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

(E)-beta-ionone

Chemical Structure

General Material Information

Preferred name (E)-beta-ionone
Trivial Name β-Ionone
Short Description (E)-4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-3-buten-2-one
Formula C13 H20 O
CAS Number 79-77-6
Deleted CAS Number 1353674-22-2
FEMA Number 2595
ECHA Number 201-224-3
FDA UNII A7NRR1HLH6
Beilstein Number 1909544
MDL MFCD00001549
COE Number 142
xLogP3-AA 3.30 (est)
NMR Predictor External link
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
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
  • 3-Buten-2-one, 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-, (3E)-
  • 3-Buten-2-one, 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-, (E)-
  • (3E)-4-(2,6,6-Trimethyl-1-cyclohexen-1-yl)-3-buten-2-one
  • trans-β-Ionone
  • β-Ionone
  • (E)-β-Ionone
  • Ionone beta
  • (E)-4-(2,6,6-Trimethyl-1-cyclohexen-1-yl)-3-buten-2-one
  • (E)-4-(2,6,6-Trimethylcyclohex-1-enyl)but-3-en-2-one
  • trans-β-Lonone

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

Literature & References

(E)-4-[(5R)-5,6,6-trimethylcyclohexen-1-yl]but-3-en-2-one
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:79-77-6
Pubchem (cid):6433147
Pubchem (sid):134971684
Flavornet:79-77-6
Pherobase:View
Publications by PubMed
Free and glycosidically bound aroma compounds in cherry (Prunus avium L.).
Odour-active compounds in papaya fruit cv. Red Maradol.
Phytochemical and physical-chemical analysis of Polish willow (Salix spp.) honey: identification of the marker compounds.
Characterization of aroma-active compounds in dry flower of Malva sylvestris L. by GC-MS-O analysis and OAV calculations.
Odour-active compounds in guava (Psidium guajava L. cv. Red Suprema).
Essential oil composition of Ficus benjamina (Moraceae) and Irvingia barteri (Irvingiaceae).
Influence of cage confinement on the photochemistry of matrix-isolated E-β-ionone: FT-IR and DFT study.
Essential oil composition of Prasium majus from Croatia.
Characterization of volatiles and aroma-active compounds in honeybush (Cyclopia subternata) by GC-MS and GC-O analysis.
Chemical composition and in vitro cytotoxic, genotoxic effects of essential oil from Urtica dioica L.
Antiproliferative and cytotoxic effects on malignant melanoma cells of essential oils from the aerial parts of Genista sessilifolia and G. tinctoria.
Studies of the ground and excited-state surfaces of the retinal chromophore using CAM-B3LYP.
Mechanism of spectral tuning going from retinal in vacuo to bovine rhodopsin and its mutants: multireference ab initio quantum mechanics/molecular mechanics studies.
A ligand channel through the G protein coupled receptor opsin.
Fragrance material review on trans-beta-ionone.
UVA self-photosensitized oxygenation of beta-ionone.
Biosynthesis of monoterpenes and norisoprenoids in raspberry fruits (Rubus idaeus L.): the role of cytosolic mevalonate and plastidial methylerythritol phosphate pathway.
Characterization of retinaldehyde dehydrogenase 3.
Isolation and characterization of miscellaneous secondary metabolites of Deprea subtriflora.
Structural changes in lumirhodopsin and metarhodopsin I studied by their photoreactions at 77 K.
Megastigmane glycosides and an acylated triterpenoid from Eriobotrya japonica.
[Carotenoids: 1. Metabolism and physiology].
An energy-based approach to packing the 7-helix bundle of bacteriorhodopsin.
Spectral sensitivity, structure and activation of eukaryotic rhodopsins: activation spectroscopy of rhodopsin analogs in Chlamydomonas.
Photoaffinity labeling of bacteriorhodopsin.
Specific reaction of 9-cis-retinoyl fluoride with bovine opsin.
Geometrical isomers of retinene.
Analysis of aroma-active compounds in three sweet osmanthus (Osmanthus fragrans) cultivars by GC-olfactometry and GC-MS.
Publications by J-Stage
Characterization of Aroma-active Compounds in Dry Flower of Malva sylvestris L. by GC-MS-O Analysis and OAV Calculations

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
KEGG (GenomeNet):C12287
HMDB (The Human Metabolome Database):HMDB36565
YMDB (Yeast Metabolome Database):YMDB01643
Export Tariff Code:2914.23.0000
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 192.30160522461
Boiling Point 266 to 269°C @ 760 mm Hg
Vapor Pressure 0.004 mmHg @ 25 °C
Flash Point TCC Value 111.67 °C TCC
logP (o/w) 3.71 est
Solubility
alcohol Yes
water, 25.16 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Floral
dry, powdery, floral, woody, orris, berry, seedy, sweet, fruity
Odor strength medium
Substantivity > 48 hour(s) at 100.00 %
Luebke, William tgsc, (1998) At 10.00 % in dipropylene glycol. dry powdery floral woody orris berry seedy
Mosciano, Gerard P&F 16, No. 4, 45, (1991) Sweet, fruity, woody, berry-like with floral and seedy nuances
Flavor Type: Woody
woody, floral, waxy, berry, fruity, powdery
Luebke, William tgsc, (1998) Woody floral waxy berry fruity powdery
Mosciano, Gerard P&F 16, No. 4, 45, (1991) At 20.00 ppm. Woody, floral, berry, fruity with powdery nuances

Occurrences

Safety Information

Safety information

European information :
Most important hazard(s):
Xi N - Irritant, Dangerous for the environment.
R 36 - Irritating to eyes.
R 43 - May cause sensitisation by skin contact.
R 51/53 - Toxic to aquatic organisms, may cause long-term adverse effects in the aquatic environment.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37 - Wear suitable protective clothing and gloves.
S 61 - Avoid release to the environment. Refer to special instructions/safety data sheet.
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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
IFRA Critical Effect:
Sensitization
IFRA Other Specification:
maximum skin levels for fine fragrances:
1.4600 % 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 to:
10.0000 % in the fragrance concentrate.
use level in formulae for use in cosmetics:
3.1100 %
Dermal Systemic Exposure in Cosmetic Products:
0.08 mg/kg/day (IFRA, 2001)
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: 3
Click here to view publication 3
average usual ppmaverage maximum ppm
baked goods: -5.20000
beverages(nonalcoholic): -1.60000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -89.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -3.40000
fruit ices: -3.40000
gelatins / puddings: -5.80000
granulated sugar: --
gravies: --
hard candy: -7.60000
imitation dairy: --
instant coffee / tea: --
jams / jellies: -10.00000
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: -10.00000
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --

Safety references

EPI System: View
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):79-77-6
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :6433147
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 3082
WGK Germany:2
(E)-4-[(5R)-5,6,6-trimethylcyclohexen-1-yl]but-3-en-2-one
Chemidplus:0000079776
RTECS:EN0500000 for cas# 79-77-6