W319600
顺式茉莉酮
stabilized
别名:
茉莉酮, (Z)-3-甲基-2-(2-戊烯基)-2-环戊烯-1-酮
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关于此项目
经验公式（希尔记法）:
C11H16O
化学文摘社编号:
分子量:
164.24
Flavis number:
7.094
PubChem Substance ID:
UNSPSC Code:
12164502
FEMA Number:
3196
NACRES:
NA.21
EC Number:
207-668-4
MDL number:
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
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
General description
顺式-茉莉酮是绿茶、乌龙茶、茉莉花茶和铁观音茶等多种茶叶中主要的挥发性香味化合物之一。也是茉莉花油的主要气味成分。在植物中，顺式-茉莉酮在昆虫攻击或机械损伤期间充当防御激活剂。
Disclaimer
仅供R&D或非EU食品使用不用于零售。
signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
存储类别
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
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)
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)
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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