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Merck
CN

W319600

cis-Jasmone

stabilized

Synonym(s):

Jasmone, cis-3-Methyl-2-(2-pentenyl)-2-cyclopenten-1-one

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About This Item

Empirical Formula (Hill Notation):
C11H16O
CAS Number:
488-10-8
Molecular Weight:
164.24
Flavis number:
7.094
PubChem Substance ID:
24901546
UNSPSC Code:
12164502
FEMA Number:
3196
NACRES:
NA.21
EC Number:
207-668-4
MDL number:
MFCD00001402
Beilstein/REAXYS Number:
1907713
Organoleptic:
woody; floral; herbaceous
Grade:
Fragrance grade
Halal
Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens

Key Documents

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Product Name

cis-Jasmone, stabilized

InChI key

XMLSXPIVAXONDL-PLNGDYQASA-N

InChI

1S/C11H16O/c1-3-4-5-6-10-9(2)7-8-11(10)12/h4-5H,3,6-8H2,1-2H3/b5-4-

SMILES string

[H]\C(CC)=C(/[H])CC1=C(C)CCC1=O

biological source

synthetic

grade

Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
FDA 21 CFR 172.515

contains

α-tocopherol as stabilizer

refractive index

n20/D 1.498 (lit.)

bp

134-135 °C/12 mmHg (lit.)

density

0.94 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

woody; floral; herbaceous

Quality Level

300
400

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Disclaimer

For R&D or non-EU Food use. Not for retail sale.

General description

cis-Jasmone is one of the key volatile flavor compounds in different kinds of tea such as green tea, Oolong tea, jasmine tea and Tie Guanyin tea. It is also the main odor constituent of jasmine oil. In plants, cis-Jasmone acts as an activator of defense during an insect attack or mechanical damage.

pictograms

Exclamation mark
GHS07

signalword

Warning

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

10 - Combustible liquids

wgk

WGK 2

flash_point_f

224.6 °F - closed cup

flash_point_c

107 °C - closed cup

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
SHBP1608
SHBP1013
SHBN5843
SHBM4391
MKCH3126

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Photochemical reaction of (Z)-jasmone under various conditions.
Tateba H, et al.
Bioscience, Biotechnology, and Biochemistry, 57(2), 220-226 (1993)
Effect of thermal treatment on the flavor formation of Oolong tea.
Yu TH, et al.
Food science and agricultural chemistry (1999)
New roles for cis-jasmone as an insect semiochemical and in plant defense.
Birkett MA, et al.
Proceedings of the National Academy of Sciences of the USA, 97(16), 9329-9334 (2000)
Flavor constituents of pouchong tea and a comparison of the aroma pattern with jasmine tea
Yamanishi T, et al.
Agricultural and Biological Chemistry, 44(9), 2139-2142 (1980)
Preparation of the volatile flavor components from Tie Guanyin Tea and its application in cigarette flavoring.
Yuexin NI
Flavour Fragrance Cosmetics, 3, 416-416 (2012)
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