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Merck
CN

W342017

Sigma-Aldrich

大马酮

natural, 1.1-1.4 wt. % (190 proof ethanol), FG

别名:

β-大马酮, 1-(2,6,6-三甲基-1-环己烯-1-基)-2-丁烯-1-酮

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关于此项目

经验公式（希尔记法）:
C13H18O
化学文摘社编号:
23696-85-7
分子量:
190.28
FEMA编号:
3420
MDL编号:
MFCD00101024
UNSPSC代码:
12164502
PubChem化学物质编号:
24901692
Flavis编号:
7.108
NACRES:
NA.21
Agency:
follows IFRA guidelines

主要文件

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等级

FG
Fragrance grade
Kosher
natural

质量水平

300
400

Agency

follows IFRA guidelines

管理合规性

EU Regulation 1223/2009
EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 110

表单

liquid

浓度

1.1-1.4 wt. % (190 proof ethanol)

颜色

yellow

折射率

n20/D 1.350-1.380 (lit.)

密度

0.800-0.830 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

致敏芳香化合物

no known allergens

性状检查

apple; smoky; herbaceous; nutty; citrus; woody; rose; wine-like

储存温度

2-8°C

SMILES字符串

C\C=C\C(=O)C1=C(C)C=CCC1(C)C

InChI

1S/C13H18O/c1-5-7-11(14)12-10(2)8-6-9-13(12,3)4/h5-8H,9H2,1-4H3/b7-5+

InChI key

POIARNZEYGURDG-FNORWQNLSA-N

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相关类别

一般描述

大马酮是一种主要存在于红葡萄酒中的一种降异戊二烯酮。它天然存在于番茄和葡萄中。

应用

大马酮是一种香味成分，可用于洗发水、香水香精、装饰性化妆品、香皂以及非化妆产品，如家用清洁剂和洗涤剂。

生化/生理作用

1-5ppm 时的味道

其他说明

自然存在：苹果汁、杏子、黑加仑、葡萄、悬钩子、草莓、科尼亚克白兰地、朗姆酒、威士忌和苏格兰威士忌。

象形图

FlameExclamation mark
GHS02,GHS07

警示用语：

Danger

危险声明

H225,H317,H319

危险分类

Eye Irrit. 2 - Flam. Liq. 2 - Skin Sens. 1

储存分类代码

3 - Flammable liquids

WGK

WGK 2

闪点(°F)

60.8 °F - closed cup

闪点(°C)

16 °C - closed cup

个人防护装备

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

法规信息

危险化学品
此项目有

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBT0687
SHBS8509
SHBS7207
SHBM2381
MKCH4501

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Frank Benkwitz et al.
Journal of agricultural and food chemistry, 60(25), 6293-6302 (2012-06-06)
In this study three different approaches were employed to identify key odorants in Sauvignon blanc wines. First, the concentrations of the odorants were compared to their respective aroma detection thresholds. The resulting odor activity values (OAV) were transformed into a
J Lalko et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 45 Suppl 1, S192-S198 (2007-11-27)
A toxicologic and dermatologic review of cis-beta-damascone when used as a fragrance ingredient is presented.
Detection and Partial Characterization of Eight. beta.-Damascenone Precursors in Apples (Malus domestica Borkh. Cv. Empire).
Roberts DD, et al.
Journal of Agricultural and Food Chemistry, 42(2), 345-349 (1994)
Bénédicte Pineau et al.
Journal of agricultural and food chemistry, 55(10), 4103-4108 (2007-04-24)
beta-Damascenone, a C-13 norisoprenoid compound, is usually presented as an impact odorant in red wines. Its direct contribution to their aroma was investigated. Both free beta-damascenone and beta-damascenone precursors were isolated from various French red wines and then analyzed by
Yair Bezman et al.
Journal of agricultural and food chemistry, 53(23), 9199-9206 (2005-11-10)
The potent odorant beta-damascenone was formed directly from 9'-cis-neoxanthin in a model system by peroxyacetic acid oxidation and two-phase thermal degradation without the involvement of enzymatic activity. Beta-damascenone formation was heavily dependent on pH (optimum at 5.0) and temperature, occurring
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