W259525
β-紫罗兰酮
natural, ≥95%, FG
别名:
4-(2,6,6-三甲基-1-环己烯基)-3-丁烯-2-酮
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关于此项目
经验公式（希尔记法）:
C13H20O
化学文摘社编号:
分子量:
192.30
FEMA编号:
2595
Beilstein:
1909544
EC 号:
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
7.008
NACRES:
NA.21
等级
FG
Halal
Kosher
natural
管理合规性
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
方案
≥95%
折射率
n20/D 1.52 (lit.)
沸点
126-128 °C/12 mmHg (lit.)
密度
0.945 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
性状检查
berry; floral; woody; sweet
SMILES字符串
CC(=O)\C=C\C1=C(C)CCCC1(C)C
InChI
1S/C13H20O/c1-10-6-5-9-13(3,4)12(10)8-7-11(2)14/h7-8H,5-6,9H2,1-4H3/b8-7+
InChI key
PSQYTAPXSHCGMF-BQYQJAHWSA-N
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一般描述
β-Ionone is one of the main volatile compounds identified in green tea and tomatoes.
其他说明
Natural occurrence: Tobacco, grape, grape brandy, orange juice, papaya, peach, raspberry, roasted almond, tea and spearmint.
警示用语：
Warning
危险声明
危险分类
Aquatic Chronic 2 - Skin Irrit. 2
储存分类代码
10 - Combustible liquids
WGK
WGK 2
Further Investigation of Flavor Constituents in Manufactured Green Tea
Yamanishi T, et al.
Agricultural and Biological Chemistry, 34(4), 599-608 (1970)
Enzymatic modification of tomato homogenate and its effect on volatile flavor compounds.
Yilmaz E, et al.
Journal of Food Science, 67(6), 2122-2125 (2002)
Vishal Sharma et al.
Bioorganic & medicinal chemistry letters, 22(20), 6343-6346 (2012-09-25)
A series of chalcones (3a-v) have been synthesized by condensation of β-ionone (1) with a variety of aldehydes (2a-v). The synthesized compounds have been screened for their in vitro antimicrobial activity against five bacterial and five fungal strains, using disc
Chin-Shiu Huang et al.
The British journal of nutrition, 107(5), 631-638 (2011-07-27)
β-Ionone (BI), a precursor for carotenoids, is widely distributed in fruit and vegetables. Recent in vitro studies have demonstrated the potential anti-metastatic effects of BI, but the mechanisms underlying such actions are not clear. Because liver cancer is the most
Jonathan T Vogel et al.
Journal of the science of food and agriculture, 90(13), 2233-2240 (2010-07-28)
Tomatoes contain high levels of several carotenoids including lycopene and β-carotene. Beyond their functions as colorants and nutrients, carotenoids are precursors for important volatile flavor compounds. In order to assess the importance of apocarotenoid volatiles in flavor perception and acceptability
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