gamma-ionone

3-buten-2-one, 4-(2,2-dimethyl-6-methylenecyclohexyl)-, (3E)-

CAS: 79-76-5 C13 H20 O MW: 192.30160000

Identification

Namegamma-ionone
IUPAC(E)-4-(2,2-dimethyl-6-methylidenecyclohexyl)but-3-en-2-one
CAS Number79-76-5
EINECS201-223-8
FDA UNIIA1LVV75YWS
Molecular FormulaC13 H20 O
Molecular Weight192.30160000
Nikkaji NumberJ1.199.638H
Beilstein1864436

Regulatory

DG SANTE Food Flavourings07.091 gamma-ionone
FEMA Number3175
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)79-76-5 ; GAMMA-IONONE

Physical Properties

Appearance colorless to pale yellow clear liquid (est)
Assay 92.00 to 100.00
Food Chemicals Codex Listed No
Specific Gravity 0.92900 to 0.93100 @ 25.00 °C., 0.93200 to 0.93500 @ 20.00 °C.
Pounds per Gallon - (est). 7.730 to 7.747
Pounds per Gallon - est. 7.764 to 7.789
Refractive Index 1.49700 to 1.50100 @ 20.00 °C., 1.49600 to 1.50200 @ 25.00 °C.
Boiling Point 267.00 to 268.00 °C. @ 760.00 mm Hg, 125.00 °C. @ 10.00 mm Hg
Vapor Pressure 0.008000 mmHg @ 25.00 °C. (est)
Flash Point 234.00 °F. TCC ( 112.22 °C. )
logP (o/w) 3.505 (est)
Soluble in alcohol
Insoluble in water

Organoleptic Properties

Odor Description at 100.00 %.

Safety Information

Oral/Parenteral ToxicityNot determined
Dermal ToxicityNot determined
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categoryflavor and fragrance agents
RIFM Fragrance Material Safety AssessmentSearch
IFRA Critical EffectSensitization
IFRA Other Specification<= 2% Pseudoionone
Recommendation for gamma-ionone usage levels up to0.2000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU)0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA)15.00 (μg/capita/day)
Structure ClassI
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

None Found

Natural Occurrence

tamarind fruit tamarind seed tomato

Synonyms

3- buten-2-one, 4-(2,2-dimethyl-6-methylenecyclohexyl)-, (3E)- 4,2,2- dimethyl-6-methylene cyclohexyl-3-buten-2-one 4-(2,2- dimethyl-6-methylene cyclohexyl)-3-buten-2-one (3E)-4-(2,2- dimethyl-6-methylenecyclohexyl)-3-buten-2-one (3E)-4-(2,2- dimethyl-6-methylidenecyclohexyl)but-3-en-2-one (E)-4-(2,2- dimethyl-6-methylidenecyclohexyl)but-3-en-2-one g- ionone 5(13),7- megastigmadien-9-one 4,2- methylene-6,6-dimethyl cyclohexyl-3-buten-2-one 4-(2- methylene-6,6-dimethyl cyclohexyl)-3-buten-2-one PubMed: A general and concise enantioselective divergent approach to 13-alkyl-substituted ionones. PubMed: Influence of cage confinement on the photochemistry of matrix-isolated E-β-ionone: FT-IR and DFT study. PubMed: A Practical Chemo-enzymatic Approach to Highly Enantio-Enriched 10-Ethyl-7,8-dihydro-γ-ionone Isomers: A Method for the Synthesis of 4,5-Didehydro-α-Ionone. PubMed: Use of the plant Bellardia trixago for the enantiospecific synthesis of odorant products. PubMed: Enantioselective synthesis and olfactory evaluation of bicyclic alpha- and gamma-ionone derivatives: the 3D arrangement of key molecular features relevant to the violet odor of ionones. PubMed: Fragrance material review on dihydro-gamma-ionone.