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Merck
CN

W354201

6,10-Dimethyl-5,9-undecadien-2-one

≥97%, stabilized, FG

Synonym(s):

6,10-Dimethyl-5,9-undecadien-2-one, mixture of isomers, Geranylacetone

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About This Item

Linear Formula:
(CH3)2C=CHCH2CH2C(CH3)=CHCH2CH2COCH3
CAS Number:
689-67-8
Molecular Weight:
194.31
PubChem Substance ID:
24901771
UNSPSC Code:
12164502
Council of Europe no.:
11088
FEMA Number:
3542
Flavis number:
7.123
EC Number:
223-269-8
MDL number:
MFCD00008910
Beilstein/REAXYS Number:
1722277
Organoleptic:
fresh; green; floral; rose
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens

Key Documents

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InChI key

HNZUNIKWNYHEJJ-FMIVXFBMSA-N

InChI

1S/C13H22O/c1-11(2)7-5-8-12(3)9-6-10-13(4)14/h7,9H,5-6,8,10H2,1-4H3/b12-9+

SMILES string

C\C(C)=C\CC\C(C)=C\CCC(C)=O

biological source

synthetic

grade

FG, Fragrance grade, Halal, Kosher

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 872/2012, FDA 21 CFR 172.515

assay

≥97%

contains

α- Tocopherol, Synthetic as stabilizer

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

fresh; green; floral; rose

Quality Level

400

General description

6,10-Dimethyl-5,9-undecadien-2-one is one of the key volatile flavor compounds of tomato and certain species of mushroom.

pictograms

Exclamation markEnvironment
GHS07,GHS09

signalword

Warning

hcodes

H315,H411

Hazard Classifications

Aquatic Chronic 2 - Skin Irrit. 2

Storage Class

12 - Non Combustible Liquids

wgk

WGK 2

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
SHBM2394
MKCG2102
MKCF6265
MKBX5401V
MKBX5400V

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Adrian Haiduc et al.
Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 1152, 122228-122228 (2020-06-26)
Tobacco smoking contributes to tooth discoloration. Pigmented compounds in the smoke generated by combustion of tobacco can cause discoloration of dental hard tissues. However, aerosols from heated tobacco products cause less discoloration than cigarette smoke (CS) in vitro. The objective
Flavor of tomato and tomato products
Petro?Turza M.
Food Reviews International, 2(3), 309-351 (1986)
Investigation of some volatile components of seven fresh wild mushrooms (Basidiomycetes).
Rapior S, et al.
J. Essent. Oil Res., 8(2), 199-201 (1996)
Olusola Lamikanra et al.
Journal of agricultural and food chemistry, 50(14), 4043-4047 (2002-06-27)
Changes in volatile aroma constituents of fresh-cut cantaloupe melon with storage were determined by headspace solid-phase microextraction gas chromatography-mass spectrometry. The compounds isolated from the fruit immediately after cutting were predominantly aliphatic and aromatic esters. Storage of fruit at 4
Andrew J Simkin et al.
The Plant journal : for cell and molecular biology, 40(6), 882-892 (2004-12-09)
Volatile terpenoid compounds, potentially derived from carotenoids, are important components of flavor and aroma in many fruits, vegetables and ornamentals. Despite their importance, little is known about the enzymes that generate these volatiles. The tomato genome contains two closely related
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