所有图片(1)
About This Item
经验公式（希尔记法）:
C13H20O
CAS号:
分子量:
192.30
FEMA號碼:
2595
Beilstein:
1909544
EC號碼:
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
7.008
NACRES:
NA.21
感官的:
berry; floral; woody; sweet
等級:
FG
Halal
Kosher
natural
Halal
Kosher
natural
食物過敏原:
no known allergens
推荐产品
等級
FG
Halal
Kosher
natural
品質等級
法律遵循
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
化驗
≥95%
折射率
n20/D 1.52 (lit.)
bp
126-128 °C/12 mmHg (lit.)
密度
0.945 g/mL at 25 °C (lit.)
應用
flavors and fragrances
文件
see Safety & Documentation for available documents
食物過敏原
no known allergens
感官的
berry; floral; woody; sweet
SMILES 字串
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 密鑰
PSQYTAPXSHCGMF-BQYQJAHWSA-N
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一般說明
β-Ionone is one of the main volatile compounds identified in green tea and tomatoes.
其他說明
Natural occurrence: Tobacco, grape, grape brandy, orange juice, papaya, peach, raspberry, roasted almond, tea and spearmint.
訊號詞
Warning
危險聲明
危險分類
Aquatic Chronic 2 - Skin Irrit. 2
儲存類別代碼
10 - Combustible liquids
水污染物質分類（WGK）
WGK 2
其他客户在看
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.
Chin-Shiu Huang et al.
The British journal of nutrition, 107(5), 631-638 (2011-07-27)
β-Ionone (BI), a precursor for carotenoids, is widely distributed in fruit and vegetables. Recent in vitro studies have demonstrated the potential anti-metastatic effects of BI, but the mechanisms underlying such actions are not clear. Because liver cancer is the most
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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