20±0.60(Predicted) |
Refractive Index | n20/D 1.479 |
Physical and Chemical Properties | Almost colorless to pale yellow oily viscous liquid, with spearmint-like aroma and pepper aroma. The boiling point is 22.5 ℃ (the boiling point of d-isomer is 222~223 ℃). Flash point 67 ℃. Soluble in ethanol and most non-volatile oils, insoluble in water. Natural products are found in essential oils such as Artemisia annua and mint. |
Hazard Symbols | Xi - Irritant |
Risk Codes | 38 - Irritating to the skin |
WGK Germany | 2 |
RTECS | OT0175150 |
FEMA | 2379 | DIHYDROCARVEOL (ISOMER UNSPECIFIED) |
EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
content analysis | the mixture content of isomers is determined by polar column method in gas chromatography (GT-10-4). |
toxicity | GRAS(FEMA). |
usage limit | FEMA(mg/kg): soft drink 84; Cold drink 200; Candy 10~250; Baked food 10~250; Wine 500. Moderate limit (FDA § 172.515,2000). |
use | GB 2760-1996: allowed edible spices. Mainly used to prepare mint flavor and artificial spices. |
production method | is obtained by reduction of carvone. |