Articles:
trans-jasmone
Notes:
Jasmone is a natural organic compound extracted from the volatile portion of the oil from jasmine flowers. It is a colorless to pale yellow liquid that has the odor of jasmine. Jasmone can exist in two isomeric forms with differing geometry around the pentenyl double bond, cis-jasmone and trans-jasmone. The natural extract contains only the cis form, while synthetic material is often a mixture containing both forms, with the cis form predominating. Both forms have similar odors and chemical properties. (Wikipedia)
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Chemical sources Association Inc Exchange of knowledge Need This Item for Flavor? You can contact the Chemical Sources Association. Events Links Product(s):
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| CAS Number: | 6261-18-3 |  3D/inchi
|
| ECHA EINECS - REACH Pre-Reg: | 228-410-7 | |
| FDA UNII: | 7TCS3Y45DR | |
| Nikkaji Web: | J211.487I | |
| CoE Number: | 11786 | |
| XlogP3-AA: | 2.20 (est) | |
| Molecular Weight: | 164.24772000 | |
| Formula: | C11 H16 O | |
| NMR Predictor: | Predict (works with chrome 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 |
| DG SANTE Food Flavourings: | 07.219 trans-3-methyl-2-(2-pentenyl)-2-cyclopenten-1-one |
| FEMA Number: | 3196 trans-jasmone |
| FDA: | No longer provide for the use of these seven synthetic flavoring substances |
Physical Properties:
| Appearance: | colorless to pale yellow clear liquid (est) |
| Assay: | 98.00 to 100.00 % |
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.94200 to 0.94800 @ 25.00 °C. |
| Pounds per Gallon - (est).: | 7.838 to 7.888 |
| Refractive Index: | 1.49500 to 1.50100 @ 20.00 °C. |
| Boiling Point: | 263.00 to 265.00 °C. @ 760.00 mm Hg |
| Vapor Pressure: | 0.010000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 225.00 °F. TCC ( 107.22 °C. ) |
| logP (o/w): | 2.905 (est) |
| Soluble in: | |
| alcohol | |
| water, 60.54 mg/L @ 25 °C (est) | |
| Insoluble in: | |
| water | |
Organoleptic Properties:
| Odor Type: fungal | |
| mushroom fungal | |
| Odor Description: at 1.00 % in dipropylene glycol. | mushroom fungal |
| Odor and/or flavor descriptions from others (if found). | |
Cosmetic Information:
| CosIng: | cosmetic data |
| Cosmetic Uses: |
perfuming agents |
Suppliers:
| Chemical Sources Association |
| Need This Item for Flavor/Food?: You can contact the CSA |
Safety Information:
| 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 | |
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 | |||
| Recommendation for (E)-jasmone usage levels up to: | |||
| 3.0000 % in the fragrance concentrate. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 4.70 (μg/capita/day) | ||
| Threshold of Concern: | 540 (μg/person/day) | ||
| Structure Class: | II | ||
| 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: 4 | |||
| Click here to view publication 4 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | - | |
| beverages(nonalcoholic): | - | 10.00000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 10.00000 | |
| fruit ices: | - | 10.00000 | |
| gelatins / puddings: | - | 10.00000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 10.00000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | - | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | - | - | |
| soups: | - | - | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
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): | |
| Scientific Opinion on Flavouring Group Evaluation 212 Revision 3 (FGE.212Rev3): a,ß-unsaturated alicyclic ketones and precursors from chemical subgroup 2.6 of FGE.19 View page or View pdf | |
| Scientific Opinion on Flavouring Group Evaluation 9, Revision 6 (FGE.09Rev6): Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols from chemical group 8 and 30, and an ester of a phenol derivative from chemical group 25 View page or View pdf | |
| EPI System: | View |
| AIDS Citations: | Search |
| Cancer Citations: | Search |
| Toxicology Citations: | Search |
| EPA Substance Registry Services (TSCA): | 6261-18-3 |
| EPA ACToR: | Toxicology Data |
| EPA Substance Registry Services (SRS): | Registry |
| Laboratory Chemical Safety Summary : | 1549019 |
| National Institute of Allergy and Infectious Diseases: | Data |
| 3-methyl-2-[(E)-pent-2-enyl]cyclopent-2-en-1-one | |
| Chemidplus: | 0006261183 |
References:
| 3-methyl-2-[(E)-pent-2-enyl]cyclopent-2-en-1-one | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 6261-18-3 |
| Pubchem (cid): | 1549019 |
| Pubchem (sid): | 135039241 |
| Pherobase: | View |
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 |
| HMDB (The Human Metabolome Database): | HMDB31454 |
| FooDB: | FDB006131 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| Wikipedia: | View |
Potential Blenders and core components note
Potential Uses:
| apricot | FR | |
| bergamot | FR | |
| celery | FR | |
| citrus | FR | |
| floral | FR | |
| freshener | ||
| fruit | FR | |
| herbal | FR | |
| honey | FR | |
| jasmin | FR | |
| jonquil | FR | |
| maple | FR | |
| mint | FR | |
| neroli | FR | |
| orange blossom | FR | |
| peach | FR | |
| peppermint | FR | |
| raspberry | FR | |
| spearmint | FR | |
| tea | FL | |
| tobacco | FR | |
| tomato | FL | |
| tuberose | FR | |
| woody | FR |
Occurrence (nature, food, other): note
| daphne mezereum Search Trop Picture | |
| ginger lily white ginger lily Search Trop Picture | |
| lonicera japonica Search Trop Picture | |
| spearmint oil Search Trop Picture |
Synonyms:
| 2- | cyclopenten-1-one, 3-methyl-2-(2-pentenyl)-, (E)- |
| 2- | cyclopenten-1-one, 3-methyl-2-(2E)-2-pentenyl- |
| 2- | cyclopenten-1-one, 3-methyl-2-[(2E)-2-penten-1-yl]- |
| (E)- | jasmone |
| trans- | jasmone |
| (E)- | methyl pentenyl cyclopentenone |
| trans- | methyl pentenyl cyclopentenone |
| 3- | methyl-2-((E)-pent-2-enyl)-cyclopent-2-enone |
| (E)-3- | methyl-2-(2-pentenyl)-2-cyclopenten-1-one |
| trans-3- | methyl-2-(2-pentenyl)-2-cyclopenten-1-one |
| 3- | methyl-2-(2-pentenyl)-2-cyclopentene-1-one, (E)- |
| (E)-3- | methyl-2-(pent-2-en-1-yl)cyclopent-2-enone |
| (E)-3- | methyl-2-(pent-2-enyl) cyclopent-2-en-1-one |
| trans-3- | methyl-2-(pent-2-enyl) cyclopent-2-en-1-one |
| (E)-3- | methyl-2-(pent-2-enyl)cyclopent-2-en-1-one |
| 3- | methyl-2-[(2E)-2-penten-1-yl]-2-cyclopenten-1-one |
| 3- | methyl-2-[(2E)-pent-2-en-1-yl]cyclopent-2-en-1-one |
| 3- | methyl-2-[(E)-pent-2-enyl]cyclopent-2-en-1-one |