Record Information
Version1.0
Creation date2010-04-08 22:10:52 UTC
Update date2019-11-26 03:08:55 UTC
Primary IDFDB013717
Secondary Accession NumbersNot Available
Chemical Information
FooDB Name(-)-trans-Carveol
DescriptionConstituent of Valencia orange essence oil. Flavouring ingredient Carveol is a natural terpenoid alcohol that is a constituent of spearmint oil. It has an odor and flavor that resemble those of spearmint and caraway. Consequently, it is used as a fragrance in cosmetics and as a flavor additive in the food industry. (-)-trans-Carveol is found in many foods, some of which are spearmint, caraway, citrus, and dill.
CAS Number1197-07-5
Structure
Thumb
Synonyms
SynonymSource
(-)-(4R,6S)-trans-carveolbiospider
(-)-trans-Carveolbiospider
(1S-trans)-2-Methyl-5-(1-methylvinyl)cyclohex-2-en-1-olbiospider
(1S,5R)-2-methyl-5-(prop-1-en-2-yl)cyclohex-2-en-1-olbiospider
(4R,6S)-p-mentha-1,8-dien-6-olbiospider
(4R,6S)-trans-carveolbiospider
2-Cyclohexen-1-ol, 2-methyl-5-(1-methylethenyl)-, (1S,5R)-biospider
p-Mentha-1,8-dien-6-ol; (-)-trans-formdb_source
Predicted PropertiesNot Available
Chemical FormulaC10H16O
IUPAC name
InChI IdentifierInChI=1S/C10H16O/c1-7(2)9-5-4-8(3)10(11)6-9/h4,9-11H,1,5-6H2,2-3H3/t9-,10+/m1/s1
InChI KeyBAVONGHXFVOKBV-ZJUUUORDSA-N
Isomeric SMILESCC(=C)[C@@H]1CC=C(C)[C@@H](O)C1
Average Molecular Weight152.2334
Monoisotopic Molecular Weight152.120115134
Classification
ClassificationNot classified
Ontology
Disposition

Route of exposure:

Biological location:

Source:

Process

Naturally occurring process:

Role

Biological role:

Industrial application:

Physico-Chemical Properties - Experimental
Physico-Chemical Properties - Experimental
PropertyValueReference
Physical stateSolid
Physical DescriptionNot Available
Mass CompositionC 78.90%; H 10.59%; O 10.51%DFC
Melting PointNot Available
Boiling PointBp10 102.2-102.4°DFC
Experimental Water SolubilityNot Available
Experimental logPNot Available
Experimental pKaNot Available
Isoelectric pointNot Available
ChargeNot Available
Optical Rotation[a]D -213DFC
Spectroscopic UV DataNot Available
DensityNot Available
Refractive IndexNot Available
Spectra
Spectra
EI-MS/GC-MSNot Available
MS/MSNot Available
NMRNot Available
ChemSpider ID85031
ChEMBL IDCHEMBL1907992
KEGG Compound IDC00964
Pubchem Compound ID94221
Pubchem Substance IDNot Available
ChEBI ID15389
Phenol-Explorer IDNot Available
DrugBank IDNot Available
HMDB IDHMDB03450
CRC / DFC (Dictionary of Food Compounds) IDJXJ97-Y:JGG30-V
EAFUS IDNot Available
Dr. Duke ID(-)-TRANS-CARVEOL|(-)-CIS-CARVEOL
BIGG ID36494
KNApSAcK IDC00000814
HET IDNot Available
Food Biomarker OntologyNot Available
VMH IDNot Available
Flavornet IDNot Available
GoodScent IDNot Available
SuperScent IDNot Available
Wikipedia IDNot Available
Phenol-Explorer Metabolite IDNot Available
Duplicate IDSNot Available
Old DFC IDSNot Available
Associated Foods
FoodContent Range AverageReference
FoodReference
Biological Effects and Interactions
Health Effects / BioactivitiesNot Available
EnzymesNot Available
PathwaysNot Available
MetabolismNot Available
BiosynthesisNot Available
Organoleptic Properties
Flavours
FlavorCitations
caraway
  1. Arn, H, Acree TE. “Flavornet: A database of aroma compounds based on odor potency in natural products”. Developments in Food Science 40 (1998): 27. doi:10.1016/S0167-4501(98)80029-0
solvent
  1. Arn, H, Acree TE. “Flavornet: A database of aroma compounds based on odor potency in natural products”. Developments in Food Science 40 (1998): 27. doi:10.1016/S0167-4501(98)80029-0
Files
MSDSNot Available
References
Synthesis ReferenceNot Available
General ReferenceNot Available
Content Reference— Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).
— Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181.