(E)-jasmone

trans-jasmone

CAS: 6261-18-3 C11 H16 O MW: 164.24772000 fungal

Identification

Name	(E)-jasmone
CAS Number	6261-18-3
EINECS	228-410-7
FDA UNII	7TCS3Y45DR
Molecular Formula	C11 H16 O
Molecular Weight	164.24772000
Nikkaji Number	J211.487I
CoE Number	11786

Regulatory

DG SANTE Food Flavourings	07.219 trans-3-methyl-2-(2-pentenyl)-2-cyclopenten-1-one
FEMA Number	3196
FDA	No longer provide for the use of these seven synthetic flavoring substances

Physical Properties

Appearance	colorless to pale yellow clear liquid (est)
Assay	98.00 to 100.00
Food Chemicals Codex Listed	No
Specific Gravity	0.94200 to 0.94800 @ 25.00 °C.
Pounds per Gallon - (est).	7.838 to 7.888
Refractive Index	1.49500 to 1.50100 @ 20.00 °C.
Boiling Point	263.00 to 265.00 °C. @ 760.00 mm Hg
Vapor Pressure	0.010000 mmHg @ 25.00 °C. (est)
Flash Point	225.00 °F. TCC ( 107.22 °C. )
logP (o/w)	2.905 (est)
Soluble in	alcohol
Insoluble in	water

Cosmetic Information

CosIng	cosmetic data
Cosmetic Uses	perfuming agents

Organoleptic Properties

Odor Description

at 1.00 % in dipropylene glycol.

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
Recommendation for (E)-jasmone usage levels up to	3.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU)	4.70 (μg/capita/day)
Threshold of Concern	540 (μg/person/day)
Structure Class	II
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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Potential Uses

FR apricot FR bergamot FR celery FR citrus FR floral freshener FR fruit FR herbal FR honey FR jasmin FR jonquil FR maple FR mint FR neroli FR orange blossom FR peach FR peppermint FR raspberry FR spearmint FL tea FR tobacco FL tomato FR tuberose FR woody

Natural Occurrence

daphne mezereum ginger lily white ginger lily lonicera japonica spearmint oil

Synonyms

2- cyclopenten-1-one, 3-methyl-2-(2-pentenyl)-, (E)- 2- cyclopenten-1-one, 3-methyl-2-(2E)-2-pentenyl- 2- cyclopenten-1-one, 3-methyl-2-[(2E)-2-penten-1-yl]- (E)- jasmone trans- jasmone (E)- methyl pentenyl cyclopentenone trans- methyl pentenyl cyclopentenone 3- methyl-2-((E)-pent-2-enyl)-cyclopent-2-enone (E)-3- methyl-2-(2-pentenyl)-2-cyclopenten-1-one trans-3- methyl-2-(2-pentenyl)-2-cyclopenten-1-one 3- methyl-2-(2-pentenyl)-2-cyclopentene-1-one, (E)- (E)-3- methyl-2-(pent-2-en-1-yl)cyclopent-2-enone (E)-3- methyl-2-(pent-2-enyl) cyclopent-2-en-1-one trans-3- methyl-2-(pent-2-enyl) cyclopent-2-en-1-one (E)-3- methyl-2-(pent-2-enyl)cyclopent-2-en-1-one 3- methyl-2-[(2E)-2-penten-1-yl]-2-cyclopenten-1-one 3- methyl-2-[(2E)-pent-2-en-1-yl]cyclopent-2-en-1-one 3- methyl-2-[(E)-pent-2-enyl]cyclopent-2-en-1-one US Patents: 3,981,920 - Method for preparing cyclopentenone derivatives PubMed: Predication of Japanese green tea (Sen-cha) ranking by volatile profiling using gas chromatography mass spectrometry and multivariate analysis. PubMed: Chemical composition of the essential oil of Feronia elephantum Correa. PubMed: Volatile composition of Catharanthus roseus (L.) G. Don using solid-phase microextraction and gas chromatography/mass spectrometry. PubMed: cis-Jasmone induces accumulation of defence compounds in wheat, Triticum aestivum. PubMed: Further field evaluation of synthetic herbivore-induced plant volatiles as attractants for beneficial insects.