We have found 46587 results matching your criteria.
Please wait while we search...
  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
  5. 5.
    Suppliers
  6. 6.
    Potential Uses
  7. 7.
    Regulatory & Documentation
  8. 8.
    Safety Information
  9. 9.
    Other Information
  10. 10.
    Blenders & Components
  11. 11.
    Literature & References

pseudoionone

Chemical Structure

General Material Information

Preferred name pseudoionone
Trivial Name Pseudoionone
Short Description 3,5,9-undecatrien-2-one, 6,10-dimethyl-, (3E,5E)-
Formula C13 H20 O
CAS Number 141-10-6
FEMA Number 4299
Flavis Number 7.198
ECHA Number 205-457-1
FDA UNII H1KUL01Y8O
Nikkaji Number J1.191F
Beilstein Number 1722925
MDL MFCD00015038
COE Number 11191
xLogP3-AA 3.90 (est)
NMR Predictor External link
JECFA Food Flavoring 2187 pseudoionone
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 141-10-6 ; PSEUDOIONONE
Synonyms
  • citrylidene acetone
  • 2,6-dimethyl undeca-2,6,8-triene-10-one
  • 6,10-dimethyl undeca-3,5,9-trien-2-one
  • (3E,5E)-6,10-dimethyl-2-undeca-3,5,9-trienone
  • (3E,5E)-6,10-dimethyl-3,5,9-undecatrien-2-one
  • 6,10-dimethyl-3,5,9-undecatrien-2-one
  • 6,10-dimethyl-3,5,9-undecatriene-2-one
  • (3E,5E)-6,10-dimethyl-undeca-3,5,9-trien-2-one
  • 2,6-dimethylhendeca-2,6,8-trien-10-one
  • (3E,5E)-6,10-dimethylundeca-3,5,9-trien-2-one
  • .psi.- ionone
  • 2-pseudo ionone
  • phi- ionone
  • psi- ionone
  • 3,5,9-undecatrien-2-one, 6,10-dimethyl-, (3E,5E)-
  • 3,5,9-undecatrien-2-one, 6,10-dimethyl-, (E,E)-
  • (3E,5E)-6,10-dimethylundeca-3,5,9-trien-2-one
  • 3,5,9-Undecatrien-2-one, 6,10-dimethyl-
  • 6,10-Dimethyl-3,5,9-undecatrien-2-one
  • Citrylideneacetone
  • 2,6-Dimethylhendeca-2,6,8-trien-10-one
  • ψ-Ionone
  • 2,6-Dimethyl-2,6,8-undecatrien-10-one
  • 2-Pseudoionone
  • 2-Pseudojonon
  • φ-Ionone

US / EU / FDA / JECFA / FEMA / Scholar / Patents

Google Scholar Start search
Google Books Start search
Google Patents Start search
Perfumer & Flavorists Start search
EU Patents Start search
PubMeb Start search
NCBI Start search

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEBI:View
HMDB (The Human Metabolome Database):HMDB32498
FooDB:FDB010156
Export Tariff Code:2914.23.0000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 192.30160522461
Specific gravity @ 25 °C
Pounds per Gallon 7.439 to 7.514
Refractive Index 1.529 to 1.535 @ 20 °C
Boiling Point 114 to 116°C @ 2 mm Hg
Boiling Point 143 to 145°C @ 12 mm Hg
Acid Value 8 max KOH/g
Vapor Pressure 0.001 mmHg @ 25 °C
Vapor Density 6.6
Flash Point TCC Value 83.89 °C TCC
logP (o/w) 3.694 est
Solubility
alcohol Yes
water, 7.854 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Balsamic
sweet, waxy, citrus, floral, balsamic, dry, dusty, powdery, spicy
Odor strength medium
Substantivity 29 hour(s) at 100.00 %
Luebke, William tgsc, (2008) At 100.00 %. sweet waxy citrus floral balsamic dry dusty powdery spicy
Flavor Type: Floral
floral, grassy, balsamic, citrus, waxy, fatty, spicy, terpenic
Luebke, William tgsc, (2008) Sweet floral grassy balsamic citrus waxy fatty spicy terpenic

Occurrences

Potential Uses

Applications
Odor purposes Balsam, Citronella, Woody
Flavoring purposes Apricot, Citrus, Cranberry, Currant black currant, Gooseberry, Lemon
Cosmetic purposes Not used anymore

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
None - None found.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 > 5000 mg/kg
Food and Chemical Toxicology. Vol. 26, Pg. 311, 1988.

Dermal Toxicity:
skin-rabbit LDLo 5000 mg/kg
Food and Chemical Toxicology. Vol. 26, Pg. 311, 1988.

Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
IFRA Critical Effect:
Dermal sensitization
IFRA fragrance material specification:
Pseudoionone should not be used as fragrance ingredient as such, but a level of up to 2% as an impurity in ionones is accepted.
View the IFRA Standard
Recommendation for pseudoionone usage levels up to:
PROHIBITED: Should not be used as a fragrance ingredient.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.12 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 1600 (μg/person/day)
Threshold of Concern:540 (μg/person/day)
Structure Class: II
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 23
Click here to view publication 23
average usual ppmaverage maximum ppm
baked goods: 5.0000025.00000
beverages(nonalcoholic): 2.0000010.00000
beverages(alcoholic): --
breakfast cereal: 2.0000010.00000
cheese: 3.0000015.00000
chewing gum: --
condiments / relishes: 2.0000010.00000
confectionery froastings: 4.0000020.00000
egg products: --
fats / oils: 2.0000010.00000
fish products: 1.000005.00000
frozen dairy: 3.0000015.00000
fruit ices: 3.0000015.00000
gelatins / puddings: 5.0000025.00000
granulated sugar: --
gravies: 2.0000010.00000
hard candy: --
imitation dairy: 3.0000015.00000
instant coffee / tea: --
jams / jellies: 5.0000025.00000
meat products: 1.000005.00000
milk products: 3.0000015.00000
nut products: --
other grains: 2.0000010.00000
poultry: 1.000005.00000
processed fruits: 2.0000010.00000
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 2.0000010.00000
snack foods: --
soft candy: --
soups: 2.0000010.00000
sugar substitutes: --
sweet sauces: 2.0000010.00000
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 3.0000015.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 2.0000010.00000
Edible ices, including sherbet and sorbet (03.0): 3.0000015.00000
Processed fruit (04.1): 2.0000010.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 4.0000020.00000
Chewing gum (05.3): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 2.0000010.00000
Bakery wares (07.0): 5.0000025.00000
Meat and meat products, including poultry and game (08.0): 1.000005.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 1.000005.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 2.0000010.00000
Foodstuffs intended for particular nutritional uses (13.0): 3.0000015.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 2.0000010.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 4.0000020.00000
Ready-to-eat savouries (15.0): 5.0000025.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 2.0000010.00000

Safety references

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

List of apha, beta-Unsaturated Aldehydes and Ketones representative of FGE.19 substances for Genotoxicity Testing [1] - Statement of the Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 206 (FGE.206): Consideration of genotoxicity data on representatives for 12 alpha,beta-unsaturated ketones and precursors from chemical subgroup 1.2.3 of FGE.19 by EFSA
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 7, Revision 4 (FGE.07Rev4): Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 7, Revision 5 (FGE.07Rev5): saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):141-10-6
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :1757003
National Institute of Allergy and Infectious Diseases:Data
SCCNFP:opinion
WISER:UN 1993
WGK Germany:2
(3E,5E)-6,10-dimethylundeca-3,5,9-trien-2-one
Chemidplus:0000141106
RTECS:YQ2833700 for cas# 141-10-6