D(+)-Carvone Chemical Properties

Melting point:

88.9°C

Boiling point:

96-98 °C/10 mmHg (lit.)

alpha 

57 º (c=neat)

Density 

0.96 g/mL at 25 °C (lit.)

vapor pressure 

20.665hPa at 25℃

FEMA 

2249 | CARVONE

refractive index 

n20/D 1.499

Flash point:

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 activity

[α]23/D +55.0±7°, neat

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.

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 

Yes

HazardClass 

6.1(a)

PackingGroup 

II

HS Code 

29142900

Toxicity

LD50 oral in rat: 3710uL/kg

MSDS

• Language:English Provider:D-1-Methyl-4-isopropenyl-6-cyclohexen-2-one
• Language:English Provider:ACROS
• Language:English Provider:SigmaAldrich
• Language:English Provider:ALFA

D(+)-Carvone Usage And Synthesis

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 reminiscent of caraway.

Chemical Properties

colourless or pale yellow liquid

Chemical Properties

Carvone is a pale yellow to white clear liquid.

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 is present in Metha vifidis var. crispa, Mentha longifolia from South Africa, Eucalyptus globules and several mint species. The racemic form 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:

• (-)-Samaderine Y, a pentacyclic quassinoid.
• (-)-Ambrox, a terpenoid responsible for the odor of ambergris.
• 3β-Acetoxydrimenin (a sesquiterpene) via conjugated addition of potassium cyanide followed by base catalyzed Robinson annulation reaction.
• Thapsigargin family members such as trilobolide, nortrilobolide, and thapsivillosin F.

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 or is commercially synthesized from d-limonene; d-carvone is usually prepared by fractional distillation of oil of caraway, also from dillseed and dillweed oils, but this type differs in odor and flavors.

Potential Exposure

Carvone is found in various natural oils, including caraway and dillseed; mandarin peel and spearmint oils. A food additive, it is used in flavoring liqueurs; 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., Hazard Class: 6.1; Labels: 6.1-Poisonous materials, Technical Name 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.

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