beta-ionone epoxide
3-buten-2-one, 4-(2,2,6-trimethyl-7-oxabicyclo[4.1.0]hept-1-yl)-
Identification
| Name | beta-ionone epoxide |
| IUPAC | 4-(2,2,6-trimethyl-7-oxabicyclo[4.1.0]heptan-1-yl)but-3-en-2-one |
| CAS Number | 23267-57-4 |
| EINECS | 245-542-0 |
| FDA UNII | Search |
| Molecular Formula | C13 H20 O2 |
| Molecular Weight | 208.30080000 |
| CoE Number | 11202 |
Regulatory
| JECFA Food Flavoring | 1571 beta-ionone epoxide |
| DG SANTE Food Flavourings | 07.170 beta-ionone epoxide |
| FEMA Number | 4144 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 23267-57-4 ; BETA-IONONE EPOXIDE |
Physical Properties
| Appearance | white to pale yellow crystalline solid (est) |
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Melting Point | 48.00 °C. @ 760.00 mm Hg |
| Boiling Point | 275.00 to 276.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 0.005000 mmHg @ 25.00 °C. (est) |
| Flash Point | 201.00 °F. TCC ( 93.89 °C. ) |
| logP (o/w) | 2.365 |
| Shelf Life | 18.00 month(s) or longer if stored properly. |
| Storage | store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Soluble in | alcohol |
| Insoluble in | water |
| Similar Items | note |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | medium |
| Substantivity | 48 hour(s) at 100.00 % |
| Odor Description |
at 100.00 %. Violet orris powdery complex with a woody nuance. Found in Osmanthus Floral, Powder/ Powdery, Woody
|
Safety Information
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| maximum skin levels for fine fragrances | 0.0030 % and are based on the assumption that the fragrance mixture is used at 20% in a consumer product (IFRA Use Level Survey). (IFRA, 2002) |
| Recommendation for beta-ionone epoxide usage levels up to | 2.0000 % in the fragrance concentrate. |
| use level in formulae for use in cosmetics | 0.0255 % |
| Dermal Systemic Exposure in Cosmetic Products | 0.0006 mg/kg/day (IFRA, 2002) |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.073 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 0.10 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI) | 1000 (μg/person/day) |
| Threshold of Concern | 90 (μg/person/day) |
| Structure Class | III |
| baked goods | 3.00000 |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | 2.00000 |
| cheese | 2.00000 |
| chewing gum | - |
| condiments / relishes | 5.00000 |
| confectionery froastings | - |
| egg products | 2.00000 |
| fats / oils | 2.00000 |
| fish products | 3.00000 |
| frozen dairy | 5.00000 |
| fruit ices | 1.00000 |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | - |
| milk products | - |
| nut products | - |
| other grains | 3.00000 |
| poultry | - |
| processed fruits | 1.00000 |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | 2.00000 |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
| Dairy products, excluding products of category 02.0 (01.0) | 3.00000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0) | 2.00000 |
| Edible ices, including sherbet and sorbet (03.0) | 3.00000 |
| Processed fruit (04.1) | 2.00000 |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) | - |
| Confectionery (05.0) | 4.00000 |
| Chewing gum (05.3) | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) | 2.00000 |
| Bakery wares (07.0) | 5.00000 |
| Meat and meat products, including poultry and game (08.0) | 1.00000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0) | 1.00000 |
| Eggs and egg products (10.0) | - |
| Sweeteners, including honey (11.0) | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0) | 2.00000 |
| Foodstuffs intended for particular nutritional uses (13.0) | 3.00000 |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1) | - |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) | 4.00000 |
| Ready-to-eat savouries (15.0) | 5.00000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) | 2.00000 |
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Potential Uses
Natural Occurrence
Synonyms
3-
buten-2-one, 4-(2,2,6-trimethyl-7-oxabicyclo(4.1.0)hept-1-yl)-
3-
buten-2-one, 4-(2,2,6-trimethyl-7-oxabicyclo[4.1.0]hept-1-yl)-
4-(1,2-
epoxy-2,6,6-trimethyl cyclohexyl)-3-butenone-2
4-(1,2-
epoxy-2,6,6-trimethylcyclohexyl)but-3-en-2-one
5,6-
epoxy-beta-ionone
beta-
ionone epoxide
ionone epoxide beta
beta-
ionone-5,6-epoxide
4-(2,6,6-
trimethyl-1,2-epoxycyclohexyl)-3-buten-2-one
4-(2,2,6-
trimethyl-7-oxabicyclo(4.1.0)hept-1-yl)-3-buten-2-one
4-(2,2,6-
trimethyl-7-oxabicyclo[4.1.0]hept-1-yl)-3-buten-2-one
4-(2,2,6-
trimethyl-7-oxabicyclo[4.1.0]hept-1-yl)but-3-en-2-one
4-(2,2,6-
trimethyl-7-oxabicyclo[4.1.0]heptan-1-yl)but-3-en-2-one
trimethyl-7-oxabicycloheptyl)-3-buten-2-one
4-(1,2-oxido-2,6,6-
trimethylcyclohexyl)-3-buten-2-one
Info:
epoxides
US Patents:
3,937,228 - Aromatic compositions