Description
[ CAS NO. ] 2244-16-8
[ Molecular Formula ] C10H14O
[ Molecular Weight ] 150.22
[ Appearance ] Colorless to pale yellow clear liquid
[ Density ] 0.96 g/cm3
[ Melting Point ] 25.2 °C (77.4 °F; 298.3 K)
[ Boiling Point ] 231 °C (448 °F; 504 K) (91 °C @ 5 mmHg)
[ Purity (GC) ] 99.0% min
[ Method ]
It can be isolated from dill oil by neutral sulfite method or by hydrogen sulfide derivatives.
[ Application ]
spices. It is mainly used in the preparation of dill liqueur, pickled vegetables and spice flavors.
About D-Carvone
As the compound most responsible for the flavor of caraway, dill and spearmint, carvone has been used for millennia in food.
D-carvone is a very important ketone flavor, widely used in food industry and chemical industry, especially in toothpaste, hard candy, chewing gum and various beverages.
Carvone has a variety of biological activities, including antidiabetic, anti-inflammatory, anticancer, nervous system, antibacterial, antiparasitic, antiarthritic, anticonvulsant, and immunomodulatory effects.
