W259403

α-Ionone

≥90%, stabilized

• Synonyma: 4-(2,6,6-Trimethyl-2-cyclohexenyl)-3-buten-2-one
• Empirický vzorec (Hillův zápis): C₁₃H₂₀O
• Číslo CAS: 127-41-3
• Molekulová hmotnost: 192.30
• FEMA Number: 2594
• Beilstein/REAXYS Number: 3197885
• EC Number: 204-841-6
• Council of Europe no.: 141
• MDL number: MFCD00001565
• UNSPSC Code: 12164502
• PubChem Substance ID: 24901174
• Flavis number: 7.007
• NACRES: NA.21
• organoleptic: berry; cherry; woody; raspberry; violet
• grade: Fragrance grade; Halal; Kosher
• biological source: synthetic
• agency: follows IFRA guidelines
• food allergen: no known allergens

Vlastnosti

• biological source: synthetic
• Quality Level: 400
• grade: Fragrance grade; Halal; Kosher
• agency: follows IFRA guidelines
• reg. compliance: EU Regulation 1223/2009; FDA 21 CFR 117; FDA 21 CFR 172.515
• assay: ≥90%
• contains: synthetic α-tocopherol as stabilizer
• refractive index: n20/D 1.498 (lit.)
• bp: 259-263 °C (lit.)
• density: 0.93 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; cherry; woody; raspberry; violet
• SMILES string: CC(=O)\C=C\C1C(C)=CCCC1(C)C
• InChI: 1S/C13H20O/c1-10-6-5-9-13(3,4)12(10)8-7-11(2)14/h6-8,12H,5,9H2,1-4H3/b8-7+
• InChI key: UZFLPKAIBPNNCA-BQYQJAHWSA-N

Popis

General description

α-Ionone is one of the key volatile constituents of the oil from whitefly (Syngonium podophyllum Schott).

Application

• Dietary supplementation with α-ionone alleviates chronic UVB exposure-induced skin photoaging in mice.: This research demonstrates that α-ionone can mitigate the effects of chronic UVB exposure, reducing skin photoaging in mice. The findings suggest potential applications for α-ionone in skincare and dermatological products (Geng et al., 2024).


• Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea.: This research shows that re-rolling treatment during fermentation enhances the aroma quality of black tea by increasing the concentration of volatile compounds, including α-ionone, which contribute to the tea′s overall flavor profile (Chen et al., 2023).

Disclaimer

For R&D or non-EU Food use. Not for retail sale.

Bezpečnostní informace

• pictograms: GHS08
• signalword: Danger
• hcodes: H334
• pcodes: P261 - P284 - P501
• Hazard Classifications: Resp. Sens. 1
• Storage Class: 10 - Combustible liquids
• wgk_germany: WGK 2
• flash_point_f: 244.4 °F - closed cup
• flash_point_c: 118 °C - closed cup
• ppe: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter