W259500

Sigma-Aldrich

β-Ionone

predominantly trans, ≥97%, FCC, FG

Synonym(s):
4-(2,6,6-Trimethyl-1-cyclohexenyl)-3-buten-2-one
Empirical Formula (Hill Notation):
C13H20O
CAS Number:
Molecular Weight:
192.30
FEMA Number:
2595
Beilstein/REAXYS Number:
1909544
Council of Europe no.:
142
MDL number:
PubChem Substance ID:
Flavis number:
7.008
NACRES:
NA.21

Quality Level

biological source

synthetic

grade

FG
Kosher

Agency/Method

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.515

assay

≥97%

refractive index

n20/D 1.52 (lit.)

bp

126-128 °C/12 mmHg (lit.)

density

0.945 g/mL at 25 °C (lit.)

Documentation

see Safety & Documentation for available documents

Featured Industry

Flavors and Fragrances

Organoleptic

berry; floral; woody; sweet

food allergen

no known allergens

fragrance allergen

no known allergens

SMILES string

CC(=O)\C=C\C1=C(C)CCCC1(C)C

InChI

1S/C13H20O/c1-10-6-5-9-13(3,4)12(10)8-7-11(2)14/h7-8H,5-6,9H2,1-4H3/b8-7+

InChI key

PSQYTAPXSHCGMF-BQYQJAHWSA-N

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General description

β-Ionone is one of the main volatile compounds identified in green tea and tomatoes.

Packaging

1 kg in glass bottle
10, 20 kg in poly drum

Biochem/physiol Actions

Taste at 1-20 ppm

Other Notes

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Pictograms

Exclamation markEnvironment

Signal Word

Warning

Hazard Statements

Precautionary Statements

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

RIDADR

NONH for all modes of transport

WGK Germany

WGK 2

Enzymatic modification of tomato homogenate and its effect on volatile flavor compounds.
Yilmaz E, et al.
Journal of Food Science, 67(6), 2122-2125 (2002)
Further Investigation of Flavor Constituents in Manufactured Green Tea
Yamanishi T, et al.
Agricultural and Biological Chemistry, 34(4), 599-608 (1970)
Jihai Shao et al.
Aquatic toxicology (Amsterdam, Netherlands), 104(1-2), 48-55 (2011-05-06)
In order to explore the potential targets of toxicity of β-ionone on the photosynthetic system of Microcystis aeruginosa, the polyphasic rise in chlorophyll a (Chl a) fluorescence transient and transcript expression for key genes in photosystem II (PSII) of M....
Jonathan T Vogel et al.
Journal of the science of food and agriculture, 90(13), 2233-2240 (2010-07-28)
Tomatoes contain high levels of several carotenoids including lycopene and β-carotene. Beyond their functions as colorants and nutrients, carotenoids are precursors for important volatile flavor compounds. In order to assess the importance of apocarotenoid volatiles in flavor perception and acceptability...
Chang-Hee Kang et al.
Toxicology in vitro : an international journal published in association with BIBRA, 27(2), 782-787 (2012-12-27)
β-Ionone, a precursor of carotenoids, possesses a variety of biological properties such as anti-cancerous, anti-mutagenic and anti-microbial activity. Nevertheless, anti-inflammatory effects of β-ionone remain unknown. In this study, we investigated whether ION attenuates the expression of lipopolysaccharide (LPS)-induced pro-inflammatory mediators...

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