d-Camphor

Description

d-Camphor is identified by CAS 464-49-3, molecular formula C10H16O and molecular weight 152.12 g/mol. UNII N20HL7Q941; ChEBI 15396; InChIKey DSSYKIVIOFKYAU-XCBNKYQSSA-N. Boiling Point: 399 °F at 760 mmHg (NTP, 1992); Boiling Point: 204.00 to 205.00 °C. @ 760.00 mm Hg; Melting Point: 353.8 °F (NTP, 1992).

Identification

CAS Registry Number	464-49-3
PubChem CID	159055
Molecular formula	C10H16O
Molecular weight	152.12 g/mol
IUPAC name	(1R,4R)-1,7,7-trimethylbicyclo[2.2.1]heptan-2-one
InChIKey	DSSYKIVIOFKYAU-XCBNKYQSSA-N
UNII (FDA)	N20HL7Q941
ChEBI ID	CHEBI:15396
FEMA number	2230
JECFA number	1395

Computed Descriptors

Molecular Weight	152.23
XLogP3	2.2
Hydrogen Bond Donor Count	0
Hydrogen Bond Acceptor Count	1
Rotatable Bond Count	0
Exact Mass	152.120115130
Monoisotopic Mass	152.120115130
Topological Polar Surface Area	17.1
Heavy Atom Count	11
Formal Charge	0

Physical & Chemical Properties

Boiling Point	399 °F at 760 mmHg (NTP, 1992)
Boiling Point	204.00 to 205.00 °C. @ 760.00 mm Hg
Melting Point	353.8 °F (NTP, 1992)
Melting Point	176.00 to 177.00 °C. @ 760.00 mm Hg
Flash Point	148 °F (NTP, 1992)
Solubility	1600 mg/L @ 25 °C (exp)
LogP	2.380
Autoignition Temperature	871 °F (NTP, 1992)

Physical description & handling notes

• D-camphor appears as colorless or white crystals. Sublimes. Flash point 149 °F. Burns readily with a bright, smoky flame. Penetrating aromatic odor. Pungent, aromatic taste followed by a sensation of cold. (NTP, 1992)
• Colorless, transparent solid; [Merck Index] Colorless or white solid with a penetrating odor; [CAMEO] White crystalline solid; [Alfa Aesar MSDS]
• White to gray translucent crystals or fused mass; Warm, minty, almost ethereal diffusive aroma
• less than 1 mg/mL at 59 °F (NTP, 1992)
• Soluble in oils, water
• Soluble (in ethanol)

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: COLOR OR COLORING ADJUNCT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Camphor, Earth, Pine, Spice No safety concern at current levels of intake when used as a flavouring agent
GHS notification summary	0.1% (1 / 1847)

GHS Hazard Classification

GHS notification summary	0.1% (1 / 1847)
Reported hazard statements	H228 (99.7%), H302 (85.9%), H332 (92%), H371 (96.5%)

Documented Uses

• Painting (Pigments, Binders, and Biocides) [Category: Paint]
• Flavoring Agents -> JECFA Flavorings Index
• Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
• Cosmetics -> Denaturant; Plasticiser
• Information on 10 consumer products that contain D-Camphor in the following categories is provided:
• Bicyclo[2.2.1]heptan-2-one, 1,7,7-trimethyl-, (1R,4R)-: ACTIVE

Synonyms

D-CAMPHOR; (1R,4R)-1,7,7-trimethylbicyclo[2.2.1]heptan-2-one; (R)-(+)-Camphor; (R)-Camphor; (1R)-(+)-Camphor; D-(+)-Camphor; Alcanfor; Japanese camphor; d-2-Camphanone; Formosa camphor; Camphor, (+)-; Camphor USP; d-2-Bornanone; DTXSID4024721; Camphor, (1R,4R)-(+)-; (1R,4R)-(+)-CAMPHOR

Frequently Asked Questions

What are the CAS number and molecular formula of d-Camphor?

CAS 464-49-3; molecular formula C10H16O; molecular weight 152.12 g/mol.

What other names is d-Camphor known by?

D-CAMPHOR, (1R,4R)-1,7,7-trimethylbicyclo[2.2.1]heptan-2-one, (R)-(+)-Camphor, (R)-Camphor, (1R)-(+)-Camphor, D-(+)-Camphor.

What is the regulatory status of d-Camphor?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: COLOR OR COLORING ADJUNCT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT; Flavoring Agents.

Is d-Camphor classified as hazardous?

0.1% of GHS notifications report no hazard classification (1 of 1847).

What are the key physical properties of d-Camphor?

Boiling Point: 399 °F at 760 mmHg (NTP, 1992); Boiling Point: 204.00 to 205.00 °C. @ 760.00 mm Hg; Melting Point: 353.8 °F (NTP, 1992); Melting Point: 176.00 to 177.00 °C. @ 760.00 mm Hg.

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.