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W259500

Sigma-Aldrich

β-Ionone

predominantly trans, ≥97%, FCC, FG

Synonym(s):

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

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W259500-SAMPLE-K
$54.60
1 KG
$162.00
10 KG
$872.00
20 KG
$2,550.00

$54.60

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W259500-SAMPLE-K
$54.60
1 KG
$162.00
10 KG
$872.00
20 KG
$2,550.00

About This Item

Empirical Formula (Hill Notation):
C13H20O
CAS Number:
14901-07-6
Molecular Weight:
192.30
FEMA Number:
2595
Beilstein:
1909544
Council of Europe no.:
142
MDL number:
MFCD00001549
UNSPSC Code:
12164502
PubChem Substance ID:
24901176
Flavis number:
7.008
NACRES:
NA.21
grade:
FG
Fragrance grade
Kosher
biological source:
synthetic
food allergen:
no known allergens

$54.60

PRICE WITHOUT NATIONAL TAXES
Check Cart for Availability
Request a Bulk OrderRequest more information

biological source

synthetic

Quality Level

400

grade

FG
Fragrance grade
Kosher

Agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.515

Assay

≥97%

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

fragrance allergen

no known allergens

Organoleptic

berry; woody; floral; 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]

Biochem/physiol Actions

Taste at 1-20 ppm

Pictograms

Exclamation markEnvironment
GHS07,GHS09

Signal Word

Warning

Hazard Statements

H315,H411

Hazard Classifications

Aquatic Chronic 2 - Skin Irrit. 2

Storage Class Code

10 - Combustible liquids

WGK

WGK 2

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
SHBQ3818
SHBP7551
SHBN5241
SHBL9199
SHBL2869

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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)
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.
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
Hiroki Irieda et al.
Biochemistry, 50(22), 4912-4922 (2011-05-07)
Organisms sense and respond to environmental stimuli through membrane-embedded receptors and transducers. Sensory rhodopsin I (SRI) and sensory rhodopsin II (SRII) are the photoreceptors for the positive and negative phototaxis in microorganisms, respectively. They form signaling complexes in the membrane
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