beta-damascone
1-(2,6,6-trimethyl-1-cyclohexenyl)-2-buten-1-one
Identification
| Name | beta-damascone |
| IUPAC | 1-(2,6,6-trimethyl-1-cyclohexenyl)but-2-en-1-one |
| CAS Number | 35044-68-9 |
| FDA UNII | J131X1Y3RE |
| Molecular Formula | C13 H20 O |
| Molecular Weight | 192.30160000 |
Regulatory
| FEMA Number | 3243 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 35044-68-9 ; 4-(2,6,6-TRIMETHYLCYCLOHEX-1-ENYL)BUT-2-EN-4-ONE |
Physical Properties
| Appearance | pale yellow clear liquid (est) |
| Assay | 98.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.92500 to 0.93200 @ 25.00 °C. |
| Pounds per Gallon - (est). | 7.697 to 7.755 |
| Refractive Index | 1.49600 to 1.50000 @ 20.00 °C. |
| Boiling Point | 200.00 °C. @ 760.00 mm Hg |
| Acid Value | 1.00 max. KOH/g |
| Vapor Pressure | 0.007000 mmHg @ 25.00 °C. (est) |
| Flash Point | > 200.00 °F. TCC ( > 93.33 °C. ) |
| logP (o/w) | 3.312 (est) |
| Shelf Life | 12.00 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 |
Organoleptic Properties
| Odor Strength | high , |
| Substantivity | 191 hour(s) at 100.00 % |
| Odor Description | at 1.00 % in dipropylene glycol. |
| Odor sample from | Firmenich Inc. |
| Taste Description | fruity green jammy berry tropical tobacco plum honey |
Safety Information
| European information | Most important hazard(s): |
| 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 |
| IFRA Critical Effect | Dermal sensitization |
| fragrance material specification | Should not be used as fragrance ingredients such that the total level in finished cosmetic products exceeds 0.02%, individually or in combination. Based on test data showing sensitising potential for these materials and on evidence of cross-reactivity. (IFRA guidelines) |
| IFRA RESTRICTION LIMITS IN THE FINISHED PRODUCT (%) | Category 1: Products applied to the lips |
| Notes | IFRA FLAVOR REQUIREMENTS: |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| 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 | - |
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Manufacturer and supplier of high quality flavor and fragrance ingredients.
Potential Uses
Natural Occurrence
Synonyms
2-
buten-1-one, 1-(2,6,6-trimethyl-1-cyclohexen-1-yl)-
damascone beta FAB
damasione
dihydro floriffone B
dorinone
rose ketone beta
4-(2,6,6-
trimethyl cyclohex-1-enyl) but-2-en-4-one
1-(2,6,6-
trimethyl-1-cyclohexen-1-yl)-2-buten-1-one
1-(2,6,6-
trimethyl-1-cyclohexenyl)-2-buten-1-one
1-(2,6,6-
trimethyl-1-cyclohexenyl)but-2-en-1-one
1-(2,6,6-
trimethylcyclohex-1-en-1-yl)but-2-en-1-one
1-(2,6,6-
trimethylcyclohex-1-enyl)but-2-en-1-one
PubMed:
Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC-olfactometry and GC-PFPD.
J-Stage:
Identification of (3S, 9R)- and (3S, 9S)-Megastigma-6,7-dien-3,5,9-triol 9-O-ß-D-glucopyranosides as Damascenone Progenitors in the
PubMed:
Influence of triterpenoids present in apple peel on inflammatory gene expression associated with inflammatory bowel disease (IBD).
PubMed:
Analytical and sensory characterization of the aroma of "Langhe D.O.C. Nebbiolo" wines: influence of the prefermentative cold maceration with dry ice.
PubMed:
Characterization of volatiles and aroma-active compounds in honeybush (Cyclopia subternata) by GC-MS and GC-O analysis.
PubMed:
[Isoprenoids and phenylpropanoids from Saussurea deltoidea].
PubMed:
Characterization of the bound volatile extract from baby kiwi (Actinidia arguta).
PubMed:
Structural Analysis of CYP101C1 from Novosphingobium aromaticivorans DSM12444.
PubMed:
Insecticidal potency of novel compounds on multiple insect species of medical and veterinary importance.
PubMed:
Volatile composition screening of Salix spp. nectar honey: benzenecarboxylic acids, norisoprenoids, terpenes, and others.
PubMed:
Identification of 3-hydroxy-beta-damascone and related carotenoid-derived aroma compounds as novel potent inducers of Nrf2-mediated phase 2 response with concomitant anti-inflammatory activity.
PubMed:
Substrate promiscuity of RdCCD1, a carotenoid cleavage oxygenase from Rosa damascena.
PubMed:
Fragrance material review on cis-beta-damascone.
PubMed:
Fragrance material review on trans-beta-damascone.
PubMed:
[Investigation of the pyrolysis behavior of 4-oxo-beta-damascone by on-line pyrolysis gas chromatography-mass spectrometry].
PubMed:
Glycosidically bound volatiles and flavor precursors in Laurus nobilis L.
PubMed:
Investigation of bound aroma constituents of yellow-fleshed nectarines (Prunus persica L. Cv. Springbright). changes in bound aroma profile during maturation.
PubMed:
Aroma composition of Vitis vinifera Cv. tannat: the typical red wine from Uruguay.
PubMed:
Identification of (3S, 9R)- and (3S, 9S)-megastigma-6,7-dien-3,5,9-triol 9-O-beta-D-glucopyranosides as damascenone progenitors in the flowers of Rosa damascena Mill.
PubMed:
Character impact odorants of the apple cultivars Elstar and Cox Orange.
PubMed:
Volatile compounds released by enzymatic hydrolysis of glycoconjugates of leaves and grape berries from Vitis vinifera Muscat of Alexandria and Shiraz cultivars.
PubMed:
Acid-catalyzed hydrolysis of alcohols and their beta-D-glucopyranosides.
PubMed:
Identification of potent odorants in Japanese green tea (Sen-cha).
PubMed:
C(13)-Norisoprenoid glucoconjugates from lulo (Solanum quitoense L.) leaves.