L(-)-Camphor

Description

L(-)-Camphor · CAS 464-48-2 · C10H16O. Boiling Point: 399 °F at 760 mmHg (NIOSH, 2024); Boiling Point: 204; Boiling Point: 209 °C.

Identification

CAS Registry Number	464-48-2
PubChem CID	2537
Molecular formula	C10H16O
IUPAC name	1,7,7-trimethylbicyclo[2.2.1]heptan-2-one
FEMA number	4513
JECFA number	2199

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 (NIOSH, 2024)
Boiling Point	204
Boiling Point	209 °C
Boiling Point	204 °C
Boiling Point	399 °F
Melting Point	345 °F (NIOSH, 2024)
Melting Point	180
Melting Point	174-179 °C
Melting Point	180 °C
Melting Point	345 °F

Physical description & handling notes

• Camphor appears as a colorless or white colored crystalline powder with a strong mothball-like odor. About the same density as water. Emits flammable vapors above 150 °F. Used to make moth proofings, pharmaceuticals, and flavorings.
• Liquid; CBI; Other Solid
• Colorless or white crystals with a penetrating, aromatic odor; [NIOSH]
• COLOURLESS OR WHITE CRYSTALS WITH CHARACTERISTIC ODOUR.
• White to pale yellow crystalline solid, Camphoraceous aroma
• Colorless or white crystals with a penetrating, aromatic odor.

Regulatory Status

Regulatory & Food Contact	FDA Substance added to food: FLAVORING AGENT OR ADJUVANT FDA Inventory of Food Contact Substances Listed in 21 CFR: FCS FLAVOURING_AGENT: Flavouring Agent Flavoring Agents Mint, Cool No safety concern at current levels of intake when used as a flavouring agent
GHS notification summary	0.1% (2 / 1988)

GHS Hazard Classification

GHS notification summary	0.1% (2 / 1988)
Reported hazard statements	H228 (97.6%), H302 (15.3%), H315 (10.1%), H332 (93.6%), H371 (73.3%), H373 (19.6%), H312 (10.3%), H318 (21.8%)

Documented Uses

• Used as a plasticizer and chemical intermediate; also used as an additive to explosives, varnishes, lacquers, insecticides, fungicides, pharmaceuticals, cosmetics, and flavorings; [ACGIH]
• It was used in two-phase based hollow fibre liquid-phase microextraction procedure for migration analysis of food packagings containing essential oils.
• Camphor was used in the synthesis of single-walled nanotubes by chemical vapor deposition.
• For more Uses (Complete) data for CAMPHOR (17 total), please visit the HSDB record page.
• Use (kg; approx.) in Germany (2009): >10000
• Consumption (g per capita; approx.) in Germany (2009): 0.122

Synonyms

camphor; 76-22-2; DL-Camphor; 2-Camphanone; 1,7,7-Trimethylbicyclo[2.2.1]heptan-2-one; 21368-68-3; Bornan-2-one; 2-Bornanone; Alphanon; Kampfer; Laurel camphor; 1,7,7-Trimethylnorcamphor; 2-Camphonone; Matricaria camphor; SYNTHETIC CAMPHOR; 1,7,7-Trimethylbicyclo[2.2.1]-2-heptanone

Frequently Asked Questions

What are the CAS number and molecular formula of L(-)-Camphor?

CAS 464-48-2; molecular formula C10H16O; molecular weight — g/mol.

What other names is L(-)-Camphor known by?

camphor, 76-22-2, DL-Camphor, 2-Camphanone, 1,7,7-Trimethylbicyclo[2.2.1]heptan-2-one, 21368-68-3.

What is the regulatory status of L(-)-Camphor?

Documented regulatory listings: FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; FDA Inventory of Food Contact Substances Listed in 21 CFR: FCS; FLAVOURING_AGENT: Flavouring Agent.

Is L(-)-Camphor classified as hazardous?

0.1% of GHS notifications report no hazard classification (2 of 1988).

What are the key physical properties of L(-)-Camphor?

Boiling Point: 399 °F at 760 mmHg (NIOSH, 2024); Boiling Point: 204; Boiling Point: 209 °C; Boiling Point: 204 °C.

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.