(-)-CARVEOL

Description

(-)-CARVEOL is identified by CAS 99-48-9, molecular formula C10H16O and molecular weight 152.12 g/mol. ChEBI 23046; InChIKey BAVONGHXFVOKBV-UHFFFAOYSA-N. Boiling Point: 439 to 441 °F at 751 mmHg (NTP, 1992); Boiling Point: 226.00 to 227.00 °C. @ 751.00 mm Hg; Boiling Point: 226-227 °C.

Identification

CAS Registry Number	99-48-9
PubChem CID	7438
Molecular formula	C10H16O
Molecular weight	152.12 g/mol
IUPAC name	2-methyl-5-prop-1-en-2-ylcyclohex-2-en-1-ol
InChIKey	BAVONGHXFVOKBV-UHFFFAOYSA-N
ChEBI ID	CHEBI:23046
FEMA number	2247
JECFA number	381

Computed Descriptors

Molecular Weight	152.23
XLogP3	2.1
Hydrogen Bond Donor Count	1
Hydrogen Bond Acceptor Count	1
Rotatable Bond Count	1
Exact Mass	152.120115130
Monoisotopic Mass	152.120115130
Topological Polar Surface Area	20.2
Heavy Atom Count	11
Formal Charge	0

Physical & Chemical Properties

Boiling Point	439 to 441 °F at 751 mmHg (NTP, 1992)
Boiling Point	226.00 to 227.00 °C. @ 751.00 mm Hg
Boiling Point	226-227 °C
Melting Point	208 °F (NTP, 1992)
Density	0.947-0.953
LogP	3.12
LogP	2.85
Refractive Index	1.493-1.497

Physical description & handling notes

• Carveol is a clear colorless liquid. Insoluble in water.
• colourless to pale yellow liquid with a spearminty odour
• Insoluble (NTP, 1992)
• soluble in alcohol
• 1 ml in 1 ml 95% alcohol (in ethanol)
• 1.496 (NTP, 1992) - Denser than water; will sink

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Caraway, Fat, Fresh, Spearmint No safety concern at current levels of intake when used as a flavouring agent
GHS notification summary	71.7% (114 / 159)

GHS Hazard Classification

GHS notification summary	71.7% (114 / 159)
Reported hazard statements	H315 (28.3%), H319 (28.3%), H335 (28.3%)

Documented Uses

• Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
• Flavoring Agents -> JECFA Flavorings Index
• 2-Cyclohexen-1-ol, 2-methyl-5-(1-methylethenyl)-: ACTIVE
• Carveol has known human metabolites that include (2S,3S,4S,5R)-3,4,5-trihydroxy-6-(2-methyl-5-prop-1-en-2-ylcyclohex-2-en-1-yl)oxyoxane-2-carboxylic acid.
• Carveol is a known human metabolite of (+)-limonene and (-)-limonene.

Synonyms

CARVEOL; 99-48-9; p-Mentha-6,8-dien-2-ol; p-Mentha-1,8-dien-6-ol; 2-Methyl-5-(1-methylethenyl)-2-cyclohexen-1-ol; 1-Methyl-4-isopropenyl-6-cyclohexen-2-ol; 2-methyl-5-prop-1-en-2-ylcyclohex-2-en-1-ol; 5-Isopropenyl-2-methyl-2-cyclohexen-1-ol; DTXSID3024736; 2-Cyclohexen-1-ol, 2-methyl-5-(1-methylethenyl)-; 2-Methyl-5-isopropenyl-2-cyclohexen-1-ol; DTXCID104736; CHEBI:23046; 2-Methyl-5-[1-methylethenyl]-2-cyclohexen-1-ol; RefChem:574747; 2-methyl-5-(prop-1-en-2-yl)cyclohex-2-en-1-ol

Frequently Asked Questions

What are the CAS number and molecular formula of (-)-CARVEOL?

CAS 99-48-9; molecular formula C10H16O; molecular weight 152.12 g/mol.

What other names is (-)-CARVEOL known by?

CARVEOL, 99-48-9, p-Mentha-6,8-dien-2-ol, p-Mentha-1,8-dien-6-ol, 2-Methyl-5-(1-methylethenyl)-2-cyclohexen-1-ol, 1-Methyl-4-isopropenyl-6-cyclohexen-2-ol.

What is the regulatory status of (-)-CARVEOL?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT; Flavoring Agents.

Is (-)-CARVEOL classified as hazardous?

71.7% of GHS notifications report no hazard classification (114 of 159).

What are the key physical properties of (-)-CARVEOL?

Boiling Point: 439 to 441 °F at 751 mmHg (NTP, 1992); Boiling Point: 226.00 to 227.00 °C. @ 751.00 mm Hg; Boiling Point: 226-227 °C; Melting Point: 208 °F (NTP, 1992).

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.