FlavScents AInsights Entry for (-)-Dihydrocarveol (CAS: 20549-47-7)

1. Identity & Chemical Information

• Common Name(s): (-)-Dihydrocarveol
• IUPAC Name: (1R,2S,5R)-2-Methyl-5-(prop-1-en-2-yl)cyclohexanol
• CAS Number: 20549-47-7
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C10H18O
• Molecular Weight: 154.25 g/mol

(-)-Dihydrocarveol is a monoterpenoid alcohol characterized by its cyclohexanol structure with a methyl and isopropenyl group. The presence of the hydroxyl group contributes to its solubility in alcohols and its moderate polarity, influencing its odor profile. The stereochemistry of (-)-dihydrocarveol is crucial for its sensory characteristics, as different isomers can exhibit distinct olfactory properties.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

(-)-Dihydrocarveol is known for its minty, herbal, and slightly woody aroma, often described as reminiscent of spearmint or caraway. It has a moderate intensity and a fresh, clean character that makes it suitable for use as a modifier or impact note in fragrance compositions. The odor threshold of (-)-dihydrocarveol is not well-documented, but it is typically used in low concentrations due to its potent aroma.

In flavor applications, it imparts a cooling, minty taste, enhancing freshness and complexity in mint-flavored products. Its sensory role is often as a background realism enhancer or a subtle modifier in both flavor and fragrance formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

(-)-Dihydrocarveol occurs naturally in several essential oils, including spearmint and caraway oils. It is formed through the hydrogenation of carvone, a process that can occur naturally in plants or be replicated synthetically. This compound is relevant for "natural flavor" or "natural fragrance" designations when derived from natural sources, aligning with consumer preferences for natural ingredients.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

(-)-Dihydrocarveol is utilized in various flavor categories, particularly in mint, herbal, and spice flavors. It serves as a functional component in flavor systems, providing a fresh, minty note that enhances the overall profile of the product. Typical use levels in finished food or beverages range from 0.1 to 5 ppm, depending on the desired intensity and the complexity of the flavor matrix. These values are industry-typical estimates, as specific documented ranges are not readily available.

Stability considerations include moderate resistance to heat and pH variations, although it may be susceptible to oxidation, necessitating careful formulation and storage conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, (-)-dihydrocarveol is incorporated into various fragrance families, including mint, herbal, and woody compositions. It acts as a modifier or impact note, contributing freshness and complexity. Typical concentration ranges in fragrance products are from trace amounts up to 1%, depending on the desired effect and product type.

(-)-Dihydrocarveol is moderately volatile, contributing primarily to the top and middle notes of a fragrance composition, enhancing the initial impression and the heart of the fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; however, it may be used under general flavoring principles.
• European Union: Not specifically listed under Reg. (EC) No 1334/2008; usage may be subject to general flavoring regulations.
• United Kingdom: Post-Brexit regulations align closely with EU standards; no specific divergence noted.
• Asia: Limited specific data; usage likely follows general flavor and fragrance regulations.
• Latin America: Specific regulatory data not found; assumed to follow general regional guidelines.

Explicit approvals are limited, and formulators should verify compliance with local regulations, especially in regions with less harmonized standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, (-)-dihydrocarveol is generally considered safe when used within typical flavoring concentrations. No specific ADI or MSDI values are available, but it is assumed to have a favorable safety profile based on its natural occurrence and historical use.

Dermal exposure in fragrance applications should consider potential irritation or sensitization, although specific IFRA guidelines are not available. Inhalation exposure is typically low risk due to its moderate volatility, but occupational exposure should be managed with standard safety practices.

Risk profiles do not significantly differ between food and fragrance applications, but formulators should ensure compliance with relevant safety standards.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

(-)-Dihydrocarveol is valued for its ability to impart a fresh, minty character to both flavors and fragrances. It synergizes well with other minty and herbal notes, enhancing the overall freshness and complexity of the formulation. Common pitfalls include overuse, which can lead to an overpowering minty aroma, and underuse, which may result in a lack of desired freshness.

Formulators should consider its moderate volatility and potential oxidation when designing products, ensuring stability and longevity of the desired sensory profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on (-)-dihydrocarveol is well-established in terms of its sensory profile and natural occurrence. However, specific regulatory approvals and detailed toxicological data are less documented, requiring formulators to rely on industry-typical practices and general safety assessments.

Known data gaps include precise usage levels in various applications and comprehensive regulatory listings, highlighting the need for ongoing research and verification.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-04-22 15:29:02 GMT (p2)