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CAS Number: 21368-68-3Picture of molecule3D/inchi
Other(deleted CASRN):21368-68-3
ECHA EINECS - REACH Pre-Reg:244-350-4
Nikkaji Web:J4.364H
Beilstein Number:1907611
XlogP3-AA:2.20 (est)
Molecular Weight:152.23672000
Formula:C10 H16 O
NMR Predictor:Predict (works with chrome, Edge or firefox)
Category:flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
JECFA Food Flavoring:2199 DL-camphor
FEMA Number:4513 DL-camphor
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):21368-68-3 ; DL-CAMPHOR
Physical Properties:
Assay: 96.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 175.00 to 180.00 °C. @ 760.00 mm Hg
Boiling Point: 204.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.225000 mmHg @ 25.00 °C. (est)
logP (o/w): 2.380
Soluble in:
 water, 339.1 mg/L @ 25 °C (est)
 water, 1600 mg/L @ 25 °C (exp)
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
BOC Sciences
For experimental / research use only.
(+/-)-Camphor 95%
Charkit Chemical
Indukern F&F
Indukern F&F
Indukern F&F
Penta International
Penta International
(> 94%)
Santa Cruz Biotechnology
For experimental / research use only.
DL-Camphor 96%
Safety Information:
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Safety in Use Information:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 24
Click here to view publication 24
 average usual ppmaverage maximum ppm
baked goods: 1.0000010.00000
beverages(nonalcoholic): 0.010000.20000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: 20.00000100.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: 1.0000010.00000
fish products: --
frozen dairy: --
fruit ices: 0.020002.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: 5.0000050.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
Safety References:
EPI System: View
Daily Med:search
NIOSH International Chemical Safety Cards:search
NIOSH Pocket Guide:search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):21368-68-3
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :2537
National Institute of Allergy and Infectious Diseases:Data
EPA/NOAA CAMEO:hazardous materials
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:21368-68-3
Pubchem (cid):2537
Pubchem (sid):134971395
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
KEGG (GenomeNet):C00809
HMDB (The Human Metabolome Database):Search
Export Tariff Code:2914.29.3100
VCF-Online:VCF Volatile Compounds in Food
•grades: technical (synthetic); usp. •alcanfor •natricaria camphor •root bark oil •twenty grams of vicks vaporub, 10 ml of campho-phenique, and 16 ml of vicks vaposteam each contain about 1 g of camphor. •preparations of camphor for local application include camphor spirit (10% in alcohol) and camphorated parachlorophenol (35% parachlorophenol and 65% camphor)andas a 0.1 to 3% lotion •trade names: balmosa cream (camphor 4%, menthol 2%, methyl salicylate 4%, capsicum oleoresin 0.035%); boots vapor rub; earex (almond oil 33.33%, arachis oil 33.33%, camphor oil 33.33%); mentholatum vapor rub (camphor 9%, menthol 1.35%, methyl salicylate 0.33%); nasciodine (iodine 1.26%, menthol 0.59%, methyl salicylate 3.87%, turpentine oil 3.87%, camphor 3.87%); nicobrevin (methyl valerate 100 mg, quinine 15 mg, camphor 10 mg, eucalyptus oil 10 mg); pr heat spray (camphor 0.62%, methyl salicylate 1.24%, ethyl nicotinate 1.1%); radian-b -liniment and spray (menthol 1.4%, camphor 0.6%, ammonium salicylate 1%, salicylic acid 0.54%), -rub (menthol 2.54%, camphor 1.43%, methyl salicylate 0.42%, capsicin 0.042%), -cream (camphor 1.43%, menthol 2.54%, methyl salicylate 0.42%, oleoresin capsicum 0.005%); tixylix inhalant (camphor 60 mg, menthol 2 mg, turpentine oil 50 mg, eucalyptus oil 20 mg); vicks inhaler (camphor 41.54%, menthol 41.54%, siberian pine needle oil 4.65%); vicks sinex (oxymetazoline 0.05%, menthol 0.025%, camphor 0.015%, eucalyptus oil 0.0075%); vicks vaporub (menthol 2.82%, camphor 5.46%, eucalyptus oil 1.35%, turpentine oil 4.71%). •non-proprietary preparations: camphor linctus compound (camphor spirit compound 1 ml, glycerol 1.5 ml, tolu syrup to 5 ml); camphor liniment (camphor 20% ww in arachis oil) (a.k.a. camph. lin; camphorated oil); camphor spirit (camphor 10 g, alcohol to 100 ml); camphor spirit compound (camphor 300 mg, benzoic acid 500 mg, anise oil 0.3 ml, alcohol (60%) to 100 ml); concentrated camphor water (camphor 4 g, alcohol (90%) 60 ml, water to 100 ml).
Potential Blenders and core components note
None Found
Potential Uses:
None Found
Occurrence (nature, food, other):note
 jasmin cape jasmin
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dextro,laevo-formosa camphor
DL-formosa camphor
dextro,laevo-gum camphor
DL-gum camphor
dextro,laevo-laurel camphor
DL-laurel camphor


PubMed:Comparative mortality of diapausing and nondiapausing larvae of Plodia interpunctella (Lepidoptera: Pyralidae) exposed to monoterpenoids and low pressure.
PubMed:Topological and experimental approach to the pressure-temperature-composition phase diagram of the binary enantiomer system d- and l-camphor.
PubMed:[dl-Camphor Reference Standard (Control 961) of National Institute of Health Sciences].
PubMed:[dl-Camphor Reference Standard (Control 951) of the National Institute of Health Sciences].
PubMed:[d-Camphor reference standard (Control 911) and dl-Camphor Reference Standard (Control 911) of the National Institute of Hygienic Sciences].
PubMed:Effects of l-menthol and dl-camphor on the penetration and hydrolysis of methyl salicylate in hairless mouse skin.
PubMed:[d-Camphor Reference Standard (Control 901) and dl-Camphor Reference Standard (Control 901) of National Institute of Hygienic Sciences].
PubMed:Olfactory discrimination of structurally related molecules: receptor cell responses to camphoraceous odorants.
PubMed:Receptor cell responses to odorants: similarities and differences among odorants.
a bicyclic monoterpene ketone found widely in plants, especially cinnamomum camphora. it is used topically as a skin antipruritic and as an anti-infective agent.
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