cis-carvone-5,6-oxide
(1S,4R,6S)-1-methyl-4-(prop-1-en-2-yl)-7-oxabicyclo[4.1.0]heptan-2-one
 
Notes:
None found
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(1S,4R,6S)-1-methyl-4-(prop-1-en-2-yl)-7-oxabicyclo[4.1.0]heptan-2-one (Click)
CAS Number: 18383-49-8Picture of molecule
FDA UNII: TV5341W478
Nikkaji Web: J1.028.092C
CoE Number: 10501
XlogP3-AA: 1.60 (est)
Molecular Weight: 166.21998000
Formula: C10 H14 O2
NMR Predictor: Predict (works with chrome or firefox)
Category: flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
JECFA Food Flavoring: 1572  trans-carvone-5,6-oxide
FEMA Number: 4084  trans-carvone-5,6-oxide
FDA Mainterm: CIS-CARVONE OXIDE
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
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Physical Properties:
Appearance: colorless clear liquid (est)
Assay: 96.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 1.02700 to 1.03300 @  25.00 °C.
Pounds per Gallon - (est).: 8.546 to  8.596
Refractive Index: 1.48100 to 1.48700 @  20.00 °C.
Boiling Point: 105.00 °C. @ 5.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure: 0.016000 mm/Hg @ 25.00 °C. (est)
Flash Point: 225.00 °F. TCC ( 107.22 °C. )
logP (o/w): 1.110
Soluble in:
 alcohol
 water, 221.1 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
Odor Type: minty
Odor Strength: medium
 sweet  caraway  minty  spearmint  spicy  
Odor Description:
at 100.00 %. 
sweet caraway mint spearmint spicy
Luebke, William tgsc, (1985)
Substantivity: 20 Hour(s)
  
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Cosmetic Information:
None found
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Suppliers:
Axsyn
For experimental / research use only.
7-Oxabicyclo[4.1.0]heptan-2-one,1-methyl-4-(1-methylethenyl)-, (1S,4R,6S)-
Parchem
cis-carvone-5,6-oxide
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Safety Information:
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for cis-carvone-5,6-oxide usage levels up to:
  5.0000 % in the fragrance concentrate.
 
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 22
Click here to view publication 22
 average usual ppmaverage maximum ppm
baked goods: 3.0000015.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: 2.0000010.00000
cheese: 2.0000010.00000
chewing gum: --
condiments / relishes: 5.0000025.00000
confectionery froastings: --
egg products: 2.0000010.00000
fats / oils: 2.0000010.00000
fish products: 3.0000015.00000
frozen dairy: 5.0000025.00000
fruit ices: 1.000005.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: 3.0000015.00000
poultry: --
processed fruits: 1.000005.00000
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: 2.0000010.00000
soups: --
sugar substitutes: --
sweet sauces: --
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Safety References:
EPI System: View
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 442462
National Institute of Allergy and Infectious Diseases: Data
 (1S,4R,6S)-1-methyl-4-(prop-1-en-2-yl)-7-oxabicyclo[4.1.0]heptan-2-one
Chemidplus: 0018383498
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References:
 (1S,4R,6S)-1-methyl-4-(prop-1-en-2-yl)-7-oxabicyclo[4.1.0]heptan-2-one
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 442462
Pubchem (sid): 135299874
Pherobase: View
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Other Information:
(IUPAC): Atomic Weights of the Elements 2009
(IUPAC): Atomic Weights of the Elements 2009 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS): View
KEGG (GenomeNet): C09841
HMDB (The Human Metabolome Database): Search
FooDB: FDB015988
Typical G.C.
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
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Potential Blenders and core components note
 
For Odor
citrus
 limonene oxideFL/FR
green
3-hepten-2-oneFL/FR
herbal
 anethum graveolens herb oilFL/FR
 carum carvi fruit oilFL/FR
 dill seed oil indianFL/FR
minty
laevo-carveolFL/FR
laevo-carvoneFL/FR
dextro-carvoneFL/FR
 carvyl acetateFL/FR
 dihydrocarveolFL/FR
dextro-dihydrocarvoneFL/FR
trans-para-menthan-2-oneFL/FR
 spearmint absoluteFL/FR
 spearmint oil americaFL/FR
 spearmint oil terpenelessFL/FR
 tetrahydrocarvoneFL/FR
spicy
isobutyl angelateFL/FR
cis-carveolFL/FR
trans-carveolFL/FR
 cuminyl alcoholFL/FR
4-isopropyl-2-cyclohexenoneFL/FR
tonka
 mint lactoneFL/FR
 
For Flavor
 
No flavor group found for these
laevo-carveolFL/FR
trans-carveolFL/FR
cis-carveolFL/FR
 limonene oxideFL/FR
cis+trans-para-1(7)8-menthadien-2-yl acetateFL
4-isopropyl-2-cyclohexenoneFL/FR
creamy
3-hepten-2-oneFL/FR
 mint lactoneFL/FR
green
isobutyl angelateFL/FR
 dihydrocarveolFL/FR
dextro-dihydrocarvoneFL/FR
herbal
 anethum graveolens herb oilFL/FR
 carum carvi fruit oilFL/FR
minty
laevo-carvoneFL/FR
dextro-carvoneFL/FR
 carvyl acetateFL/FR
trans-para-menthan-2-oneFL/FR
 spearmint absoluteFL/FR
 spearmint oil americaFL/FR
 spearmint oil terpenelessFL/FR
 tetrahydrocarvoneFL/FR
spicy
 cuminyl alcoholFL/FR
 dill seed oil indianFL/FR
 
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Potential Uses:
 clean 
 herbalFR
 mintFR
 spiceFR
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Occurrence (nature, food, other): note
 dalechampia magnoliifolia
Search Trop  Picture
 spearmint oil
Search Trop  Picture
 valerian root oil CO2 extract china @ 0.14%
Data  GC  Search Trop  Picture
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Synonyms:
7-oxabicyclo[4.1.0]heptan-2-one, 1-methyl-4- (1-methylethenyl)-, (1a,4a,6a)-(+)-
cis-carvone oxide
(1S,4R,6S)-1,6-epoxy-p-menth-8-en-2-one
5,6-epoxy-p-menth-8-en-2-one
(1S,4R,6S)-1,6-epoxy-para-menth-8-en-2-one
5,6-epoxy-para-menth-8-en-2-one
p-menth-8-en-2-one, 1,6-epoxy-, (1R,4R,6R)-(-)-
(1S-(1alpha,4beta,6alpha))-1-methyl-4-(1-methyl ethenyl)-7-oxabicyclo(4.1.0)heptan-2-one
(1S-(1alpha,4beta,6alpha))-1-methyl-4-(1-methylethenyl)-7-oxabicyclo(4.1.0)heptan-2-one
(1a,4a,6a)-(+)-1-methyl-4-(1-methylvinyl)-7-oxabicyclo[4.1.0]heptan-2-one
(1S,4R,6S)-1-methyl-4-(prop-1-en-2-yl)-7-oxabicyclo[4.1.0]heptan-2-one
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