FlavScents AInsights Entry for Laevo-Carvone (CAS: 6485-40-1)

1. Identity & Chemical Information

Laevo-carvone, commonly referred to as (-)-carvone, is a monoterpenoid compound with the IUPAC name (R)-5-isopropenyl-2-methylcyclohex-2-en-1-one. It is identified by the CAS number 6485-40-1. The FEMA number for laevo-carvone is 2245. Other identifiers include the FL number 2565 and CoE number 90. The molecular formula of laevo-carvone is C10H14O, with a molecular weight of 150.22 g/mol. The compound features a ketone functional group, which is crucial for its characteristic minty odor. The stereochemistry of laevo-carvone significantly influences its sensory properties, distinguishing it from its enantiomer, dextro-carvone, which has a caraway-like aroma.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Laevo-carvone is renowned for its distinctive minty aroma, often described as fresh, cooling, and slightly sweet. It is a primary component of spearmint oil, contributing to its characteristic scent. The intensity of laevo-carvone's odor is moderate, with good diffusion properties, making it a prominent impact note in mint-flavored products. The taste threshold of laevo-carvone is relatively low, allowing it to impart a noticeable minty flavor even at low concentrations. It is typically used as an impact note in flavor formulations, providing a refreshing and clean mint profile.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Laevo-carvone is naturally found in several essential oils, most notably in spearmint oil, where it can constitute up to 70% of the oil's composition. It is also present in caraway seeds and dill. The compound is biosynthesized in plants via the mevalonate pathway, where it is derived from the precursor limonene through enzymatic oxidation and isomerization processes. Laevo-carvone's presence in natural sources qualifies it for use in products labeled as containing "natural flavor" or "natural fragrance."

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

4. Use in Flavors

Laevo-carvone is extensively used in flavor formulations, particularly in mint-flavored products such as chewing gums, confectionery, oral care products, and beverages. It serves as a primary impact note, providing the characteristic minty flavor. Typical use levels in finished food or beverage products range from 10 to 100 ppm, with higher concentrations used in more intensely flavored products. Laevo-carvone is stable under typical processing conditions, although it may degrade under extreme heat or acidic conditions, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, laevo-carvone is utilized in a variety of product types, including personal care products, household cleaners, and air fresheners. It is commonly used in the creation of minty, fresh, and herbal fragrance profiles. Laevo-carvone acts as a top note due to its volatility, providing an initial burst of freshness. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired intensity and product type.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, laevo-carvone is recognized as Generally Recognized As Safe (GRAS) by FEMA for use in food products. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned the FL number 2565. The United Kingdom follows similar regulations post-Brexit. In Asia, laevo-carvone is permitted in Japan and China, with specific use levels defined by local regulations. In Latin America, countries like Brazil and members of MERCOSUR have harmonized regulations allowing its use in food and fragrance products.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Laevo-carvone is considered safe for use in food and fragrance applications at typical exposure levels. For oral exposure, it has a high margin of safety, with no adverse effects reported at concentrations used in food products. Dermal exposure in fragrance applications is generally safe, although it may cause mild irritation in sensitive individuals. IFRA standards provide guidelines for safe use levels in fragrances. Inhalation exposure is not typically a concern due to its low volatility and use in low concentrations. Overall, laevo-carvone has a favorable safety profile across different exposure routes.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Laevo-carvone is valued for its ability to impart a clean, refreshing minty note, making it indispensable in mint-flavored and fragranced products. It synergizes well with other minty and herbal notes, enhancing the overall freshness of formulations. A common pitfall is overuse, which can lead to an overpowering minty aroma that masks other flavors or scents. Formulators should balance laevo-carvone with complementary notes to achieve a harmonious profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on laevo-carvone is well-established, with extensive documentation available from authoritative sources such as FEMA and EFSA. Industry practices are well-documented, although some regional regulatory nuances may require further clarification. Overall, the confidence in the data quality for laevo-carvone is high, with no significant gaps identified.

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 2026-08-27 22:07:34 GMT (p2)