d-Camphor (CAS 464-49-3) — formula C10H16O, molecular weight 152.12 g/mol; category food flavors.
d-Camphor (CAS 464-49-3) is a food flavors. Its molecular formula C10H16O comprises 10 C, 16 H, 1 O atoms. Its molecular weight is about 152.12 g/mol. Reported physicochemical data: melting point around 353.8 °F (NTP, 1992), boiling point around 399 °F at 760 mmHg (NTP, 1992), LogP about 2.380. Flavors are used to provide or enhance aroma in food and beverages, and must comply with food flavoring regulations. Widely used in beverages, confectionery, baking, dairy and convenience foods to build or complement flavor profiles. As a sourcing and distribution partner we help locate and compare this item across domestic and cross-border channels, arranging samples and batch orders with full COA and compliance files.
| CAS Number | 464-49-3 |
|---|---|
| Molecular Formula | C10H16O |
| Molecular Weight | 152.12 g/mol |
| Melting Point | 353.8 °F (NTP, 1992) |
| Boiling Point | 399 °F at 760 mmHg (NTP, 1992) |
| LogP | 2.380 |
| Packaging | 25/50kg woven bags, 20/25/50kg fibre drums, 200kg plastic drums, 1000kg IBC (subject to order confirmation) |
| Applications | confectionery, baking, dairy and convenience foods to build or complement flavor profiles. As a sourcing and distribution partner we can help locate and compare this item across domestic and cross-border channels, with COA and compliance files provided before ordering |
| Category | Flavors |
Documented applications: confectionery, baking, dairy and convenience foods to build or complement flavor profiles. As a sourcing and distribution partner we can help locate and compare this item across domestic and cross-border channels, with COA and compliance files provided before ordering.
d-Camphor is a flavoring compound with CAS registry number 464-49-3 and molecular formula C10H16O (molecular weight 152.12 g/mol), belonging to the food flavors segment of chemical raw materials.
CAS number: 464-49-3
Its molecular formula C10H16O comprises 10 C, 16 H, 1 O atoms.
Also known as: d-Camphor · 樟脑
Category: food flavors
The CAS registry number of d-Camphor is 464-49-3.
Molecular formula C10H16O, molecular weight 152.12 g/mol.
It is also registered under: d-Camphor, 樟脑.
Recorded applications: confectionery, baking, dairy and convenience foods to build or complement flavor profiles. As a sourcing and distribution partner we can help locate and compare this item across domestic and cross-border channels, with COA and compliance files provided before ordering.
Category: Flavors.
Packaging is agreed per order, from lab-scale packs to bulk, and confirmed with each order rather than fixed on the page. A Certificate of Analysis (COA) ships with every batch and MSDS is available; where the end use carries a regulatory limit (food contact, pharmaceutical or cosmetic), state the standard at enquiry and the grade is set against it.
Independent reference data for d-Camphor (CAS 464-49-3), compiled from public chemistry databases.
| CAS Registry Number | 464-49-3 |
|---|---|
| PubChem CID | 159055 |
| Molecular formula | C10H16O |
| Molecular weight | 152.12 g/mol |
| IUPAC name | (1R,4R)-1,7,7-trimethylbicyclo[2.2.1]heptan-2-one |
| InChIKey | DSSYKIVIOFKYAU-XCBNKYQSSA-N |
| UNII (FDA) | N20HL7Q941 |
| ChEBI ID | CHEBI:15396 |
| FEMA number | 2230 |
| JECFA number | 1395 |
| Molecular Weight | 152.23 |
|---|---|
| XLogP3 | 2.2 |
| Hydrogen Bond Donor Count | 0 |
| Hydrogen Bond Acceptor Count | 1 |
| Rotatable Bond Count | 0 |
| Exact Mass | 152.120115130 |
| Monoisotopic Mass | 152.120115130 |
| Topological Polar Surface Area | 17.1 |
| Heavy Atom Count | 11 |
| Boiling Point | 399 °F at 760 mmHg (NTP, 1992) |
|---|---|
| Boiling Point | 204.00 to 205.00 °C. @ 760.00 mm Hg |
| Melting Point | 353.8 °F (NTP, 1992) |
| Melting Point | 176.00 to 177.00 °C. @ 760.00 mm Hg |
| Flash Point | 148 °F (NTP, 1992) |
| Solubility | 1600 mg/L @ 25 °C (exp) |
| LogP | 2.380 |
| Autoignition Temperature | 871 °F (NTP, 1992) |
D-CAMPHOR; (1R,4R)-1,7,7-trimethylbicyclo[2.2.1]heptan-2-one; (R)-(+)-Camphor; (R)-Camphor; (1R)-(+)-Camphor; D-(+)-Camphor; Alcanfor; Japanese camphor; d-2-Camphanone; Formosa camphor; Camphor, (+)-; Camphor USP; d-2-Bornanone; DTXSID4024721; Camphor, (1R,4R)-(+)-; (1R,4R)-(+)-CAMPHOR
| Regulatory & Food Contact | EU Flavoring substances FDA Substance added to food: COLOR OR COLORING ADJUNCT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Camphor, Earth, Pine, Spice No safety concern at current levels of intake when used as a flavouring agent |
|---|---|
| GHS notification summary | 0.1% (1 / 1847) |
| GHS notification summary | 0.1% (1 / 1847) |
|---|---|
| Reported hazard statements | H228 (99.7%), H302 (85.9%), H332 (92%), H371 (96.5%) |
This chemical does not meet GHS hazard criteria for < 0.1% (1 of 1847) of reports.
H228 (99.7%): Flammable solid [Danger Flammable solids]
d-Camphor is identified by CAS 464-49-3, molecular formula C10H16O and molecular weight 152.12 g/mol. UNII N20HL7Q941; ChEBI 15396; InChIKey DSSYKIVIOFKYAU-XCBNKYQSSA-N. Boiling Point: 399 °F at 760 mmHg (NTP, 1992); Boiling Point: 204.00 to 205.00 °C. @ 760.00 mm Hg; Melting Point: 353.8 °F (NTP, 1992).
Source: PubChem / Wikidata; the batch COA governs where values differ.
Supplier: Jinan Shenghe Chemical Co., Ltd.
中文页面: 樟脑