W259525

Sigma-Aldrich

β-Ionone

natural, ≥95%, 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
EC Number:
MDL number:
PubChem Substance ID:
Flavis number:
7.008
NACRES:
NA.21

Quality Level

grade

FG
Halal
Kosher
natural

reg. compliance

EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117

assay

≥95%

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

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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Related Categories

General description

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

Packaging

100 g in glass bottle
1 kg in glass bottle

Other Notes

Natural occurrence: Tobacco, grape, grape brandy, orange juice, papaya, peach, raspberry, roasted almond, tea and spearmint.

Pictograms

Exclamation markEnvironment

Signal Word

Warning

Hazard Statements

Precautionary Statements

RIDADR

UN 3082 9 / PGIII

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...
Vishal Sharma et al.
Bioorganic & medicinal chemistry letters, 22(20), 6343-6346 (2012-09-25)
A series of chalcones (3a-v) have been synthesized by condensation of β-ionone (1) with a variety of aldehydes (2a-v). The synthesized compounds have been screened for their in vitro antimicrobial activity against five bacterial and five fungal strains, using disc...

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