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isojasmone

Chemical Structure

General Material Information

Preferred name isojasmone
Trivial Name Isojasmone
Short Description 2-cyclopenten-1-one, 2-methyl-3-(2-pentenyl)-
Formula C11 H16 O
CAS Number 11050-62-7
FEMA Number 3552
Flavis Number 7.033
ECHA Number 234-273-4
FDA UNII TY8GSG1D56
Nikkaji Number J41.094B
xLogP3-AA 2.20 (est)
NMR Predictor External link
JECFA Food Flavoring 1115 isojasmone
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 11050-62-7 ; ISOJASMONE
Synonyms
  • 2-cyclopenten-1-one, 2-methyl-3-(2-pentenyl)-
  • iso jasmone (natural)
  • iso jasmone natural
  • 2-methyl-3-(2-pentenyl)-2-cyclopenten-1-one
  • 2-methyl-3-[(E)-pent-2-enyl]cyclopent-2-en-1-one
  • 2-methyl-3-pent-2-enyl cyclopent-2-enone
  • 2-methyl-3-pent-2-enylcyclopent-2-enone
  • 2-methyl-3-[(E)-pent-2-enyl]cyclopent-2-en-1-one
  • 2-Cyclopenten-1-one, 2-methyl-3-(2-penten-1-yl)-
  • 2-Cyclopenten-1-one, 2-methyl-3-(2-pentenyl)-
  • 2-Methyl-3-(2-penten-1-yl)-2-cyclopenten-1-one

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

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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
HMDB (The Human Metabolome Database):HMDB37294
FooDB:FDB016313
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 164.24772644043
Specific gravity @ 25 °C
Pounds per Gallon 7.63 to 7.689
Refractive Index 1.472 to 1.477 @ 20 °C
Boiling Point 251 to 252°C @ 760 mm Hg
Vapor Pressure 0.0201 mmHg @ 25 °C
Flash Point TCC Value 103.7 °C TCC
logP (o/w) 2.903 est
Solubility
alcohol Yes
water, 60.54 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Floral
waxy, lactonic, floral, fruity, fatty, creamy, spicy
General comment At 100.00 %. waxy lactonic floral fruity
Mosciano, Gerard P&F 23, No. 2, 43, (1998) Waxy, lactonic, fatty, floral and fruity with creamy, spicy undernotes
Flavor Type: Green
green, fruity, floral, waxy, woody
Mosciano, Gerard P&F 23, No. 2, 43, (1998) At 2.50 ppm. Green, fruity, floral, waxy and woody
Sweet, fruity, cream notes for a variety of flavors including coconut, peach, apricot, and mango. Strong, lactonic, fruity, creamy with some celery notes

Safety Information

Safety information

Preferred SDS: View
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
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.37 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.01 (μg/capita/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: 11
Click here to view publication 11
average usual ppmaverage maximum ppm
baked goods: -2.30000
beverages(nonalcoholic): -1.60000
beverages(alcoholic): -10.00000
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -1.90000
fruit ices: --
gelatins / puddings: -1.90000
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: -2.50000
soups: --
sugar substitutes: --
sweet sauces: --

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):

Scientific Opinion on Flavouring Group Evaluation 212 Revision 3 (FGE.212Rev3): a,ß-unsaturated alicyclic ketones and precursors from chemical subgroup 2.6 of FGE.19
View page or View pdf

Flavouring Group Evaluation 51, Revision 2 (FGE.51Rev2): Consideration of alicyclic ketones and secondary alcohols and related esters evaluated by JECFA (59th meeting) structurally related to alicyclic ketones secondary alcohols and related esters in FGE.09Rev6 (2015)
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):11050-62-7
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :6435841
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:2
2-methyl-3-[(E)-pent-2-enyl]cyclopent-2-en-1-one
Chemidplus:0011050627