Carvone

Description

Carvone · CAS 99-49-0 · C10H14O. UNII 75GK9XIA8I. Boiling Point: 230-231 °C; Boiling Point: 230 °C; Boiling Point: 231 °C.

Identification

CAS Registry Number	99-49-0
PubChem CID	7439
Molecular formula	C10H14O
IUPAC name	2-methyl-5-prop-1-en-2-ylcyclohex-2-en-1-one
UNII (FDA)	75GK9XIA8I
FEMA number	2249
JECFA number	380.1

Computed Descriptors

Molecular Weight	150.22
XLogP3	2.4
Hydrogen Bond Donor Count	0
Hydrogen Bond Acceptor Count	1
Rotatable Bond Count	1
Exact Mass	150.104465066
Monoisotopic Mass	150.104465066
Topological Polar Surface Area	17.1
Heavy Atom Count	11
Formal Charge	0

Physical & Chemical Properties

Boiling Point	230-231 °C
Boiling Point	230 °C
Boiling Point	231 °C
Density	0.956-0.961
Density	0.956-0.960
Vapor Pressure	0.16 [mmHg]
Refractive Index	1.496-1.502
Refractive Index	1.495-1.499

Physical description & handling notes

• Colorless or pale yellowish liquid; [Hawley] White powder;
• ((+)-form) colourless to light yellow liquid with a caraway-like odour
• (l-form) colourless to pale strawberry coloured liquid with a spearmint-like odour
• Pale-yellowish or colorless liquid
• MP: 25.2 °C. Very soluble in ethanol; soluble in ether, carbon tetrachloride, chloroform /L-Carvone/
• MP: <15 °C. Very soluble in ethanol; soluble in ether, chloroform /D-Carvone/

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents Basil, Bitter, Caraway, Fennel, Mint CIR / INCI: Cosmetics ingredient -> Flavor; Fragrance
GHS notification summary	0.2% (1 / 457)

GHS Hazard Classification

GHS notification summary	0.2% (1 / 457)
Reported hazard statements	H317, H302 (59.5%)

Documented Uses

• Used as oil of caraway, for flavoring liqueurs and foods, in perfumery and soaps, and to enhance mint flavors (dentifrices, confections, pharmaceuticals, and odorants); [HSDB]
• As oil of caraway; also for flavoring liqueurs; in perfumery and soaps.
• Both (+)- and (-)-carvone are used to flavor a number of foods and beverages. (-)-Carvone is produced in much larger quantities and is mainly used in oral hygiene products.
• Table: Reported uses (ppm): (Flavor and Extract Manufacturers' Association, 1994) [Table#2012]
• Flavoring Agents -> JECFA Flavorings Index
• Cosmetics product ingredient: 2-methyl-5-(prop-1-en-2-yl)cyclohex-2-en-1-one; (5R)-2-Methyl-5-prop-1-en-2-ylcyclohex-2-en-1-one;(5S)-2-Methyl-5-prop-1-en-2-ylcyclohex-2-en-1-one (Carvone)

Synonyms

CARVONE; 99-49-0; 2-methyl-5-(prop-1-en-2-yl)cyclohex-2-enone; Karvon; 1-Carvone; p-Mentha-6,8-dien-2-one; Carvol; 2-Methyl-5-isopropenyl-2-cyclohexenone; Carvone (natural); 2-Methyl-5-(1-methylethenyl)-2-cyclohexen-1-one; FEMA Number 2249; 6,8(9)-p-Menthadien-2-one; 6,8-p-Menthadien-2-on; NCI-C55867; (+-)-Carvone; FEMA No. 2249

Frequently Asked Questions

What are the CAS number and molecular formula of Carvone?

CAS 99-49-0; molecular formula C10H14O; molecular weight — g/mol.

What other names is Carvone known by?

CARVONE, 99-49-0, 2-methyl-5-(prop-1-en-2-yl)cyclohex-2-enone, Karvon, 1-Carvone, p-Mentha-6,8-dien-2-one.

What is the regulatory status of Carvone?

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

Is Carvone classified as hazardous?

0.2% of GHS notifications report no hazard classification (1 of 457).

What are the key physical properties of Carvone?

Boiling Point: 230-231 °C; Boiling Point: 230 °C; Boiling Point: 231 °C; Density: 0.956-0.961.

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.