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W259525

Sigma-Aldrich

β-Ionone

natural, ≥95%, FG

Synonym(s):

4-(2,6,6-Trimethyl-1-cyclohexenyl)-3-buten-2-one

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W259525-SAMPLE-K
$62.20
100 G
$138.00
1 KG
$2,070.00

$62.20

Estimated to ship onApril 25, 2025

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W259525-SAMPLE-K
$62.20
100 G
$138.00
1 KG
$2,070.00

About This Item

Empirical Formula (Hill Notation):
C13H20O
CAS Number:
14901-07-6
Molecular Weight:
192.30
FEMA Number:
2595
Beilstein/REAXYS Number:
1909544
EC Number:
238-969-9
MDL number:
MFCD00001549
UNSPSC Code:
12164502
PubChem Substance ID:
329830506
Flavis number:
7.008
NACRES:
NA.21
organoleptic:
berry; floral; woody; sweet
grade:
FG
Halal
Kosher
natural
food allergen:
no known allergens

$62.20

Estimated to ship onApril 25, 2025

Request a Bulk OrderRequest more information

grade

FG
Halal
Kosher
natural

Quality Level

400

reg. compliance

EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117

assay

≥95%

refractive index

n20/D 1.52 (lit.)

bp

126-128 °C/12 mmHg (lit.)

density

0.945 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

berry; floral; woody; sweet

SMILES string

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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General description

β-Ionone is one of the main volatile compounds identified in green tea[1] and tomatoes.[2]

Other Notes

Natural occurrence: Tobacco, grape, grape brandy, orange juice, papaya, peach, raspberry, roasted almond, tea and spearmint.

pictograms

Exclamation markEnvironment
GHS07,GHS09

signalword

Warning

hcodes

H315,H411

Hazard Classifications

Aquatic Chronic 2 - Skin Irrit. 2

Storage Class

10 - Combustible liquids

wgk_germany

WGK 2

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Certificates of Analysis (COA)

Lot/Batch Number
SHBL2750
MKCH0054
MKCC8450
MKBK7193V
MKBJ3285V

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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)
Further Investigation of Flavor Constituents in Manufactured Green Tea
Yamanishi T, et al.
Agricultural and Biological Chemistry, 34(4), 599-608 (1970)
Jihai Shao et al.
Aquatic toxicology (Amsterdam, Netherlands), 104(1-2), 48-55 (2011-05-06)
In order to explore the potential targets of toxicity of β-ionone on the photosynthetic system of Microcystis aeruginosa, the polyphasic rise in chlorophyll a (Chl a) fluorescence transient and transcript expression for key genes in photosystem II (PSII) of M.
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
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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