beta-damascenone
fermentone (Advanced Biotech)
 
Notes:
from ipomoea pes-caprea.
  • Axxence Aromatic
  • Azelis UK
    • Azelis UK Ltd.
      Chemical Distribution
      Azelis is a leading global distributor of speciality chemicals.
      Azelis is a leading global speciality chemicals distributor. We provide a diverse range of products and innovative services to more than 20,000 customers. Our in-depth local knowledge is supported by an international structure and value-added services including high levels of technical support and tailored solutions.
      Email: Info
      Email: Gaynor Cowan
      Voice: +44 1858 545 837
      United Kingdom+44 1858 545 837
      Linkedin
      Google+
      Explore
      Product(s):
      937450 DAMASCENONE
      937459 DAMASCENONE TOTAL
       
  • Berjé
    • Berje Inc.
      Where the world comes to its senses
      Where the world comes to its senses - Berjé is a global distributor of Essential Oils and Aromatic Chemicals.
      Berjé is a family-owned business that has been in operation for six decades. The company's origins and strength lie in a profound understanding of the supply and the quality of the diverse raw materials consumed by the flavor and fragrance industries. This base was expanded upon more than two decades ago to include fragrance production. The company's unparalleled raw material expertise is focused on the supply of essential oils and aromatic chemicals. This is supported by our long-standing relationships with a worldwide fabric of producers ensuring the greatest prospects for uninterrupted supply in markets that are often volatile and unpredictable.
      Email: For Information
      Email: For Sales
      Voice: 973-748-8980
      Fax: 973-680-9618
      Instagram
      Linkedin
      Flavor Ingredients
      Fragrance Ingredients
      Functional Ingredients
      Media
      Products List: View
      Product(s):
      Dascenone
       
  • BOC Sciences
    • BOC Sciences
      Best of Chemicals Supplier
      Quality supplier of research chemicals and biochemicals including inhibitors, building blocks, GMP Products, impurities and metabolites, APIs for Veterinary, Natural Compounds, ADCs, Stem Cell Molecule and chiral compounds.
      BOC Sciences provides a wide range of services to support the pharmaceutical industry through all stages of drug discovery including Custom Synthesis of those chemicals that are not in stock, Isotope Labeling Service, Chiral Synthesis and Resolution, Bioconjugation, PEGylation services, analytical services.
      BOC Sciences is a brand of BOCSCI Inc. We leverage our wide spectrum of business in the fields of development, manufacturing, marketing, and distribution to help you make best-informed decisions tailored to your evolving needs for premium chemicals. Our complete suite of CRO services spans the entire molecule development pipeline including contract research for target identification, building blocks, compound synthesis, biochemical and cellular analysis, preclinical animal tests, and clinical studies.
      Email: Marketing
      US Email: Marketing
      Email: Sales
      US Email: Sales
      Voice: 1-631-485-4226
      Fax: 1-631-614-7828
      US Voice: 1-631-485-4226
      US Fax: 1-631-614-7828
      Europe44-203-286-1088
      Facebook
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      Product(s):
      23696-85-7 Damascenone >98%
       
  • Excellentia International
    • Excellentia International
      Ingredients by Nature
      Exceptional quality and excellence in meeting our customers requirements.
      Excellentia International was founded in 2010 through the merger of Excellentia Flavors LLC and Polarome International. Collectively, these companies account for more than one hundred years of industry experience, and are recognized for exceptional quality and excellence in meeting our customers’ requirements.
      Email: Info
      Email: Sales
      Email: Regulatory
      Voice: 732.749.9840
      Our Services
      Product(s):
      beta-Damascenone Natural
       
  • FCI SAS
    • FCI SAS
      Inspired by Nature
      At FCI customer service is not a department it’s an attitude.
      Our team is composed of motivated professionals with great experience in the flavours and fragrances market. Our company has been serving this industry for more than 40 years and is ISO 9001 certified since 2009 . Whatever your question on flavour and fragrance ingredients: commercial, technical or regulatory – we will answer it very quickly.
      Email: Info
      Email: Philippe Faucher
      US Email: USA Sales
      Email: Germany Sales
      Email: Italy Sales
      Email: Japan Sales
      Voice: +33 (0)1 34 25 58 10
      Fax: + 33 1 34 25 58 18
      About Us
      Product(s):
      11417 DAMASCENE
       
  • Firmenich
    • Firmenich Inc.
      We Create
      We create perfumes and flavors for the World's most desirable brands.
      Firmenich is the largest privately-owned company in the perfume and flavor business. Swiss and family owned, we have created many of the world’s favorite perfumes for over 100 years and produced a number of the most well known flavors we enjoy each day.
      US Email: Fred Keifer
      US Voice: +1 609 452 1000
      US Fax: +1 609 452 6077
      Facebook
      Twitter
      Instagram
      Linkedin
      Product(s):
      937450 DAMASCENONE for fragrance
      DAMASCENONE gives attractive and beautiful nuances to all fragrance types even at trace or low levels.
       
      937459 DAMASCENONE TOTAL for fragrance
      DAMASCENONE TOTAL gives attractive and beautiful nuances to all fragrance types even at trace or low levels and can often be used as a direct replacement of DAMASCENONE.
       
      937451 DAMASCENONE FAB Kosher for flavor

      DAMASCENONE FAB performs well in all kind of fruits including tomato, alcoholic notes, tea and floral flavors
       
      937450FL DAMASCENONE Kosher for flavor

      DAMASCENONE is an essential heart note for fruit with cooked and jammy nuances. It also performs well in wine, tobacco and tea flavors
       
       
  • Indukern F&F
  • Lluch Essence
  • M&U International
    • M&U International LLC
      Steady supply & demand
      Meeting customers increasing demands at home as well as abroad.
      M&U dedicates itself to the development and production of new products as well as continuously promoting those new products. We’ve maintained a steady supply&demand relationship with a large number of manufacturers at home and abroad. We’ve developed an extensive network and because of our relationships with these manufacturers, we’re able to provide a stable supply of great quality materials. We’re located in China’s largest communications hub, Shanghai and in the U.S. near one of the largest sea ports on the East Coast. The strategic locations of our facilities ensure convenient, prompt and secure delivery of our products to our customers.
      Email: Sales
      US Email: Sales
      Voice: +86-21-32515501 60762991 60762992
      Fax: +86-21-32515502 64204960
      US Voice: 908-359-9000
      US Fax: 908-359-9002
      News
      Product(s):
      A0466 DAMASCENONE TOTAL
      A0694 Damascenone
       
  • Robertet
  • Sigma-Aldrich
  • SRS Aromatics
    • SRS Aromatics Ltd
      For over 25 years
      Bringing flavour and fragrance into your world.
      As suppliers / distributors of ingredients to the fragrance and flavour industries, our goal is to provide high quality materials at competitive prices with an exceptional level of service. Established in 1984, SRS Aromatics Ltd is an independent family owned business which has become very well-respected within the fragrance and flavour industry as a reliable and trustworthy partner. Over the years this has allowed the company to develop strong relationships with many global manufacturers; several of whom we represent in the UK. A core aim of our business is to work extremely closely with both our suppliers and customers to maximise service levels with minimum disruption to supply.
      Email: Info
      Email: Sales
      Voice: +44 (0) 1284 704076
      Fax: +44 (0) 1284 760819
      Twitter
      Linkedin
      News
      Product(s):
      DAMASCENONE
       
  • Synerzine
    • Synerzine, Inc.
      Innovation. Customization. Aroma Ingredients.
      Synerzine is a leading supplier of flavor and fragrance ingredients.
      Synerzine expresses what we have grown to embody as an organization - the synergy and connection between raw ingredients, science, technology, and the final product. Our experienced team is passionate about bringing our customers high-quality innovative ingredients that they can trust.
      Building upon our 44 year history, the Synerzine team provides customers around the globe with convenient access to over 1200 high-quality aroma ingredients. We actively engage with customers to add a wide array of new products and services on a regular basis. Our aim is to delight every customer with our exceptional services, large product selection, customization and the highest quality and safety standards. We provide our customers with true value designed to help them bring their products to market faster.
      US Email: Customer Service
      US Email: Sales
      US Voice: (404) 524-6744
      US Fax: (404) 577-1651
      Inquiry
      Products List: View
      Product(s):
      W3420N-5 BETA-DAMASCENONE, NATURAL (5% IN PROPYLENE GLYCOL)
       
  • Taytonn ASCC
    • Taytonn ASCC Pte Ltd
      Supplying Asia Pacific
      We fully understand the demands of the F&F industry and we endeavour to supply quality products, with ready availability and a personalised service.
      Since 2001 TAYTONN has been distributing key ingredients to the Fragrance and Flavor industry in Asia. We work closely with customers, principals and vendors. Together we forecast demand and match it with supply of aroma chemicals, essential oils and natural isolates & extracts. Sourced from around the world, our F&F ingredient inventory in Singapore is ready to ship to any location in Asia and beyond. Time and again, we help our principals introduce new discoveries to the F&F market - stimulating creativity and bringing value added proposition to our customers.
      Email: Info
      Email: Sales
      Voice: + 65 - 6861 8113
      Fax: + 65 - 6861 8115
      Linkedin
      Product(s):
      Damascenone
       
Synonyms   Articles   Notes   Search
Fragrance Demo Formulas    Flavor Demo Formulas
CAS Number: 23696-85-7Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 245-833-2
FDA UNII: U66V25TBO0
Nikkaji Web: J60.974I
MDL: MFCD00101024
CoE Number: 11197
XlogP3-AA: 3.20 (est)
Molecular Weight: 190.28566000
Formula: C13 H18 O
NMR Predictor: Predict (works with chrome, Edge or firefox)
Category: flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
PubMed: Search
NCBI: Search
JECFA Food Flavoring: 387  damascenone
DG SANTE Food Flavourings: 07.108  beta-damascenone
FEMA Number: 3420 damascenone
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):23696-85-7 ; 4-(2,6,6-TRIMETHYLCYCLOHEXA-1,3-DIENYL)BUT-2-EN-4-ONE
Synonyms   Articles   Notes   Search   Top
Physical Properties:
Appearance: yellow clear liquid (est)
Assay: 98.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 0.94600 to 0.95200 @  25.00 °C.
Pounds per Gallon - (est).: 7.872 to  7.922
Refractive Index: 1.51000 to 1.51400 @  20.00 °C.
Boiling Point: 274.00 to  275.00 °C. @ 760.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure: 0.020000 mmHg @ 20.00 °C.
Flash Point: > 212.00 °F. TCC ( > 100.00 °C. )
logP (o/w): 4.042 (est)
Soluble in:
 alcohol
 water, 12.48 mg/L @ 25 °C (est)
Stability:
 antiperspirant
 cream
 deodorant spray
 detergent: traces - 0.2%
 hair spray
 shampoo: traces - 0.1%
 soap: traces - 0.1%
 APC: traces - 0.2%
 candle: traces - 0.2%
 fine fragrances: traces - 0.1%
 shower gel: traces - 0.1%
 softener: traces - 0.2%
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
 
Odor Type: floral
 
Odor Strength: high ,
recommend smelling in a 10.00 % solution or less
 
Substantivity: 216 hour(s) at 100.00 %
 
 natural  sweet  fruity  rose  plum  grape  raspberry  sugar  
Odor Description:
at 10.00 % in dipropylene glycol. 
natural sweet fruity rose plum grape raspberry sugar
Luebke, William tgsc, (1987)
 
 woody  sweet  fruity  earthy  green  floral  
Odor Description:
Woody, sweet, fruity, earthy with green floral nuances
Mosciano, Gerard P&F 16, No. 1, 31, (1991)
 
 
Flavor Type: woody
 
 woody  floral  herbal  green  fruity  spicy  tobacco  
Taste Description:
at 20.00 ppm.  
Woody, floral, herbal, green and fruity with spicy tobacco nuances
Mosciano, Gerard P&F 16, No. 1, 31, (1991)
 
Odor and/or flavor descriptions from others (if found).
 
Firmenich
DAMASCENONE for fragrance
Odor Description: A very powerful floral fruity note. DAMASCENONE smells intensely natural, rose, plum, berry and tobacco
DAMASCENONE gives attractive and beautiful nuances to all fragrance types even at trace or low levels.
 
Firmenich
DAMASCENONE TOTAL for fragrance
Odor Description: A very powerful floral fruity note that is very close in quality to DAMASCENONE. DAMASCENONE TOTAL smells intensely natural, rose, plum, berry and tobacco
DAMASCENONE TOTAL gives attractive and beautiful nuances to all fragrance types even at trace or low levels and can often be used as a direct replacement of DAMASCENONE.
 
Sigma-Aldrich
Damascenone, natural, 1.1-1.3ÿwt. % (190 proof ethanol), FG
Odor Description: apple; woody; herbaceous; nutty; citrus; rose; smoky; wine-like.
 
Moellhausen
DAMASCENONE 93%
Odor Description: persistent fruity, floral; strawberry- and rose-notes, tobacco.
Taste Description: woody, floral, herbal, green and fruity with spicy tobacco notes.
 
Alfrebro
Damascenone 1% in ETOH, Natural
Odor Description: Natural Sweet Fruity Rose Plum Grape Raspberry Sugar
 
IFF
Damascenone 93% Min.
Odor Description: Floral rosy, fruity odor with plum, berry and tobacco nuances
 
IFF
Damascenone 98% Min.
Odor Description: Floral rosy, fruity odor with plum, berry and tobacco nuances
 
Ernesto Ventós
DAMASCENONA IFF 95%
Odor Description: Floral rosy, fruity odor with plum, berry and tobacco nuances
 
Firmenich
DAMASCENONE Kosher for flavor
Odor Description: A very powerful floral fruity note. DAMASCENONE smells intensely natural, rose, plum, berry and tobacco
Taste Description: Fruity floral quince rosy and cooked notes
DAMASCENONE is an essential heart note for fruit with cooked and jammy nuances. It also performs well in wine, tobacco and tea flavors
 
 
Synonyms   Articles   Notes   Search   Top
Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: perfuming agents
Synonyms   Articles   Notes   Search   Top
Suppliers:
ACS International
Rosenone Total
Odor: floral woody sweet rose plum grape
Operational Capabilities
ACS International
Rosenone
Odor: floral woody sweet rose plum grape
Advanced Biotech
BETA DAMASCENONE 1% ETOH NATURAL
Advanced Biotech
BETA DAMASCENONE 1% TAC NAT
Advanced Biotech
BETA DAMASCENONE 5% PG NATURAL
Advanced Biotech
BETA DAMASECNONE 1% ETOH (S TYPE)
Advanced Biotech
FERMENTONE 1% IN PG NATURAL
Advanced Biotech
FERMENTONE 5% ETOH NATURAL
Advanced Biotech
FERMENTONE 5% ETOH NATURAL
Advanced Biotech
FERMENTONE 5% PG NATURAL
Advanced Biotech
FERMENTONE CONCENTRATE NATURAL
Advanced Biotech
FERMENTONE EXTRA 1% IN TRIACETIN NATURAL
Odor: Berry
Advanced Biotech
FERMENTONE EXTRA 1% PG NATURAL
Advanced Biotech
FERMENTONE EXTRA 5% TRIACETIN NATURAL
Advanced Biotech
FERMENTONE EXTRA NATURAL
Odor: Berry
Advanced Biotech
FERMENTONE NATURAL
1.25% min.
Odor: Berry
Advanced Biotech
FERMENTONE SUPRA 1% IN TRIACETIN NATURAL
Advanced Biotech
ROASTAROME NATURAL
Advanced Biotech
SYNTHETIC BETA DAMASCENONE
Alfrebro
Damascenone 1% in ETOH, Natural
Odor: Natural Sweet Fruity Rose Plum Grape Raspberry Sugar
Alfrebro
Damascenone 1% in PG, Natural
Associate Allied Chemicals
Damascenone
About
Augustus Oils
Damascenone
Services
Axxence Aromatic
beta-DAMASCENONE 1,5% IN ETHANOL, Natural
Kosher
Sustainability
Axxence Aromatic
beta-DAMASCENONE, NATURAL Kosher
Axxence Aromatic
DAMASCENONE 1% IN ET, Natural
Kosher
Axxence Aromatic
DAMASCENONE 1% IN PG, Natural
Kosher
Azelis UK
DAMASCENONE TOTAL
Azelis UK
DAMASCENONE
Berjé
Dascenone
Media
BOC Sciences
For experimental / research use only.
Damascenone >98%
De Monchy Aromatics
Damascenone
Diffusions Aromatiques
DAMASCENONE
Ernesto Ventós
DAMASCENONA IFF 95%
Ernesto Ventós
DAMASCENONA IFF TOCO 98%
Ernesto Ventós
DAMASCENONA IFF TOTAL TOCO 93%
Ernesto Ventós
DAMASCENONE FIRMENICH 937450
Odor: POWERFUL, FLORAL, FRUITY
Ernesto Ventós
DAMASCENONE TOTAL FIRMENICH 937459
Odor: POWERFUL, FLORAL, FRUITY
Excellentia International
beta-Damascenone Natural
FCI SAS
DAMASCENE
Odor: Floral, fruity, rose
Firmenich
DAMASCENONE FAB Kosher
for flavor
Flavor: Fruity woody floral quince cooked fruit and tobacco notes
DAMASCENONE FAB performs well in all kind of fruits including tomato, alcoholic notes, tea and floral flavors
Firmenich
DAMASCENONE Kosher
for flavor
Flavor: Fruity floral quince rosy and cooked notes
DAMASCENONE is an essential heart note for fruit with cooked and jammy nuances. It also performs well in wine, tobacco and tea flavors
Firmenich
DAMASCENONE TOTAL
for fragrance
Odor: A very powerful floral fruity note that is very close in quality to DAMASCENONE. DAMASCENONE TOTAL smells intensely natural, rose, plum, berry and tobacco
Use: DAMASCENONE TOTAL gives attractive and beautiful nuances to all fragrance types even at trace or low levels and can often be used as a direct replacement of DAMASCENONE.
Firmenich
DAMASCENONE
for fragrance
Odor: A very powerful floral fruity note. DAMASCENONE smells intensely natural, rose, plum, berry and tobacco
Use: DAMASCENONE gives attractive and beautiful nuances to all fragrance types even at trace or low levels.
IFF
Damascenone 93% Min.
Odor: Floral rosy, fruity odor with plum, berry and tobacco nuances
IFF
Damascenone 98% Min.
Odor: Floral rosy, fruity odor with plum, berry and tobacco nuances
Indukern F&F
DAMASCENONE PURE
Odor: FLORAL, FRUITY, ROSE
Indukern F&F
DAMASCENONE TOTAL
Odor: FLORAL, FRUITY, ROSE
Liaison Carbone
DAMASCENONE 937450
Lluch Essence
BETA-DAMASCENONE 95%
Lluch Essence
BETA-DAMASCENONE 96%
Odor: WOODY, FLORAL, HERBACEOUS
Lluch Essence
BETA-DAMASCENONE NATURAL 1% ETHANOL
Lluch Essence
BETA-DAMASCENONE NATURAL 1% PG
M&U International
DAMASCENONE TOTAL
M&U International
Damascenone
Moellhausen
DAMASCENONE 10%DPG
Moellhausen
DAMASCENONE 93%
Odor: persistent fruity, floral; strawberry- and rose-notes, tobacco.
Flavor: woody, floral, herbal, green and fruity with spicy tobacco notes.
Moellhausen
DAMASCENONE 98%
Oamic Ingredients
Beta Damascenone
Odor: Floral, fruity
Omega Ingredients
Damascenone 1.5% in Alcohol
OQEMA
Damascenone
OQEMA
Damascone Total
Organica Aromatics
DAMASCENONE
Min 95%
Odor: Fruity rose like character
Use: It is very valuable constituent in floral, fruity aroma fine fragrances.
PCW France
Damascenone Total
Steps to a fragranced product
PCW France
Damascenone
Penta International
DAMASCENONE NATURAL 1% IN ETHANOL
Penta International
DAMASCENONE NATURAL 1% IN PROPYLENE GLYCOL
Penta International
DAMASCENONE NATURAL 1% IN TRIACETIN
Penta International
DAMASCENONE NATURAL NEAT (Any Dilution in any solvent is available. Contact your customer service representative.)
Penta International
DAMASCENONE TOTAL
Penta International
DAMASCENONE
Phoenix Aromas & Essential Oils
Beta-Damascenone Natural
Phoenix Aromas & Essential Oils
Beta-Damascenone
Prodasynth
DAMASCENONE
(> 98%)
R C Treatt & Co Ltd
Damascenone
Reincke & Fichtner
Damascenone
Riverside Aromatics
DAMASCENONE
Riverside Aromatics
NATURAL DAMASCENONE FRACTION, 1% IN ETHANOL
Riverside Aromatics
NATURAL DAMASCENONE FRACTION, 1% IN PG
Riverside Aromatics
NATURAL DAMASCENONE FRACTION, 1% IN TRIACETIN
Robertet
DAMASCENONE BETA AT 1% IN ETHANOL
Pure & Nat (EU)
Seasons and Harvest / Crop calendar
Robertet
DAMASCENONE BETA AT 1% IN PG
Pure & Nat (EU)
Robertet
DAMASCENONE BETA KEY 100
Pure & Nat (EU)
Robertet
DAMASCENONE BETA KEY 500 HALAL IN PG
Pure & Nat (EU)
Robertet
DAMASCENONE BETA KEY 500
Pure & Nat (EU)
Sigma-Aldrich
Damascenone, natural, 1.1-1.3ÿwt. % (190 proof ethanol), FG
Odor: apple; woody; herbaceous; nutty; citrus; rose; smoky; wine-like.
Certified Food Grade Products
SRS Aromatics
DAMASCENONE
Stort Chemicals
Rosenone
Synerzine
BETA-DAMASCENONE, NATURAL (5% IN PROPYLENE GLYCOL)
Taytonn ASCC
Damascenone
Odor: Floral, Fruity, Styrax
Vigon International
DAMASCENONE BETA NATURAL 1% IN ETOH
Vigon International
DAMASCENONE BETA NATURAL 5% IN ETOH
Vigon International
DAMASCENONE BETA NATURAL 5% IN PG
Vigon International
DAMASCENONE BETA NATURAL 5% IN TRIACETIN
Vigon International
Damascenone Total
Odor: A very powerful floral fruity note that is very close in quality to DAMASCENONE. DAMASCENONE TOTAL smells intensely natural, rose, plum, berry and tobacco
Vigon International
Damascenone
Odor: FRUITY, FLORAL
Synonyms   Articles   Notes   Search   Top
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Synonyms   Articles   Notes   Search   Top
Safety in Use Information:
Category: flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
IFRA Critical Effect: Dermal sensitization
IFRA fragrance material specification:
 Should not be used as fragrance ingredients such that the total level in finished cosmetic products exceeds 0.02%, individually or in combination. Based on test data showing sensitising potential for these materials and on evidence of cross-reactivity. (IFRA guidelines)
IFRA: View Standard
View IFRA Standards Library for complete information.
Please review Amendment 49 IFRA documentation for complete information.
IFRA RESTRICTION LIMITS IN THE FINISHED PRODUCT (%):
Category 1: Products applied to the lips
0.0077 %
Category 2: Products applied to the axillae
0.0023 %
Category 3: Products applied to the face/body using fingertips
0.046 %
Category 4: Products related to fine fragrance
0.043 %
 Category 5: Products applied to the face and body using the hands (palms), primarily leave-on
Category 5A: Body lotion products applied to the body using the hands (palms), primarily leave-on
0.011 %
Category 5B: Face moisturizer products applied to the face using the hands (palms), primarily leave-on
0.011 %
Category 5C: Hand cream products applied to the hands using the hands (palms), primarily leave-on
0.011 %
Category 5D: Baby Creams, baby Oils and baby talc
0.011 %
Category 6: Products with oral and lip exposure
0.025 %
 Category 7: Products applied to the hair with some hand contact
Category 7A: Rinse-off products applied to the hair with some hand contact
0.088 %
Category 7B: Leave-on products applied to the hair with some hand contact
0.088 %
Category 8: Products with significant anogenital exposure
0.0045 %
Category 9: Products with body and hand exposure, primarily rinse off
0.084 %
 Category 10: Household care products with mostly hand contact
Category 10A: Household care excluding aerosol products (excluding aerosol/spray products)
0.30 %
Category 10B: Household aerosol/spray products
0.30 %
 Category 11: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate
Category 11A: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate without UV exposure
0.17 %
Category 11B: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate with potential UV exposure
0.17 %
Category 12: Products not intended for direct skin contact, minimal or insignificant transfer to skin
No Restriction
 Notes:
IFRA FLAVOR REQUIREMENTS:

Due to the possible ingestion of small amounts of fragrance ingredients from their use in products in Categories 1 and 6, materials must not only comply with IFRA Standards but must also be recognized as safe as a flavoring ingredient as defined by the IOFI Code of Practice (www.iofi.org). For more details see chapter 1 of the Guidance for the use of IFRA Standards.

use level in formulae for use in cosmetics:
  0.0770 %
Dermal Systemic Exposure in Cosmetic Products:
 0.002 mg/kg/day (IFRA, 2002)
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 73.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 5.00 (μg/capita/day)
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 7. Update in publication number(s): 29
Click here to view publication 7
 average usual ppmaverage maximum ppm
baked goods: 0.050000.20000
beverages(nonalcoholic): 0.050000.20000
beverages(alcoholic): 0.010002.00000
breakfast cereal: --
cheese: --
chewing gum: 100.00000300.00000
condiments / relishes: 0.050000.20000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 0.050000.20000
fruit ices: --
gelatins / puddings: 0.050000.20000
granulated sugar: --
gravies: --
hard candy: 0.200000.20000
imitation dairy: --
instant coffee / tea: --
jams / jellies: 0.050000.20000
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: 0.050000.20000
soups: --
sugar substitutes: --
sweet sauces: --
Synonyms   Articles   Notes   Search   Top
Safety References:
Flavor & Extract Manufacturers Association (FEMA) reference(s):
The FEMA GRAS assessment of alicyclic substances used as flavor ingredients. View pdf
European Food Safety Athority(EFSA): Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Flavouring Group Evaluation 213: alpha,beta-Unsaturated alicyclic ketones and precursors from chemical subgroup 2.7 of FGE.19
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 213, Revision 2 (FGE.213Rev2): Consideration of genotoxic potential for a,ß-unsaturated alicyclic ketones and precursors from chemical subgroup 2.7 of FGE.19
View page or View pdf
Safety and efficacy of secondary alicyclic saturated and unsaturated alcohols, ketones, ketals and esters with ketals containing alicyclic alcohols or ketones and esters containing secondary alicyclic alcohols from chemical group 8 when used as flavourings for all animal species
View page or View pdf
Safety of 31 flavouring compounds belonging to different chemical groups when used as feed additives for all animal species
View page or View pdf
EPI System: View
AIDS Citations: Search
Cancer Citations: Search
Toxicology Citations: Search
EPA Substance Registry Services (TSCA): 23696-85-7
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 5366074
National Institute of Allergy and Infectious Diseases: Data
SCCNFP: opinion
WISER: UN 1170
WGK Germany: 2
 (E)-1-(2,6,6-trimethyl-1-cyclohexa-1,3-dienyl)but-2-en-1-one
Chemidplus: 0023696857
Synonyms   Articles   Notes   Search   Top
References:
 (E)-1-(2,6,6-trimethyl-1-cyclohexa-1,3-dienyl)but-2-en-1-one
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 23696-85-7
Pubchem (cid): 5366074
Pubchem (sid): 135019763
Pherobase: View
Synonyms   Articles   Notes   Search   Top
Other Information:
(IUPAC): Atomic Weights of the Elements 2011 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS): View
CHEBI: View
HMDB (The Human Metabolome Database): HMDB13804
YMDB (Yeast Metabolome Database): YMDB01375
Typical G.C.
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Wikipedia: View
Synonyms   Articles   Notes   Search   Top
Potential Blenders and core components note
 
For Odor
No odor group found for these
3-mercapto-3-methyl-1-hexanol 
4-(1-propenyl) pyridine 
 satinaldehydeFL/FR
1-(thienyl-2)butan-1,2-dione 
acidic
2-methyl-2-pentenoic acidFL/FR
alcoholic
 fusel oilFL/FR
aldehydic
 decanal (aldehyde C-10)FL/FR
 nonanal (aldehyde C-9)FL/FR
10-undecenal (aldehyde C-11 undecylenic)FL/FR
amber
 ambrette seed absoluteFL/FR
 angelica root oilFL/FR
animal
 indoleFL/FR
 methyl (E)-2-octenoateFL/FR
6-methyl quinolineFL/FR
 skatoleFL/FR
anise
 anise seed oil colombiaFL/FR
sweet fennel seed oilFL/FR
anisic
para-anisaldehydeFL/FR
 ocimum basilicum herb oilFL/FR
 ocimum basilicum leaf oil americaFL/FR
 ocimum basilicum leaf oil CO2 extractFL/FR
aromatic
 damascone carboxylateFR
balsamic
2-acetyl furanFL/FR
isoamyl benzoateFL/FR
 amyl phenyl acetateFL/FR
 amyris wood oilFL/FR
 benzyl cinnamateFL/FR
isobutyl cinnamateFL/FR
 cinnamyl alcoholFL/FR
 ethyl cinnamateFL/FR
 fir carboxylateFR
 guaiyl butyrateFR
 terpinyl cinnamateFL/FR
berry
 raspberry ketone methyl etherFL/FR
brown
sec-heptyl acetateFL/FR
 ethyl maltolFL/FR
 maltolFL/FR
 strawberry furanoneFL/FR
cereal
 bran absoluteFR
chemical
 propyl propionateFL/FR
citrus
 grapefruit oil c.p. californiaFL/FR
 grapefruit pentanolFR
2-heptanolFL/FR
blood orange oil italyFL/FR
10-undecen-1-olFL/FR
creamy
3-heptyl dihydro-5-methyl-2(3H)-furanoneFL/FR
earthy
 dibenzyl etherFL/FR
 methyl 3-hexenoateFL/FR
 acetaldehyde dimethyl acetalFL/FR
 cyclohexyl formateFL/FR
1-hexen-3-olFL/FR
 methyl ethyl ketoneFL/FR
2-methyl valeraldehydeFL/FR
 propyl formateFL/FR
fatty
3-decen-2-oneFL/FR
(E,Z)-2,6-dodecadienalFL/FR
 ethyl undecylenateFL/FR
 hexyl pivalateFR
floral
 allyl anthranilateFL/FR
alpha-amyl cinnamyl acetateFL/FR
isoamyl salicylateFL/FR
 anise indeneFR
para-anisyl butyrateFL/FR
 benzyl acetateFL/FR
 bois de rose oil brazilFL/FR
 bois de rose oil peruFL/FR
 boronia absoluteFL/FR
 boronia butenalFR
isobutyl salicylateFL/FR
 cardamom absoluteFL/FR
 cassie absoluteFL/FR
 cassis buteneoneFR
 citronellal diisotridecyl acetalFR
 citronellolFL/FR
 citronellyl acetateFL/FR
 citronellyl anthranilateFL/FR
 citronellyl formateFL/FR
 citronellyl hexanoateFL/FR
 citronellyl propionateFL/FR
(E)-citronellyl tiglateFL/FR
 coriander seed oilFL/FR
para-cresyl acetateFL/FR
 cuminyl acetaldehydeFL/FR
 cyclamen aldehydeFL/FR
3-cyclohexene-1-carboxylic acid, 2,6,6-trimethyl-, methyl esterFR
 cyclohexyl ethyl alcoholFL/FR
delta-damasconeFL/FR
 dihydro-alpha-iononeFL/FR
 dihydrojasmoneFL/FR
 dimethyl anthranilateFL/FR
 dimethyl benzyl carbinyl acetateFL/FR
 dimethyl benzyl carbinyl butyrateFL/FR
2,4-dimethyl-alpha-allyl-3-cyclohexene methanol 
4,6-dimethyl-alpha-allyl-3-cyclohexene methanol 
 ethyl ortho-anisateFL/FR
 eucalyptus macarthurii oilFR
 floral pyranolFR
 geraniolFL/FR
 geranium oil egypt fractionsFR
 geranyl acetateFL/FR
(E)-geranyl acetoneFL/FR
 geranyl formateFL/FR
 geranyl phenyl acetateFL/FR
 geranyl valerateFL/FR
 heliotropinFL/FR
 heliotropyl acetoneFL/FR
(Z)-3-hexen-1-yl salicylateFL/FR
alpha-hexyl cinnamaldehydeFL/FR
 hyacinth acetalsFL/FR
beta-iononeFL/FR
(E)-beta-iononeFL/FR
beta-ionyl acetateFL/FR
isojasmoneFL/FR
isojasmoneFL/FR
 leerallFR
 lilac pentanolFL/FR
 linaloolFL/FR
 linalool oxideFL/FR
 linalyl propionateFL/FR
 methyl dihydrojasmonateFL/FR
(Z)-methyl epi-jasmonateFL/FR
N-methyl iononeFR
alpha-isomethyl ionone (90% min.)FL/FR
 methyl jasmonateFL/FR
 mimosa absoluteFL/FR
 mimosa absolute franceFL/FR
 mimosa absolute indiaFL/FR
 muguet octadienolFR
 nerolFL/FR
 nerolidolFL/FR
 neryl acetateFL/FR
 neryl formateFL/FR
 ocean propanalFL/FR
beta-ocimeneFL/FR
(Z)-beta-ocimeneFL/FR
 peony alcoholFR
 petitgrain bigarade oilFL/FR
 petitgrain lemon oilFL/FR
 petitgrain mandarin oilFL/FR
 petitgrain oil paraguayFL/FR
 phenethyl acetateFL/FR
 phenethyl isobutyrateFL/FR
 phenethyl isovalerateFL/FR
2-phenethyl valerateFL/FR
2-phenyl propionaldehyde dimethyl acetalFL/FR
1-phenyl propyl butyrateFL/FR
 plum damasconeFR
 propyl salicylateFR
 rose butanoateFL/FR
 styralyl propionateFL/FR
 tobacco flower absoluteFR
 violet methyl carbonateFR
 ylang ylang flower oilFL/FR
fresh
10-undecen-1-yl acetateFL/FR
fruity
 allyl amyl glycolateFR
 allyl butyrateFL/FR
 allyl cyclohexyl propionateFL/FR
 allyl isononylateFR
alpha-amyl cinnamyl isovalerateFL/FR
 amyl formateFL/FR
isoamyl hexanoateFL/FR
isoamyl isobutyrateFL/FR
isoamyl isovalerateFL/FR
 apple crotonateFR
 apricot isobutyrateFR
 benzyl propionateFL/FR
3-benzyl-4-heptanoneFL/FR
 berry pentadienoateFL/FR
 bisaboleneFL/FR
 butyl 2-decenoateFL/FR
 butyl anthranilateFL/FR
 butyl formateFL/FR
 butyl hexanoateFL/FR
isobutyl isovalerateFL/FR
 cherry pentenoateFL/FR
 citronellyl isobutyrateFL/FR
 cyclohexanone diethyl acetalFL/FR
(E)-beta-damasconeFL/FR
(Z)-beta-damasconeFL/FR
beta-damasconeFL/FR
gamma-decalactoneFL/FR
alpha,alpha-dimethyl benzyl isobutyrateFL/FR
 dimethyl succinateFL/FR
 ethyl 2-octenoateFL/FR
 ethyl 3-hexenoateFL/FR
 ethyl 3-hydroxyhexanoateFL/FR
 ethyl 4-phenyl butyrateFL/FR
 ethyl acetoacetateFL/FR
 ethyl heptanoateFL/FR
 ethyl isovalerateFL/FR
 ethyl levulinateFL/FR
(E)-ethyl tiglateFL/FR
(E,Z)-6-ethyl-5,7-dimethyl-2,5-octadien-4-oneFR
 geranyl butyrateFL/FR
 geranyl isovalerateFL/FR
 grape butyrateFL/FR
 green acetateFR
 hexanal propylene glycol acetalFL/FR
2-hexen-1-olFL/FR
(E)-3-hexen-1-yl acetateFL/FR
 hexyl acetateFL/FR
 hexyl formateFL/FR
 hexyl isovalerateFL/FR
 linalool oxide acetatesFL/FR
 methyl formyl anthranilateFL/FR
 methyl heptanoateFL/FR
3-methyl-2-butenalFL/FR
 neryl propionateFL/FR
2-nonanoneFL/FR
 octyl butyrateFL/FR
 octyl formateFL/FR
3-phenyl propyl isovalerateFL/FR
 plum crotonateFR
 plum damascone (high alpha)FR
(E,E)-pomaroseFR
 prenolFL/FR
 propyl angelate 
 strawberry glycidate 1 (aldehyde C-16 (so-called))FL/FR
 thesaron (Takasago)FR
para-tolualdehydeFL/FR
4-(para-tolyl)-2-butanoneFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
fungal
 methyl 2-furoateFL/FR
green
 actinidia chinensis fruit extractFL/FR
isoamyl formateFL/FR
 ethyl (E,Z)-2,4-decadienoateFL/FR
 ethyl (E)-2-hexenoateFL/FR
 galbanum oilFL/FR
 heptyl formateFL/FR
(E)-3-hexen-1-olFL/FR
(Z)-3-hexen-1-yl (Z)-3-hexenoateFL/FR
(E)-2-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl benzoateFL/FR
(Z)-3-hexen-1-yl butyrateFL/FR
(Z)-3-hexen-1-yl hexanoateFL/FR
(Z)-3-hexen-1-yl isovalerateFL/FR
(E)-2-hexen-1-yl isovalerateFL/FR
(Z)-3-hexen-1-yl propionateFL/FR
(Z)-3-hexen-1-yl tiglateFL/FR
(E)-2-hexen-1-yl valerateFL/FR
3-hexenyl 2-methyl butyrateFL/FR
(Z)-3-hexenyl methyl etherFR
 hexyl hexanoateFL/FR
 hexyl phenyl acetateFL/FR
 hexyl tiglateFL/FR
(Z)-leaf acetalFL/FR
 melon nonenoateFL/FR
 methyl (E)-3-hexenoateFL/FR
 methyl heptine carbonateFL/FR
 methyl octine carbonateFL/FR
 neryl butyrateFL/FR
(E,Z)-2,6-nonadien-1-olFL/FR
3-octyl formateFL/FR
(E)-2-pentenalFL/FR
 phenoxyethyl isobutyrateFL/FR
2-phenyl propionaldehydeFL/FR
1-phenyl-2-pentanolFL/FR
(E,E)-sorbyl acetate 
 terpinyl propionateFL/FR
 thiogeraniolFL/FR
 tiglaldehydeFL/FR
 violet leaf absoluteFL/FR
hay
 beeswax absoluteFL/FR
 hay absoluteFR
 tobacco leaf absoluteFL/FR
 woodruff absoluteFR
herbal
 anthemis nobilis flower extractFL/FR
 anthemis nobilis flower oil romanFL/FR
sweet basil absoluteFL/FR
(S)-campholene acetateFL/FR
 carum carvi fruit oilFL/FR
1,4-cineoleFL/FR
 clary sage oil franceFL/FR
 coriander oleoresinFL/FR
 geranium cyclohexaneFR
 geranyl octanoateFL/FR
 herbal undecanoneFR
 hexanolFL/FR
 hyssop oilFL/FR
 linalyl formateFL/FR
 linalyl octanoateFL/FR
 matricaria chamomilla flower oilFL/FR
 methyl cyclogeranate (Firmenich)FR
 methyl nicotinateFL/FR
 nonisyl acetateFR
curled parsley seed oilFL/FR
beta-sesquiphellandrene 
 rosmarinus officinalis extractFL/FR
 rosmarinus officinalis tinctureFL/FR
 saffron indenoneFL/FR
 safranalFL/FR
 salvia sclarea oilFL/FR
 terpinoleneFL/FR
 theaspiraneFL/FR
 yerba mate absoluteFL/FR
honey
 phenyl acetic acidFL/FR
melon
 melon heptenalFL/FR
(Z)-6-nonenalFL/FR
 watermelon ketoneFR
minty
(-)-menthoneFL/FR
mossy
 oakmoss absoluteFL/FR
 veramoss (IFF)FR
musty
ketoisophoroneFL/FR
phenolic
2'-hydroxyacetophenoneFL/FR
popcorn
2-acetyl pyridineFL/FR
powdery
para-anisyl acetateFL/FR
para-anisyl alcoholFL/FR
(E)-alpha-methyl ionone (74-80%)FL/FR
spicy
para-anisyl formateFL/FR
 cassia bark oil chinaFL/FR
 clove bud oilFL/FR
 cuminaldehydeFL/FR
black currant bud absoluteFL/FR
N,N-diethyl octanamideFR
isoeugenyl acetateFL/FR
terpenic
 cassis bud oilFL/FR
alpha-terpineolFL/FR
tobacco
para-cresyl isovalerateFL/FR
3-ethyl pyridineFL/FR
 methyl benzoxoleFL/FR
 tobacco concreteFR
(E,E/E,Z)-tobacco cyclohexenoneFL/FR
 veltonal (Bedoukian)FR
tonka
 deertongue absoluteFR
gamma-hexalactoneFL/FR
 mint lactoneFL/FR
 saffron resinoidFL/FR
 tonka undecanoneFR
tropical
 genet absoluteFL/FR
 hotrienolFL/FR
 psidium guajava fruit extractFL/FR
vanilla
 propenyl guaetholFL/FR
 vanilla bean absolute (vanilla planifolia)FL/FR
 vanillyl acetateFL/FR
 methyl octanoateFL/FR
2-nonanolFL/FR
winey
 butyl angelateFL/FR
woody
 amber decatrieneFR
alpha-cedrene epoxideFR
 cistus twig/leaf oilFL/FR
2-decalinyl acetateFR
3',4'-dimethoxyacetophenone 
isolongifolene ketoneFR
 myrtenyl isobutyrate 
 patchouli absoluteFR
 santallFR
 santalyl butyrateFL/FR
 spicy pentanoneFL/FR
 tobacarol (IFF)FR
 tobacco noneneFR
(Z)-woody amyleneFR
 woody dioxolaneFR
 woody etherFR
 
For Flavor
 
No flavor group found for these
 allyl anthranilateFL/FR
 amyl phenyl acetateFL/FR
 butyl angelateFL/FR
 butyl formateFL/FR
 capsicum oleoresinFL
 cyclohexanone diethyl acetalFL/FR
 ethyl 4-phenyl butyrateFL/FR
 ethyl ortho-anisateFL/FR
 fig leaf absoluteFL
 geranyl octanoateFL/FR
 geranyl valerateFL/FR
2-hexenalFL
 linalool oxide acetatesFL/FR
 methyl formyl anthranilateFL/FR
 methyl nicotinateFL/FR
 myrtenyl isobutyrate 
beta-sesquiphellandrene 
2-phenethyl valerateFL/FR
1-phenyl propyl butyrateFL/FR
3-phenyl propyl isovalerateFL/FR
 propyl angelate 
2-propyl pyridineFL
 santalyl butyrateFL/FR
 skatoleFL/FR
10-undecen-1-olFL/FR
beta-damasconeFL/FR
absinthe
 absinthe flavorFL
aldehydic
 nonanal (aldehyde C-9)FL/FR
animal
 indoleFL/FR
6-methyl quinolineFL/FR
anise
 anise seed oil colombiaFL/FR
sweet fennel seed oilFL/FR
anisic
para-anisyl butyrateFL/FR
apple
(E,Z)-2,6-nonadien-1-olFL/FR
aromatic
para-cresyl acetateFL/FR
 hyacinth acetalsFL/FR
astringent
1-(thienyl-2)butan-1,2-dione 
balsamic
isobutyl cinnamateFL/FR
 ethyl cinnamateFL/FR
berry
 dihydro-alpha-iononeFL/FR
 heliotropyl acetoneFL/FR
 raspberry ketone methyl etherFL/FR
brown
 beeswax absoluteFL/FR
caramellic
 caramel furanoneFL
 ethyl maltolFL/FR
3-ethyl pyridineFL/FR
 maltolFL/FR
 methyl 2-furoateFL/FR
 strawberry furanoneFL/FR
cheesy
2-nonanoneFL/FR
chemical
 methyl ethyl ketoneFL/FR
cherry
 heliotropinFL/FR
citrus
 bisaboleneFL/FR
 grapefruit oil c.p. californiaFL/FR
 linaloolFL/FR
 nerolFL/FR
blood orange oil italyFL/FR
 petitgrain bigarade oilFL/FR
 petitgrain lemon oilFL/FR
 petitgrain mandarin oilFL/FR
ketoisophoroneFL/FR
 styralyl propionateFL/FR
alpha-terpineolFL/FR
coconut
(R)-massoia lactoneFL
cooling
isobutyl salicylateFL/FR
1,4-cineoleFL/FR
 theaspiraneFL/FR
corn
2-acetyl pyridineFL/FR
creamy
para-anisaldehydeFL/FR
gamma-hexalactoneFL/FR
 massoia lactoneFL
 mint lactoneFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
earthy
alpha-amyl cinnamyl acetateFL/FR
estery
 ethyl acetoacetateFL/FR
ethereal
 acetaldehyde dimethyl acetalFL/FR
fatty
 ethyl undecylenateFL/FR
sec-heptyl acetateFL/FR
 heptyl formateFL/FR
(Z)-3-hexen-1-yl benzoateFL/FR
10-undecenal (aldehyde C-11 undecylenic)FL/FR
floral
 bois de rose oil brazilFL/FR
 bois de rose oil peruFL/FR
 cardamom absoluteFL/FR
 citronellolFL/FR
 citronellyl acetateFL/FR
 citronellyl hexanoateFL/FR
 citronellyl propionateFL/FR
 dihydrojasmoneFL/FR
 dimethyl benzyl carbinyl acetateFL/FR
 dimethyl benzyl carbinyl butyrateFL/FR
2,4-dimethyl-alpha-allyl-3-cyclohexene methanol 
4,6-dimethyl-alpha-allyl-3-cyclohexene methanol 
 geraniolFL/FR
(E)-geranyl acetoneFL/FR
 geranyl phenyl acetateFL/FR
 hotrienolFL/FR
 methyl dihydrojasmonateFL/FR
(Z)-methyl epi-jasmonateFL/FR
(E)-alpha-methyl ionone (74-80%)FL/FR
alpha-isomethyl ionone (90% min.)FL/FR
 methyl jasmonateFL/FR
 neryl acetateFL/FR
 ocean propanalFL/FR
 phenyl acetic acidFL/FR
 satinaldehydeFL/FR
 ylang ylang flower oilFL/FR
fruity
 allyl cyclohexyl propionateFL/FR
isoamyl benzoateFL/FR
alpha-amyl cinnamyl isovalerateFL/FR
 amyl formateFL/FR
isoamyl hexanoateFL/FR
isoamyl isobutyrateFL/FR
para-anisyl acetateFL/FR
para-anisyl alcoholFL/FR
 benzyl acetateFL/FR
 benzyl propionateFL/FR
3-benzyl-4-heptanoneFL/FR
 berry pentadienoateFL/FR
 boronia absoluteFL/FR
 butyl 2-decenoateFL/FR
 butyl anthranilateFL/FR
 butyl hexanoateFL/FR
 cassis bud oilFL/FR
 cherry pentenoateFL/FR
 citronellyl anthranilateFL/FR
 citronellyl formateFL/FR
 citronellyl isobutyrateFL/FR
(Z)-beta-damasconeFL/FR
(E)-beta-damasconeFL/FR
gamma-decalactoneFL/FR
 dibenzyl etherFL/FR
 dimethyl anthranilateFL/FR
alpha,alpha-dimethyl benzyl isobutyrateFL/FR
 dimethyl succinateFL/FR
 ethyl (E)-2-hexenoateFL/FR
 ethyl (E)-2-octenoateFL
 ethyl 2-octenoateFL/FR
 ethyl 3-hexenoateFL/FR
 ethyl 3-hydroxyhexanoateFL/FR
 ethyl heptanoateFL/FR
 ethyl isovalerateFL/FR
 ethyl levulinateFL/FR
(E)-ethyl tiglateFL/FR
 furfuryl isovalerateFL
2-furyl pentyl ketoneFL
 fusel oilFL/FR
 geranyl butyrateFL/FR
2-heptanolFL/FR
3-heptyl dihydro-5-methyl-2(3H)-furanoneFL/FR
 hexanal propylene glycol acetalFL/FR
2-hexen-1-olFL/FR
(E)-3-hexen-1-yl acetateFL/FR
 hexyl acetateFL/FR
 hexyl hexanoateFL/FR
 hexyl phenyl acetateFL/FR
 kiwi distillatesFL
 lilac pentanolFL/FR
 linalyl octanoateFL/FR
3-mercapto-3-methyl-1-hexanol 
 methyl (E)-2-octenoateFL/FR
 methyl 3-hexenoateFL/FR
 methyl formateFL
 methyl heptanoateFL/FR
3-methyl-2-butenalFL/FR
 neryl formateFL/FR
(Z)-3-nonen-1-yl acetateFL
(Z)-5-octen-1-yl acetateFL
 phenethyl isovalerateFL/FR
2-phenyl propionaldehyde dimethyl acetalFL/FR
1-phenyl-2-pentanolFL/FR
 prenolFL/FR
 propyl formateFL/FR
 rose butanoateFL/FR
 spicy pentanoneFL/FR
 strawberry glycidate 1 (aldehyde C-16 (so-called))FL/FR
 terpinyl cinnamateFL/FR
 tiglaldehydeFL/FR
4-(para-tolyl)-2-butanoneFL/FR
grassy
 tobacco leaf absoluteFL/FR
greasy
10-undecen-1-yl acetateFL/FR
green
 actinidia chinensis fruit extractFL/FR
 allyl butyrateFL/FR
isoamyl formateFL/FR
isoamyl isovalerateFL/FR
isoamyl salicylateFL/FR
 angelica root oilFL/FR
isobutyl isovalerateFL/FR
 cinnamyl alcoholFL/FR
(E)-citronellyl tiglateFL/FR
 cuminyl acetaldehydeFL/FR
 cyclamen aldehydeFL/FR
 cyclohexyl ethyl alcoholFL/FR
 cyclohexyl formateFL/FR
3-decen-2-oneFL/FR
(E,Z)-2,6-dodecadienalFL/FR
 ethyl (E,Z)-2,4-decadienoateFL/FR
2-ethyl butyraldehydeFL
 galbanum oilFL/FR
 geranyl acetateFL/FR
 geranyl formateFL/FR
 geranyl isovalerateFL/FR
 grape butyrateFL/FR
 hexanolFL/FR
(E)-3-hexen-1-olFL/FR
(Z)-3-hexen-1-yl (Z)-3-hexenoateFL/FR
(E)-2-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl butyrateFL/FR
(Z)-3-hexen-1-yl hexanoateFL/FR
(E)-2-hexen-1-yl isovalerateFL/FR
(Z)-3-hexen-1-yl isovalerateFL/FR
(Z)-3-hexen-1-yl propionateFL/FR
(Z)-3-hexen-1-yl salicylateFL/FR
(Z)-3-hexen-1-yl tiglateFL/FR
(E)-2-hexen-1-yl valerateFL/FR
1-hexen-3-olFL/FR
3-hexenyl 2-methyl butyrateFL/FR
 hexyl formateFL/FR
 hexyl isovalerateFL/FR
 hexyl tiglateFL/FR
isojasmoneFL/FR
isojasmoneFL/FR
(Z)-leaf acetalFL/FR
 linalool oxideFL/FR
 melon heptenalFL/FR
 melon nonenoateFL/FR
 methyl (E)-3-hexenoateFL/FR
 methyl 2-undecynoateFL
 methyl heptine carbonateFL/FR
 methyl octanoateFL/FR
 methyl octine carbonateFL/FR
3-(5-methyl-2-furyl) butanalFL
4-methyl-2-pentenalFL
 nerolidolFL/FR
 neryl butyrateFL/FR
 neryl propionateFL/FR
(Z)-6-nonenalFL/FR
 oakmoss absoluteFL/FR
beta-ocimeneFL/FR
(Z)-beta-ocimeneFL/FR
(E,E)-2,4-octadienalFL
2,4-octadienalFL
 octyl formateFL/FR
(E)-2-pentenalFL/FR
 phenoxyethyl isobutyrateFL/FR
2-phenyl propionaldehydeFL/FR
4-(1-propenyl) pyridine 
(E,E)-sorbyl acetate 
 sorbyl acetateFL
 terpinyl propionateFL/FR
 thiogeraniolFL/FR
 violet leaf absoluteFL/FR
hay
 genet absoluteFL/FR
herbal
 anthemis nobilis flower extractFL/FR
 anthemis nobilis flower oil romanFL/FR
sweet basil absoluteFL/FR
 carum carvi fruit oilFL/FR
 clary sage oil franceFL/FR
 coriander oleoresinFL/FR
 coriander seed oilFL/FR
 hyssop oilFL/FR
 linalyl formateFL/FR
 linalyl propionateFL/FR
 matricaria chamomilla flower oilFL/FR
 ocimum basilicum herb oilFL/FR
 ocimum basilicum leaf oil americaFL/FR
 ocimum basilicum leaf oil CO2 extractFL/FR
curled parsley seed oilFL/FR
 petitgrain oil paraguayFL/FR
 rosmarinus officinalis extractFL/FR
 rosmarinus officinalis tinctureFL/FR
 saffron indenoneFL/FR
 salvia sclarea oilFL/FR
 yerba mate absoluteFL/FR
honey
 phenethyl acetateFL/FR
 phenethyl isobutyrateFL/FR
jammy
(S)-campholene acetateFL/FR
minty
(-)-menthoneFL/FR
naphthyl
2'-hydroxyacetophenoneFL/FR
nutty
2-acetyl furanFL/FR
 methyl benzoxoleFL/FR
(E,E/E,Z)-tobacco cyclohexenoneFL/FR
phenolic
para-cresyl isovalerateFL/FR
pungent
 acetaldehydeFL
sour
2-methyl-2-pentenoic acidFL/FR
spicy
para-anisyl formateFL/FR
 benzyl cinnamateFL/FR
 cassia bark oil chinaFL/FR
 cassie absoluteFL/FR
 clove bud oilFL/FR
 cuminaldehydeFL/FR
black currant bud absoluteFL/FR
isoeugenyl acetateFL/FR
 paprika oleoresinFL
para-tolualdehydeFL/FR
sweet
 saffron resinoidFL/FR
tea
red rooibos tea leaf distillatesFL
tropical
 guava distillatesFL
 propyl propionateFL/FR
 psidium guajava fruitFL
 psidium guajava fruit extractFL/FR
vanilla
 propenyl guaetholFL/FR
 vanilla bean absolute (vanilla planifolia)FL/FR
 vanillyl acetateFL/FR
vegetable
2-methyl valeraldehydeFL/FR
waxy
 decanal (aldehyde C-10)FL/FR
alpha-hexyl cinnamaldehydeFL/FR
 mimosa absoluteFL/FR
 mimosa absolute franceFL/FR
 mimosa absolute indiaFL/FR
2-nonanolFL/FR
 octyl butyrateFL/FR
3-octyl formateFL/FR
woody
 ambrette seed absoluteFL/FR
 amyris wood oilFL/FR
 cistus twig/leaf oilFL/FR
delta-damasconeFL/FR
3',4'-dimethoxyacetophenone 
beta-iononeFL/FR
(E)-beta-iononeFL/FR
beta-ionyl acetateFL/FR
 safranalFL/FR
 terpinoleneFL/FR
 
Synonyms   Articles   Notes   Search   Top
Potential Uses:
 acaciaFR
 appleFR
 apricotFR
 blueberryFR
 currant black currantFR
 de bagatelle 
 elder berryFR
 grapeFR
 greenFR
 nahema 
 natural 
 plumFR
 raspberryFR
 roseFR
 spiceFR
 strawberryFR
 teaFL
 tobaccoFR
 turbulences 
 vanillaFR
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Occurrence (nature, food, other): note
 apple juice
Search  PMC Picture
 apricot fruit
Search Trop  Picture
 artemisia absinthium herb oil italy @ trace%
Data  GC  Search Trop  Picture
 beer
Search  PMC Picture
 brandy
Search  PMC Picture
 clary sage oil greece @ 0.10%
Data  GC  Search Trop  Picture
 clary sage oil spain @ 0.27%
Data  GC  Search Trop  Picture
 cognac
Search  PMC Picture
 crithmum maritimum l. oil turkey @ <0.10%
Data  GC  Search Trop  Picture
 currant black currant fruit
Search Trop  Picture
 grape
Search Trop  Picture
 lychee canned lychee
Search Trop  Picture
 malus sieversii
PbMd  Search Trop  Picture
 pennyroyal oil cuba @ 0.39%
Data  GC  Search Trop  Picture
 plum fruit
Search Trop  Picture
 raspberry red raspberry fruit
Search Trop  Picture
 rum
Search  PMC Picture
 salvia officinalis seed oil tunisia @ 0.06%
Data  GC  Search Trop  Picture
 strawberry wild strawberry fruit
Search Trop  Picture
 tobacco burley
Search  PMC Picture
 valerian root oil china @ 0.98%
Data  GC  Search Trop  Picture
 whiskey
Search  PMC Picture
 whiskey scotch whiskey
Search  PMC Picture
 wine
Search  PMC Picture
Synonyms   Articles   Notes   Search   Top
Synonyms:
2-buten-1-one, 1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-, (2E)-
2-buten-1-one, 1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-, (E)-
 damascenone
beta-damascenone
beta-damascenone 1,5% in ethanol natural
 damascenone 1% in ETOH natural
 damascenone 1% in PG natural
 damascenone beta at 1% in ethanol
 damascenone beta at 1% in PG
 damascenone beta key 100
 damascenone beta key 500
 damascenone beta key 500 halal in PG
 damascenone natural
beta-damascenone natural
 damascenone pure
 fermentone (Advanced Biotech)
 fermentone 1% in PG natural (Advanced Biotech)
 fermentone 5% ETOH natural (Advanced Biotech)
 fermentone extra 1% in triacetin natural (Advanced Biotech)
 fermentone extra natural (Advanced Biotech)
 fermentone natural
 floriffone
 roastarome natural (Advanced Biotech)
 rose ketone-4
 rosenone
4-(2,6,6-trimethyl cyclohexa-1,3-dienyl) but-2-en-4-one
 trimethyl cyclohexadienyl butenone
trans-2,6,6-trimethyl-1-(2-butenoyl)cyclohexa-1,3-diene
(E)-1-(2,6,6-trimethyl-1-cyclohexa-1,3-dienyl)but-2-en-1-one
2,6,6-trimethyl-1-trans-crotonoyl-1,3-cyclohexadiene
(2,6,6-trimethyl-1,3-cyclohexadien-1-yl) butenone
(2E)-1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-2-buten-1-one
(E)-1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-2-buten-1-one
1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-2-buten-1-one
(2E)-1-(2,6,6-trimethylcyclohexa-1,3-dien-1-yl)but-2-en-1-one
Synonyms   Articles   Notes   Search   Top
Articles:
Google Patents: Dimethyl sulfide, beta-damascenone, 3-methylbutanal, and 3-methylbutyric acid
US Patents: 3,959,508 - Flavoring compositions containing mixture of 2,2,6-trimethyl-1-cyclohexen-1-ylacetaldehyde and 2,6,6-trimethyl-1-crotonyl-1,3-cyclohexadiene
PubMed: Characterization of the key aroma compounds in Shiraz wine by quantitation, aroma reconstitution, and omission studies.
PubMed: Identification of Potent Odorants in a Novel Nonalcoholic Beverage Produced by Fermentation of Wort with Shiitake (Lentinula edodes).
PubMed: Chemical composition of the essential oil of Croton bonplandianus from India.
PubMed: Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters.
PubMed: Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC-olfactometry and GC-PFPD.
PubMed: Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology.
PubMed: Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea).
PubMed: Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach.
PubMed: Flavor of cold-hardy grapes: impact of berry maturity and environmental conditions.
PubMed: Phytochemical and physical-chemical analysis of Polish willow (Salix spp.) honey: identification of the marker compounds.
PubMed: Characterization of the key aroma compounds in Bartlett pear brandies by means of the sensomics concept.
PubMed: Cooked carrot volatiles. AEDA and odor activity comparisons. Identification of linden ether as an important aroma component.
PubMed: Characterization of aroma-active compounds in dry flower of Malva sylvestris L. by GC-MS-O analysis and OAV calculations.
PubMed: Identification of regions associated with variation in sensitivity to food-related odors in the human genome.
PubMed: Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison.
PubMed: Essential oils from the leaves of six medicinal plants of Nigeria.
PubMed: Accelerated aging against conventional storage: effects on the volatile composition of chardonnay white wines.
PubMed: Key odorants in cured Madagascar vanilla beans (Vanilla planiforia) of differing bean quality.
PubMed: Identification of the key odorants in Tahitian cured vanilla beans (Vanilla tahitensis) by GC-MS and an aroma extract dilution analysis.
PubMed: Sonication in combination with heat and low pressure as an alternative pasteurization treatment--effect on Escherichia coli K12 inactivation and quality of apple cider.
PubMed: Changes in the bound aroma profiles of 'Hayward' and 'Hort16A' kiwifruit (Actinidia spp.) during ripening and GC-olfactometry analysis.
PubMed: Influence of deficit irrigation and kaolin particle film on grape composition and volatile compounds in Merlot grape (Vitis vinifera L.).
PubMed: System design for integrated comprehensive and multidimensional gas chromatography with mass spectrometry and olfactometry.
PubMed: A novel mechanism of filaggrin induction and sunburn prevention by β-damascenone in Skh-1 mice.
PubMed: Quantification by solid phase micro extraction and stable isotope dilution assay of norisoprenoid compounds in red wines obtained from Piedmont rare varieties.
PubMed: Environmental and seasonal influences on red raspberry flavour volatiles and identification of quantitative trait loci (QTL) and candidate genes.
PubMed: Evaluation of key odorants in sauvignon blanc wines using three different methodologies.
PubMed: Characterization of the key aroma compounds in rape honey by means of the molecular sensory science concept.
PubMed: The chemical composition of the essential oils of Cirsium palustre and C. rivulare and their antiproliferative effect.
PubMed: Characterization of volatiles and aroma-active compounds in honeybush (Cyclopia subternata) by GC-MS and GC-O analysis.
PubMed: Odor potency of aroma compounds in Riesling and Vidal blanc table wines and icewines by gas chromatography-olfactometry-mass spectrometry.
PubMed: Experience influences elemental and configural perception of certain binary odour mixtures in newborn rabbits.
PubMed: Volatile compounds responsible for aroma of Jutrzenka liquer wine.
PubMed: Impact of cover crops in vineyard on the aroma compounds of Vitis vinifera L. cv Cabernet Sauvignon wine.
PubMed: Quality and aromatic sensory descriptors (mainly fresh and dry fruit character) of Spanish red wines can be predicted from their aroma-active chemical composition.
PubMed: Characterization of odor-active compounds in guava wine.
PubMed: Chemical characterization of commercial Sherry vinegar aroma by headspace solid-phase microextraction and gas chromatography-olfactometry.
PubMed: Hyperoxygenation and bottle storage of Chardonnay white wines: effects on color-related phenolics, volatile composition, and sensory characteristics.
PubMed: Antioxidant activity and chemical composition of essential oil from Atriplex undulata.
PubMed: A new method for the determination of carbonyl compounds in wines by headspace solid-phase microextraction coupled to gas chromatography-ion trap mass spectrometry.
PubMed: Volatile compounds and sensory attributes of wine from Cv. Merlot (Vitis vinifera L.) grown under differential levels of water deficit with or without a kaolin-based, foliar reflectant particle film.
PubMed: Volatile composition screening of Salix spp. nectar honey: benzenecarboxylic acids, norisoprenoids, terpenes, and others.
PubMed: Contribution of microwave accelerated distillation in the extraction of the essential oil of Zygophyllum album L.
PubMed: Analysis of carotenoids in grapes to predict norisoprenoid varietal aroma of wines from Apulia.
PubMed: Identification and quantification of impact aroma compounds in 4 nonfloral Vitis vinifera varieties grapes.
PubMed: Volatile compounds and the changes in their concentration levels during storage in beers containing varying malt concentrations.
PubMed: Timing of cluster light environment manipulation during grape development affects C13 norisoprenoid and carotenoid concentrations in Riesling.
PubMed: Carotenoid profiling and the expression of carotenoid biosynthetic genes in developing coffee grain.
PubMed: Selectable one-dimensional or two-dimensional gas chromatography-mass spectrometry with simultaneous olfactometry or element-specific detection.
PubMed: Influence of growth phase and geographic origin on the essential oil composition of Pituranthos chloranthus from Tunisia.
PubMed: Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis.
PubMed: Fate of key odorants in Sauternes wines through aging.
PubMed: Identification of 3-hydroxy-beta-damascone and related carotenoid-derived aroma compounds as novel potent inducers of Nrf2-mediated phase 2 response with concomitant anti-inflammatory activity.
PubMed: Volatile composition of Merlot wine from different vine water status.
PubMed: Fate of grape flavor precursors during storage on yeast lees.
PubMed: Carotenoid breakdown products the-norisoprenoids-in wine aroma.
PubMed: Substrate promiscuity of RdCCD1, a carotenoid cleavage oxygenase from Rosa damascena.
PubMed: Headspace solid-phase microextraction-gas chromatography-mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines.
PubMed: Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.
PubMed: Instrumental and sensory approaches for the characterization of compounds responsible for wine aroma.
PubMed: Characterization of the key aroma compounds in an american bourbon whisky by quantitative measurements, aroma recombination, and omission studies.
PubMed: Free and hydrolytically released volatile compounds of Vitis vinifera L. cv. Fiano grapes as odour-active constituents of Fiano wine.
PubMed: Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis.
PubMed: Identification of volatile compounds responsible for prune aroma in prematurely aged red wines.
PubMed: The requisite level of theory for the computational design of molecularly imprinted silica xerogels.
PubMed: The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximénez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis.
PubMed: Fragrance material review on cis-beta-damascone.
PubMed: Fragrance material review on trans-beta-damascone.
PubMed: Beta-damascenone, a suitable heat load indicator during wort boiling?
PubMed: Comparative study of aromatic compounds in young red wines from cabernet sauvignon, cabernet franc, and cabernet gernischet varieties in China.
PubMed: Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions.
PubMed: Changes in key odorants of raw coffee beans during storage under defined conditions.
PubMed: Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept.
PubMed: Influence of plant water status on the production of C13-norisoprenoid precursors in Vitis vinifera L. Cv. cabernet sauvignon grape berries.
PubMed: Which impact for beta-damascenone on red wines aroma?
PubMed: A survey of seasonal temperatures and vineyard altitude influences on 2-methoxy-3-isobutylpyrazine, C13-norisoprenoids, and the sensory profile of Brazilian Cabernet Sauvignon wines.
PubMed: Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
PubMed: Aroma components of acid-hydrolyzed vegetable protein made by partial hydrolysis of rice bran protein.
PubMed: Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection.
PubMed: Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols.
PubMed: Volatile composition and contribution to the aroma of spanish honeydew honeys. Identification of a new chemical marker.
PubMed: Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry.
PubMed: Potent odorants characterize the aroma quality of leaves and stalks in raw and boiled celery.
PubMed: Characterization of cachaça and rum aroma.
PubMed: Thermal oxidation of 9'-cis-neoxanthin in a model system containing peroxyacetic acid leads to the potent odorant beta-damascenone.
PubMed: Characterization of (E,E,Z)-2,4,6-nonatrienal as a character impact aroma compound of oat flakes.
PubMed: Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer.
PubMed: Aroma composition of red wines by different extraction methods and Gas Chromatography-SIM/MASS spectrometry analysis.
PubMed: Identification of potent odorants formed during the preparation of extruded potato snacks.
PubMed: Precursors to damascenone: synthesis and hydrolysis of isomeric 3,9-dihydroxymegastigma-4,6,7-trienes.
PubMed: Analysis of hop-derived terpenoids in beer and evaluation of their behavior using the stir bar-sorptive extraction method with GC-MS.
PubMed: Concurrent phenomena contributing to the formation of the aroma of wine during aging in oak wood: an analytical study.
PubMed: Impact of growing environment on chickasaw blackberry (Rubus L.) aroma evaluated by gas chromatography olfactometry dilution analysis.
PubMed: Identification and aroma impact of norisoprenoids in orange juice.
PubMed: Fate of damascenone in wine: the role of SO2.
PubMed: Analysis of the volatile aroma constituents of parental and hybrid clones of pepino (Solanum muricatum).
PubMed: Simultaneous determination of E-2-nonenal and beta-damascenone in beer by reversed-phase liquid chromatography with UV detection.
PubMed: Flavoring components of raw monsooned arabica coffee and their changes during radiation processing.
PubMed: Impact odorants of different young white wines from the Canary Islands.
PubMed: Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regression models.
PubMed: Identification of (3S, 9R)- and (3S, 9S)-megastigma-6,7-dien-3,5,9-triol 9-O-beta-D-glucopyranosides as damascenone progenitors in the flowers of Rosa damascena Mill.
PubMed: Gas chromatographic-olfactometric characterization of aroma compounds in two types of cashew apple nectar.
PubMed: Differential effects of tomato (Lycopersicon esculentum mill) matrix on the volatility of important aroma compounds.
PubMed: Determination of volatile compounds in Grenache wines in relation with different terroirs in the Rhone Valley.
PubMed: How low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging.
PubMed: Character impact odorants of the apple cultivars Elstar and Cox Orange.
PubMed: Effect of 1-methylcyclopropene on volatile emission and aroma in cv. Anna apples.
PubMed: Chemical characterization of the aroma of Grenache rosé wines: aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies.
PubMed: Investigation of the beta-damascenone level in fresh and aged commercial beers.
PubMed: Sensory and chemical changes in tomato sauces during storage.
PubMed: Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey.
PubMed: Aroma composition changes in early season grapefruit juice produced from thermal concentration.
PubMed: Monoterpenic and norisoprenoidic glycoconjugates of Vitis vinifera L. cv. Melon B. as precursors of odorants in Muscadet wines.
PubMed: Volatile flavour components of baked potato flesh. A comparison of eleven potato cultivars.
PubMed: 2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: aroma-similarity, NIF/SNIF GC-O, and GC analyses.
PubMed: Use of solid-liquid distribution coefficients to determine retention properties of Porapak-Q resins. Determination of optimal conditions to isolate alkyl-methoxypyrazines and beta-damascenone from wine.
PubMed: Change in the flavor of black tea drink during heat processing.
PubMed: Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions.
PubMed: Characterization of Volatiles in Rambutan Fruit (Nephelium lappaceum L.).
PubMed: Olfactory and quantitative analysis of aroma compounds in elder flower (Sambucus nigra L.) drink processed from five cultivars.
PubMed: Acid-catalyzed hydrolysis of alcohols and their beta-D-glucopyranosides.
PubMed: Potent odorants of raw Arabica coffee. Their changes during roasting.
PubMed: Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine.
PubMed: Identification of potent odorants in Japanese green tea (Sen-cha).
PubMed: Identification of character impact odorants of different soybean lecithins.
PubMed: Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure.
PubMed: Quantification and sensory studies of character impact odorants of different soybean lecithins.
PubMed: C(13)-Norisoprenoid glucoconjugates from lulo (Solanum quitoense L.) leaves.
PubMed: Similarities in the aroma chemistry of Gewürztraminer variety wines and lychee (Litchi chinesis sonn.) fruit.
PubMed: Quantitative determination of free and hydrolytically liberated beta-damascenone in red grapes and wines using a stable isotope dilution assay.
PubMed: Production of β-damascenone precursors in cell cultures of Vitis labruscana cv Concord grapes.
PubMed: Antispasmodic activity of beta-damascenone and E-phytol isolated from Ipomoea pes-caprae.
PubMed: Progress in synthesis of sensory important trace components of essential oils and natural flavours.
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