(E)-beta-ionone

(E)-4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-3-buten-2-one

CAS: 79-77-6 C13 H20 O MW: 192.30160000 floral woody

Identification

Name(E)-beta-ionone
CAS Number79-77-6
EINECS201-224-3
FDA UNIIA7NRR1HLH6
Molecular FormulaC13 H20 O
Molecular Weight192.30160000
MDL NumberMFCD00001549
Beilstein1909544
CoE Number142

Regulatory

FEMA Number2595
FDANo longer provide for the use of these seven synthetic flavoring substances

Physical Properties

Appearance colorless to pale yellow clear liquid (est)
Assay 97.00 to 100.00
Food Chemicals Codex Listed Yes
Boiling Point 266.00 to 269.00 °C. @ 760.00 mm Hg
Vapor Pressure 0.004000 mmHg @ 25.00 °C. (est)
Flash Point 233.00 °F. TCC ( 111.67 °C. )
logP (o/w) 3.710 (est)
Soluble in alcohol
Insoluble in water

Cosmetic Information

CosIngcosmetic data
Cosmetic Usesastringents

Organoleptic Properties

Odor Strength medium
Substantivity > 48 hour(s) at 100.00 %
Odor Description
at 10.00 % in dipropylene glycol.
Sweet, fruity, woody, berry-like with floral and seedy nuances
Odor sample from BASF Corporation
Taste Description
woody floral waxy berry fruity powdery
at 20.00 ppm.

Safety Information

European informationMost important hazard(s):
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
maximum skin levels for fine fragrances1.4600 % and are based on the assumption that the fragrance mixture is used at 20% in a consumer product (IFRA Use Level Survey). (IFRA, 2001)
Recommendation for (E)-beta-ionone usage levels up to10.0000 % in the fragrance concentrate.
use level in formulae for use in cosmetics3.1100 %
Dermal Systemic Exposure in Cosmetic Products0.08 mg/kg/day (IFRA, 2001)
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-

H. Interdonati, Inc.

Innovative products

Because your flavors and fragrances are only as good as their source "Since 1952"

View All Website 800 367-6617 flavorplus@hinterdonati.com

Indukern, S.A. F&F Ingredients Division

Commitment to quality

Idukern F&F Ingredients is your partner for the fragrance and flavor ingredients.

View All Website +34 93 506 91 00 info@indukern.es

Jiangyin Healthway International Trade Co., Ltd

Independent Ingredients Supplier

We provide custom synthesis and contract manufacturing from milligrams to metric tonnes.

View All Website 86-510-86023169 info@healthwaychem.com

M&U International LLC

Steady supply & demand

Meeting customers increasing demands at home as well as abroad.

View All Website 908-359-9000 sales@mu-intel.com

Moellhausen S.P.A.

THE CHEMISTRY OF EMOTIONS

Innovation and commitment in the name of excellence.

View All Website +39 039.685.6262

O'Laughlin Industries Inc.

Manufacturer of chemicals and ingredients used in flavors, fragrances, food, beverages and cosmetics

Leading the Flavor and Fragrance Industry since 1980.

View All Website (973) 376-4600 olcorphk@hkstar.com

Prodasynth

PRODUCTEUR PAR ESSENCE

Chemical specialist in manufacturing, distributing and sourcing of tailor-made ingredients for the Flavour & Fragrance industry.

View All Website (33) 4 93 09 00 11 info@prodasynth.com

SRS Aromatics Ltd

For over 25 years

Bringing flavour and fragrance into your world.

View All Website +44 (0) 1284 704076 info@srsaromatics.co.uk

Sunaux International

Buy With Confidence

We have industry leading processes and procedures to ensure nothing but the most reliable product.

View All Website 0512-57995626 johnjft@sunaux.com

Potential Uses

FR amber FR cherry FR floral FR grape FR lily of the valley FR orris FR pineapple FR plum FR powder FR raspberry FR violet FR woody

Natural Occurrence

almond roasted almond brandy grape brandy PMC cerastium candidissimum corr. oil greece @ 11.10% Data champaca concrete @ 0.20% Data cistus oil @ 0.2% Data fleabane oil @ trace% Data grape kiwi fruit malpighia glabra l. fruit oil @ 0.80% Data mangrove bark red oil cuba @ 0.10% Data orange fruit juice papaya fruit peach fruit raspberry red raspberry fruit spearmint star fruit oil cuba @ 0.20% Data tea thevetia peruviana (pers.) k. schum. flower oil brazil @ 17.20% Data tobacco vassoura oil @ 0.07% Data

Synonyms

nat.beta- ionone trans-beta- ionone trans- ionone beta trans- ionone beta natural beta- ionone R (3E)-4-(2,6,6- trimethyl-1-cyclohexen-1-yl)-3-buten-2-one (E)-4-(2,6,6- trimethyl-1-cyclohexen-1-yl)-3-buten-2-one trans-4-(2,6,6- trimethyl-1-cyclohexen-1-yl)-3-buten-2-one trans-4- trimethyl-1-cyclohexenyl-3-buten-2-one (E)-4-(2,6,6- trimethylcyclohexen-1-yl)but-3-en-2-one (E)-4-[(5R)-5,6,6- trimethylcyclohexen-1-yl]but-3-en-2-one PubMed: Free and glycosidically bound aroma compounds in cherry (Prunus avium L.). J-Stage: Characterization of Aroma-active Compounds in Dry Flower of Malva sylvestris L. by GC-MS-O Analysis and OAV Calculations PubMed: Odour-active compounds in papaya fruit cv. Red Maradol. PubMed: Phytochemical and physical-chemical analysis of Polish willow (Salix spp.) honey: identification of the marker compounds. PubMed: Characterization of aroma-active compounds in dry flower of Malva sylvestris L. by GC-MS-O analysis and OAV calculations. PubMed: Odour-active compounds in guava (Psidium guajava L. cv. Red Suprema). PubMed: Essential oil composition of Ficus benjamina (Moraceae) and Irvingia barteri (Irvingiaceae). PubMed: Influence of cage confinement on the photochemistry of matrix-isolated E-β-ionone: FT-IR and DFT study. PubMed: Essential oil composition of Prasium majus from Croatia. PubMed: Characterization of volatiles and aroma-active compounds in honeybush (Cyclopia subternata) by GC-MS and GC-O analysis. PubMed: Chemical composition and in vitro cytotoxic, genotoxic effects of essential oil from Urtica dioica L. PubMed: Antiproliferative and cytotoxic effects on malignant melanoma cells of essential oils from the aerial parts of Genista sessilifolia and G. tinctoria. PubMed: Studies of the ground and excited-state surfaces of the retinal chromophore using CAM-B3LYP. PubMed: Mechanism of spectral tuning going from retinal in vacuo to bovine rhodopsin and its mutants: multireference ab initio quantum mechanics/molecular mechanics studies. PubMed: A ligand channel through the G protein coupled receptor opsin. PubMed: Fragrance material review on trans-beta-ionone. PubMed: UVA self-photosensitized oxygenation of beta-ionone. PubMed: Biosynthesis of monoterpenes and norisoprenoids in raspberry fruits (Rubus idaeus L.): the role of cytosolic mevalonate and plastidial methylerythritol phosphate pathway. PubMed: Characterization of retinaldehyde dehydrogenase 3. PubMed: Isolation and characterization of miscellaneous secondary metabolites of Deprea subtriflora. PubMed: Structural changes in lumirhodopsin and metarhodopsin I studied by their photoreactions at 77 K. PubMed: Megastigmane glycosides and an acylated triterpenoid from Eriobotrya japonica. PubMed: [Carotenoids: 1. Metabolism and physiology]. PubMed: An energy-based approach to packing the 7-helix bundle of bacteriorhodopsin. PubMed: Spectral sensitivity, structure and activation of eukaryotic rhodopsins: activation spectroscopy of rhodopsin analogs in Chlamydomonas. PubMed: Photoaffinity labeling of bacteriorhodopsin. PubMed: Specific reaction of 9-cis-retinoyl fluoride with bovine opsin. PubMed: Geometrical isomers of retinene. PubMed: Analysis of aroma-active compounds in three sweet osmanthus (Osmanthus fragrans) cultivars by GC-olfactometry and GC-MS.