EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

beta-damascenone
fermentone (Advanced Biotech)

Sponsors

Fragrance Demo Formulas
Flavor Demo Formulas
Name:(E)-1-(2,6,6-trimethyl-1-cyclohexa-1,3-dienyl)but-2-en-1-one
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 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
FLAVIS Number:07.108 (Old)
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: 4-(2,6,6-TRIMETHYLCYCLOHEXA-1,3-DIENYL)BUT-2-EN-4-ONE
 
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 mm/Hg @ 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%
 
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)
Odor sample from: Firmenich Inc.
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
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.
Taste Description:woody floral herbal green fruity spice tobacco
Firmenich
DAMASCENONE TOTAL
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.
Taste Description:woody floral herbal green fruity spice tobacco
Sigma-Aldrich
Damascenone, natural, 1.1-1.3 wt. % (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.
Natural Advantage
Damascenone Fraction Nat, 1% in OH
Taste Description:Sweet Fruity
Flavor Use: Fruit Flavors. Use Level: 0.0001 - 0.001 ppm as consumed.
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
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
A.C.S. International
Rosenone Total
Odor: floral woody sweet rose plum grape
Operational Capabilities
A.C.S. International
Rosenone
Odor: floral woody sweet rose plum grape
Advanced Biotech
BETA DAMASCENONE 1% ETOH NATURAL
Advanced Biotech
BETA DAMASCENONE 5% PG NATURAL
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
Services
Azelis UK
DAMASCENONE
Berjé
Dascenone
Happening at Berje
BOC Sciences
For experimental / research use only.
Damascenone >98%
CG Herbals
Damacenone 950
De Monchy Aromatics
Damascenone
Diffusions Aromatiques
DAMASCENONE
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 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
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
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
M&U International
DAMASCENONE TOTAL
Moellhausen
DAMASCENONE 93%
Odor: persistent fruity, floral; strawberry- and rose-notes, tobacco.
Flavor: woody, floral, herbal, green and fruity with spicy tobacco notes.
Natural Advantage
Damascenone Fraction Nat, 1% in OH, EAF
Natural Advantage
Damascenone Fraction Nat, 1% in OH
Flavor: Sweet Fruity
Flavor Use: Fruit Flavors. Use Level: 0.0001 - 0.001 ppm as consumed.
Natural Advantage
Damascenone Fraction Nat, 1% in PG
Natural Advantage
Damascenone Fraction Nat, 1% in Triacetin
Natural Advantage
Damascenone Fraction Nat, 1% in Triethyl Citrate
Natural Advantage
Damascenone Fraction Nat, 5% in OH - EAF
Natural Advantage
Damascenone Fraction Nat, 5% in OH
Natural Advantage
Damascenone Fraction Nat, 5% in PG
Natural Advantage
Damascenone Fraction Nat, 5% in Triacetin
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, Kosher
Penta International
DAMASCENONE NATURAL 1% IN PROPYLENE GLYCOL, Kosher
Penta International
DAMASCENONE NATURAL 1% IN TRIACETIN, Kosher
Penta International
DAMASCENONE NATURAL NEAT (Any Dilution in any solvent is available. Contact your customer service representative.)
Penta International
DAMASCENONE TOTAL, Kosher
Penta International
DAMASCENONE, Kosher
Phoenix Aromas & Essential Oils
Beta-Damascenone Natural
Phoenix Aromas & Essential Oils
Beta-Damascenone
Prodasynth
DAMASCENONE
>98% ( 0.04% ALPHA-TOCOPHEROL)
Reincke & Fichtner
Damascenone
Riverside Aromatics
DAMASCENONE
Riverside Aromatics
NATURAL DAMASCENONE FRACTION, 1% IN PG
Robertet
DAMASCENONE BETA AT 1% IN ETHANOL
Pure & Nat (EU)
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, 1.1-1.3 wt. % (190 proof ethanol), FG
Odor: apple; woody; herbaceous; nutty; citrus; rose; smoky; wine-like.
Certified Food Grade Products
Stort Chemicals
Rosenone
Taytonn
Damascenone
Odor: Floral, Fruity, Styrax
Treatt
Damascenone
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
 
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
 
Safety in Use Information:
Category: flavor and fragrance agents
IFRA Critical Effect: 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
Fragrance usage is IFRA RESTRICTED. View Standard for complete information.
Please review all IFRA documents for complete information.
IFRA categories: limits in the finished product: (For a description of the categories, refer to the IFRA QRA Information Booklet.)
Category 1:
See Note (1)
0.003 % (1)
Category 2:  0.004 %
Category 3:  0.02 %
Category 4:  0.02 %
Category 5:  0.02 %
Category 6:
See Note (1)
0.07 % (1)
Category 7:  0.008 %
Category 8:  0.02 %
Category 9:  0.02 %
Category 10:  0.02 %
Category 11: See Note (2)
 Notes:
 

For this material, for pragmatic reasons, restrictive levels allowed by the QRA for certain categories but actually being higher than those already in place before applying the QRA, will temporarily not be implemented until the end of a 5 year monitoring phase. At the end of the 5 years the position will be reevaluated again.

 

(1) IFRA would recommend that any material used to impart perfume or flavour in products intended for human ingestion should consist of ingredients that are in compliance with appropriate regulations for foods and food flavourings in the countries of planned distribution and, where these are lacking, with the recommendations laid down in the Code of Practice of IOFI (International Organisation of the Flavor Industry). Further information about IOFI can be found on its website (www.iofi.org).

 

(2) Category 11 includes all non-skin contact or incidental skin contact products. Due to the negligible skin contact from these types of products there is no justification for a restriction of the concentration of this fragrance ingredient in the finished product.

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
 average usual ppmaverage maximum ppm
baked goods: -0.20000
beverages(nonalcoholic): -0.20000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -0.20000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.20000
fruit ices: -0.20000
gelatins / puddings: -0.20000
granulated sugar: --
gravies: --
hard candy: -0.20000
imitation dairy: --
instant coffee / tea: --
jams / jellies: -0.20000
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:
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,▀-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

EPI System: View
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
 
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
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (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
RSC Learn Chemistry:View
 
Potential Blenders and core components note
For Odor
No odor group found for these
satinaldehyde
FL/FR
acidic
acidic
2-
methyl-2-pentenoic acid
FL/FR
alcoholic
fusel oil
FL/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 absolute
FL/FR
angelica root oil
FL/FR
animal
indole
FL/FR
methyl (E)-2-octenoate
FL/FR
6-
methyl quinoline
FL/FR
skatole
FL/FR
anise
anise seed oil colombia
FL/FR
sweet
fennel seed oil
FL/FR
anisic
para-
anisaldehyde
FL/FR
ocimum basilicum herb oil
FL/FR
ocimum basilicum leaf oil america
FL/FR
ocimum basilicum leaf oil CO2 extract
FL/FR
aromatic
damascone carboxylate
FR
balsamic
2-
acetyl furan
FL/FR
iso
amyl benzoate
FL/FR
amyl phenyl acetate
FL/FR
amyris wood oil
FL/FR
benzyl cinnamate
FL/FR
iso
butyl cinnamate
FL/FR
cinnamyl alcohol
FL/FR
ethyl cinnamate
FL/FR
fir carboxylate
FR
guaiyl butyrate
FR
terpinyl cinnamate
FL/FR
berry
raspberry ketone methyl ether
FL/FR
brown
sec-
heptyl acetate
FL/FR
caramellic
ethyl maltol
FL/FR
maltol
FL/FR
strawberry furanone
FL/FR
cereal
bran absolute
FR
chemical
propyl propionate
FL/FR
citrus
grapefruit oil c.p. california
FL/FR
grapefruit pentanol
FR
2-
heptanol
FL/FR
blood
orange oil italy
FL/FR
10-
undecen-1-ol
FL/FR
creamy
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
earthy
dibenzyl ether
FL/FR
methyl 3-hexenoate
FL/FR
ethereal
acetaldehyde dimethyl acetal
FL/FR
cyclohexyl formate
FL/FR
1-
hexen-3-ol
FL/FR
methyl ethyl ketone
FL/FR
2-
methyl valeraldehyde
FL/FR
propyl formate
FL/FR
fatty
3-
decen-2-one
FL/FR
(E,Z)-2,6-
dodecadienal
FL/FR
ethyl undecylenate
FL/FR
hexyl pivalate
FR
floral
allyl anthranilate
FL/FR
alpha-
amyl cinnamyl acetate
FL/FR
iso
amyl salicylate
FL/FR
anise indene
FR
para-
anisyl butyrate
FL/FR
benzyl acetate
FL/FR
bois de rose oil brazil
FL/FR
bois de rose oil peru
FL/FR
boronia absolute
FL/FR
boronia butenal
FR
iso
butyl salicylate
FL/FR
cardamom absolute
FL/FR
cassie absolute
FL/FR
cassis buteneone
FR
citronellal diisotridecyl acetal
FR
citronellol
FL/FR
citronellyl acetate
FL/FR
citronellyl anthranilate
FL/FR
citronellyl formate
FL/FR
citronellyl hexanoate
FL/FR
citronellyl propionate
FL/FR
(E)-
citronellyl tiglate
FL/FR
coriander seed oil
FL/FR
para-
cresyl acetate
FL/FR
cuminyl acetaldehyde
FL/FR
cyclamen aldehyde
FL/FR
3-
cyclohexene-1-carboxylic acid, 2,6,6-trimethyl-, methyl ester
FR
cyclohexyl ethyl alcohol
FL/FR
delta-
damascone
FL/FR
dihydro-alpha-ionone
FL/FR
dihydrojasmone
FL/FR
dimethyl anthranilate
FL/FR
dimethyl benzyl carbinyl acetate
FL/FR
dimethyl benzyl carbinyl butyrate
FL/FR
ethyl ortho-anisate
FL/FR
eucalyptus macarthurii oil
FR
floral pyranol
FR
geraniol
FL/FR
geranium oil egypt fractions
FR
geranyl acetate
FL/FR
(E)-
geranyl acetone
FL/FR
geranyl formate
FL/FR
geranyl phenyl acetate
FL/FR
geranyl valerate
FL/FR
heliotropin
FL/FR
heliotropyl acetone
FL/FR
(Z)-3-
hexen-1-yl salicylate
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
hyacinth acetals
FL/FR
beta-
ionone
FL/FR
(E)-beta-
ionone
FL/FR
beta-
ionyl acetate
FL/FR
iso
jasmone
FL/FR
iso
jasmone
FL/FR
leerall
FR
lilac pentanol
FL/FR
linalool
FL/FR
linalool oxide
FL/FR
linalyl propionate
FL/FR
methyl dihydrojasmonate
FL/FR
(Z)-
methyl epi-jasmonate
FL/FR
N-
methyl ionone
FR
alpha-iso
methyl ionone (90% min.)
FL/FR
methyl jasmonate
FL/FR
mimosa absolute
FL/FR
mimosa absolute france
FL/FR
mimosa absolute india
FL/FR
muguet octadienol
FR
nerol
FL/FR
nerolidol
FL/FR
neryl acetate
FL/FR
neryl formate
FL/FR
ocean propanal
FL/FR
beta-
ocimene
FL/FR
(Z)-beta-
ocimene
FL/FR
peony alcohol
FR
petitgrain bigarade oil
FL/FR
petitgrain lemon oil
FL/FR
petitgrain mandarin oil
FL/FR
petitgrain oil paraguay
FL/FR
phenethyl acetate
FL/FR
phenethyl isobutyrate
FL/FR
phenethyl isovalerate
FL/FR
2-
phenethyl valerate
FL/FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
1-
phenyl propyl butyrate
FL/FR
plum damascone
FR
propyl salicylate
FR
rose butanoate
FL/FR
styralyl propionate
FL/FR
tobacco flower absolute
FR
violet methyl carbonate
FR
ylang ylang flower oil
FL/FR
fresh
10-
undecen-1-yl acetate
FL/FR
fruity
allyl amyl glycolate
FR
allyl butyrate
FL/FR
allyl cyclohexyl propionate
FL/FR
allyl isononylate
FR
alpha-
amyl cinnamyl isovalerate
FL/FR
amyl formate
FL/FR
iso
amyl hexanoate
FL/FR
iso
amyl isobutyrate
FL/FR
iso
amyl isovalerate
FL/FR
apple crotonate
FR
apricot isobutyrate
FR
benzyl propionate
FL/FR
3-
benzyl-4-heptanone
FL/FR
berry pentadienoate
FL/FR
bisabolene
FL/FR
butyl 2-decenoate
FL/FR
butyl anthranilate
FL/FR
butyl formate
FL/FR
butyl hexanoate
FL/FR
iso
butyl isovalerate
FL/FR
cherry pentenoate
FL/FR
citronellyl isobutyrate
FL/FR
cyclohexanone diethyl acetal
FL/FR
beta-
damascone
FL/FR
(E)-beta-
damascone
FL/FR
(Z)-beta-
damascone
FL/FR
gamma-
decalactone
FL/FR
alpha,alpha-
dimethyl benzyl isobutyrate
FL/FR
dimethyl succinate
FL/FR
ethyl 2-octenoate
FL/FR
ethyl 3-hexenoate
FL/FR
ethyl 3-hydroxyhexanoate
FL/FR
ethyl 4-phenyl butyrate
FL/FR
ethyl acetoacetate
FL/FR
ethyl heptanoate
FL/FR
ethyl isovalerate
FL/FR
ethyl levulinate
FL/FR
(E)-
ethyl tiglate
FL/FR
(E,Z)-6-
ethyl-5,7-dimethyl-2,5-octadien-4-one
FR
geranyl butyrate
FL/FR
geranyl isovalerate
FL/FR
grape butyrate
FL/FR
green acetate
FR
hexanal propylene glycol acetal
FL/FR
2-
hexen-1-ol
FL/FR
(E)-3-
hexen-1-yl acetate
FL/FR
hexyl acetate
FL/FR
hexyl formate
FL/FR
hexyl isovalerate
FL/FR
linalool oxide acetates
FL/FR
methyl formyl anthranilate
FL/FR
methyl heptanoate
FL/FR
3-
methyl-2-butenal
FL/FR
neryl propionate
FL/FR
2-
nonanone
FL/FR
octyl butyrate
FL/FR
octyl formate
FL/FR
3-
phenyl propyl isovalerate
FL/FR
plum crotonate
FR
plum damascone (high alpha)
FR
(E,E)-
pomarose
FR
prenol
FL/FR
strawberry glycidate 1 (aldehyde C-16 (so-called))
FL/FR
thesaron (Takasago)
FR
para-
tolualdehyde
FL/FR
4-(para-
tolyl)-2-butanone
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
fungal
methyl 2-furoate
FL/FR
green
actinidia chinensis fruit extract
FL/FR
iso
amyl formate
FL/FR
ethyl (E,Z)-2,4-decadienoate
FL/FR
ethyl (E)-2-hexenoate
FL/FR
galbanum oil
FL/FR
heptyl formate
FL/FR
(E)-3-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl (Z)-3-hexenoate
FL/FR
(Z)-3-
hexen-1-yl acetate
FL/FR
(E)-2-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl benzoate
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
(Z)-3-
hexen-1-yl hexanoate
FL/FR
(Z)-3-
hexen-1-yl isovalerate
FL/FR
(E)-2-
hexen-1-yl isovalerate
FL/FR
(Z)-3-
hexen-1-yl propionate
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
(E)-2-
hexen-1-yl valerate
FL/FR
3-
hexenyl 2-methyl butyrate
FL/FR
(Z)-3-
hexenyl methyl ether
FR
hexyl hexanoate
FL/FR
hexyl phenyl acetate
FL/FR
hexyl tiglate
FL/FR
(Z)-
leaf acetal
FL/FR
melon nonenoate
FL/FR
methyl (E)-3-hexenoate
FL/FR
methyl heptine carbonate
FL/FR
methyl octine carbonate
FL/FR
neryl butyrate
FL/FR
(E,Z)-2,6-
nonadien-1-ol
FL/FR
3-
octyl formate
FL/FR
(E)-2-
pentenal
FL/FR
phenoxyethyl isobutyrate
FL/FR
2-
phenyl propionaldehyde
FL/FR
1-
phenyl-2-pentanol
FL/FR
terpinyl propionate
FL/FR
thiogeraniol
FL/FR
tiglaldehyde
FL/FR
violet leaf absolute
FL/FR
hay
beeswax absolute
FL/FR
hay absolute
FR
tobacco leaf absolute
FL/FR
woodruff absolute
FR
herbal
anthemis nobilis flower extract
FL/FR
anthemis nobilis flower oil roman
FL/FR
sweet
basil absolute
FL/FR
(S)-
campholene acetate
FL/FR
carum carvi fruit oil
FL/FR
1,4-
cineole
FL/FR
clary sage oil france
FL/FR
coriander oleoresin
FL/FR
geranium cyclohexane
FR
geranyl octanoate
FL/FR
herbal undecanone
FR
hexanol
FL/FR
hyssop oil
FL/FR
linalyl formate
FL/FR
linalyl octanoate
FL/FR
matricaria chamomilla flower oil
FL/FR
methyl cyclogeranate (Firmenich)
FR
methyl nicotinate
FL/FR
nonisyl acetate
FR
curled
parsley seed oil
FL/FR
rosmarinus officinalis extract
FL/FR
rosmarinus officinalis tincture
FL/FR
saffron indenone
FL/FR
safranal
FL/FR
salvia sclarea oil
FL/FR
terpinolene
FL/FR
theaspirane
FL/FR
yerba mate absolute
FL/FR
honey
phenyl acetic acid
FL/FR
melon
melon heptenal
FL/FR
(Z)-6-
nonenal
FL/FR
watermelon ketone
FR
minty
(-)-
menthone
FL/FR
mossy
oakmoss absolute
FL/FR
veramoss (IFF)
FR
musty
ketoiso
phorone
FL/FR
phenolic
2'-
hydroxyacetophenone
FL/FR
popcorn
2-
acetyl pyridine
FL/FR
powdery
para-
anisyl acetate
FL/FR
para-
anisyl alcohol
FL/FR
(E)-alpha-
methyl ionone (74-80%)
FL/FR
spicy
para-
anisyl formate
FL/FR
cassia bark oil china
FL/FR
clove bud oil
FL/FR
cuminaldehyde
FL/FR
black
currant bud absolute
FL/FR
N,N-
diethyl octanamide
FR
iso
eugenyl acetate
FL/FR
terpenic
cassis bud oil
FL/FR
alpha-
terpineol
FL/FR
tobacco
para-
cresyl isovalerate
FL/FR
3-
ethyl pyridine
FL/FR
methyl benzoxole
FL/FR
tobacco concrete
FR
(E,E/E,Z)-
tobacco cyclohexenone
FL/FR
veltonal (Bedoukian)
FR
tonka
deertongue absolute
FR
gamma-
hexalactone
FL/FR
mint lactone
FL/FR
saffron resinoid
FL/FR
tonka undecanone
FR
tropical
genet absolute
FL/FR
hotrienol
FL/FR
psidium guajava fruit extract
FL/FR
vanilla
propenyl guaethol
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanillyl acetate
FL/FR
waxy
methyl octanoate
FL/FR
2-
nonanol
FL/FR
winey
butyl angelate
FL/FR
woody
amber decatriene
FR
alpha-
cedrene epoxide
FR
cistus twig/leaf oil
FL/FR
2-
decalinyl acetate
FR
iso
longifolene ketone
FR
patchouli absolute
FR
santall
FR
santalyl butyrate
FL/FR
spicy pentanone
FL/FR
tobacarol (IFF)
FR
tobacco nonene
FR
(Z)-
woody amylene
FR
woody dioxolane
FR
woody ether
FR
For Flavor
No flavor group found for these
allyl anthranilate
FL/FR
amyl phenyl acetate
FL/FR
butyl angelate
FL/FR
butyl formate
FL/FR
capsicum oleoresin
FL
cyclohexanone diethyl acetal
FL/FR
ethyl 4-phenyl butyrate
FL/FR
ethyl ortho-anisate
FL/FR
fig leaf absolute
FL
geranyl octanoate
FL/FR
geranyl valerate
FL/FR
2-
hexenal
FL
linalool oxide acetates
FL/FR
linalyl formate
FL/FR
methyl formyl anthranilate
FL/FR
methyl nicotinate
FL/FR
2-
phenethyl valerate
FL/FR
1-
phenyl propyl butyrate
FL/FR
3-
phenyl propyl isovalerate
FL/FR
2-
propyl pyridine
FL
santalyl butyrate
FL/FR
skatole
FL/FR
10-
undecen-1-ol
FL/FR
beta-
damascone
FL/FR
absinthe
absinthe
absinthe flavor
FL
aldehydic
nonanal (aldehyde C-9)
FL/FR
animal
indole
FL/FR
6-
methyl quinoline
FL/FR
anise
anise seed oil colombia
FL/FR
sweet
fennel seed oil
FL/FR
anisic
para-
anisyl butyrate
FL/FR
apple
(E,Z)-2,6-
nonadien-1-ol
FL/FR
aromatic
para-
cresyl acetate
FL/FR
hyacinth acetals
FL/FR
balsamic
iso
butyl cinnamate
FL/FR
ethyl cinnamate
FL/FR
berry
dihydro-alpha-ionone
FL/FR
heliotropyl acetone
FL/FR
raspberry ketone methyl ether
FL/FR
brown
beeswax absolute
FL/FR
caramellic
caramel furanone
FL
ethyl maltol
FL/FR
3-
ethyl pyridine
FL/FR
maltol
FL/FR
methyl 2-furoate
FL/FR
strawberry furanone
FL/FR
cheesy
2-
nonanone
FL/FR
chemical
methyl ethyl ketone
FL/FR
cherry
heliotropin
FL/FR
citrus
bisabolene
FL/FR
grapefruit oil c.p. california
FL/FR
linalool
FL/FR
nerol
FL/FR
blood
orange oil italy
FL/FR
petitgrain bigarade oil
FL/FR
petitgrain lemon oil
FL/FR
petitgrain mandarin oil
FL/FR
petitgrain oil paraguay
FL/FR
ketoiso
phorone
FL/FR
styralyl propionate
FL/FR
alpha-
terpineol
FL/FR
coconut
(R)-
massoia lactone
FL
cooling
iso
butyl salicylate
FL/FR
1,4-
cineole
FL/FR
theaspirane
FL/FR
corn
2-
acetyl pyridine
FL/FR
creamy
para-
anisaldehyde
FL/FR
gamma-
hexalactone
FL/FR
massoia lactone
FL
mint lactone
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
earthy
alpha-
amyl cinnamyl acetate
FL/FR
estery
ethyl acetoacetate
FL/FR
ethereal
acetaldehyde dimethyl acetal
FL/FR
fatty
ethyl undecylenate
FL/FR
sec-
heptyl acetate
FL/FR
heptyl formate
FL/FR
(Z)-3-
hexen-1-yl benzoate
FL/FR
10-
undecenal (aldehyde C-11 undecylenic)
FL/FR
floral
bois de rose oil brazil
FL/FR
bois de rose oil peru
FL/FR
cardamom absolute
FL/FR
citronellol
FL/FR
citronellyl acetate
FL/FR
citronellyl hexanoate
FL/FR
citronellyl propionate
FL/FR
dihydrojasmone
FL/FR
dimethyl benzyl carbinyl acetate
FL/FR
dimethyl benzyl carbinyl butyrate
FL/FR
geraniol
FL/FR
(E)-
geranyl acetone
FL/FR
geranyl phenyl acetate
FL/FR
hotrienol
FL/FR
methyl dihydrojasmonate
FL/FR
(Z)-
methyl epi-jasmonate
FL/FR
(E)-alpha-
methyl ionone (74-80%)
FL/FR
alpha-iso
methyl ionone (90% min.)
FL/FR
methyl jasmonate
FL/FR
neryl acetate
FL/FR
ocean propanal
FL/FR
phenyl acetic acid
FL/FR
satinaldehyde
FL/FR
ylang ylang flower oil
FL/FR
fruity
allyl cyclohexyl propionate
FL/FR
iso
amyl benzoate
FL/FR
alpha-
amyl cinnamyl isovalerate
FL/FR
amyl formate
FL/FR
iso
amyl hexanoate
FL/FR
iso
amyl isobutyrate
FL/FR
para-
anisyl acetate
FL/FR
para-
anisyl alcohol
FL/FR
benzyl acetate
FL/FR
benzyl propionate
FL/FR
3-
benzyl-4-heptanone
FL/FR
berry pentadienoate
FL/FR
boronia absolute
FL/FR
butyl 2-decenoate
FL/FR
butyl anthranilate
FL/FR
butyl hexanoate
FL/FR
cassis bud oil
FL/FR
cherry pentenoate
FL/FR
citronellyl anthranilate
FL/FR
citronellyl formate
FL/FR
citronellyl isobutyrate
FL/FR
(E)-beta-
damascone
FL/FR
(Z)-beta-
damascone
FL/FR
gamma-
decalactone
FL/FR
dibenzyl ether
FL/FR
dimethyl anthranilate
FL/FR
alpha,alpha-
dimethyl benzyl isobutyrate
FL/FR
dimethyl succinate
FL/FR
ethyl (E)-2-hexenoate
FL/FR
ethyl (E)-2-octenoate
FL
ethyl 2-octenoate
FL/FR
ethyl 3-hexenoate
FL/FR
ethyl 3-hydroxyhexanoate
FL/FR
ethyl heptanoate
FL/FR
ethyl isovalerate
FL/FR
ethyl levulinate
FL/FR
(E)-
ethyl tiglate
FL/FR
furfuryl isovalerate
FL
2-
furyl pentyl ketone
FL
fusel oil
FL/FR
geranyl butyrate
FL/FR
2-
heptanol
FL/FR
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
hexanal propylene glycol acetal
FL/FR
2-
hexen-1-ol
FL/FR
(E)-3-
hexen-1-yl acetate
FL/FR
hexyl acetate
FL/FR
hexyl hexanoate
FL/FR
hexyl phenyl acetate
FL/FR
kiwi distillates
FL
lilac pentanol
FL/FR
linalyl octanoate
FL/FR
methyl (E)-2-octenoate
FL/FR
methyl 3-hexenoate
FL/FR
methyl formate
FL
methyl heptanoate
FL/FR
3-
methyl-2-butenal
FL/FR
neryl formate
FL/FR
(Z)-3-
nonen-1-yl acetate
FL
(Z)-5-
octen-1-yl acetate
FL
phenethyl isovalerate
FL/FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
1-
phenyl-2-pentanol
FL/FR
prenol
FL/FR
propyl formate
FL/FR
rose butanoate
FL/FR
spicy pentanone
FL/FR
strawberry glycidate 1 (aldehyde C-16 (so-called))
FL/FR
terpinyl cinnamate
FL/FR
tiglaldehyde
FL/FR
4-(para-
tolyl)-2-butanone
FL/FR
grassy
tobacco leaf absolute
FL/FR
greasy
10-
undecen-1-yl acetate
FL/FR
green
actinidia chinensis fruit extract
FL/FR
allyl butyrate
FL/FR
iso
amyl formate
FL/FR
iso
amyl isovalerate
FL/FR
iso
amyl salicylate
FL/FR
angelica root oil
FL/FR
iso
butyl isovalerate
FL/FR
cinnamyl alcohol
FL/FR
(E)-
citronellyl tiglate
FL/FR
cuminyl acetaldehyde
FL/FR
cyclamen aldehyde
FL/FR
cyclohexyl ethyl alcohol
FL/FR
cyclohexyl formate
FL/FR
3-
decen-2-one
FL/FR
(E,Z)-2,6-
dodecadienal
FL/FR
ethyl (E,Z)-2,4-decadienoate
FL/FR
2-
ethyl butyraldehyde
FL
galbanum oil
FL/FR
geranyl acetate
FL/FR
geranyl formate
FL/FR
geranyl isovalerate
FL/FR
grape butyrate
FL/FR
hexanol
FL/FR
(E)-3-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl (Z)-3-hexenoate
FL/FR
(Z)-3-
hexen-1-yl acetate
FL/FR
(E)-2-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
(Z)-3-
hexen-1-yl hexanoate
FL/FR
(Z)-3-
hexen-1-yl isovalerate
FL/FR
(E)-2-
hexen-1-yl isovalerate
FL/FR
(Z)-3-
hexen-1-yl propionate
FL/FR
(Z)-3-
hexen-1-yl salicylate
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
(E)-2-
hexen-1-yl valerate
FL/FR
1-
hexen-3-ol
FL/FR
3-
hexenyl 2-methyl butyrate
FL/FR
hexyl formate
FL/FR
hexyl isovalerate
FL/FR
hexyl tiglate
FL/FR
iso
jasmone
FL/FR
iso
jasmone
FL/FR
(Z)-
leaf acetal
FL/FR
linalool oxide
FL/FR
melon heptenal
FL/FR
melon nonenoate
FL/FR
methyl (E)-3-hexenoate
FL/FR
methyl 2-undecynoate
FL
methyl heptine carbonate
FL/FR
methyl octanoate
FL/FR
methyl octine carbonate
FL/FR
3-(5-
methyl-2-furyl) butanal
FL
4-
methyl-2-pentenal
FL
nerolidol
FL/FR
neryl butyrate
FL/FR
neryl propionate
FL/FR
(Z)-6-
nonenal
FL/FR
oakmoss absolute
FL/FR
beta-
ocimene
FL/FR
(Z)-beta-
ocimene
FL/FR
(E,E)-2,4-
octadienal
FL
2,4-
octadienal
FL
octyl formate
FL/FR
(E)-2-
pentenal
FL/FR
phenoxyethyl isobutyrate
FL/FR
2-
phenyl propionaldehyde
FL/FR
sorbyl acetate
FL
terpinyl propionate
FL/FR
violet leaf absolute
FL/FR
hay
genet absolute
FL/FR
herbal
anthemis nobilis flower extract
FL/FR
anthemis nobilis flower oil roman
FL/FR
sweet
basil absolute
FL/FR
carum carvi fruit oil
FL/FR
clary sage oil france
FL/FR
coriander oleoresin
FL/FR
coriander seed oil
FL/FR
hyssop oil
FL/FR
linalyl propionate
FL/FR
matricaria chamomilla flower oil
FL/FR
ocimum basilicum herb oil
FL/FR
ocimum basilicum leaf oil america
FL/FR
ocimum basilicum leaf oil CO2 extract
FL/FR
curled
parsley seed oil
FL/FR
rosmarinus officinalis extract
FL/FR
rosmarinus officinalis tincture
FL/FR
saffron indenone
FL/FR
salvia sclarea oil
FL/FR
yerba mate absolute
FL/FR
honey
phenethyl acetate
FL/FR
phenethyl isobutyrate
FL/FR
jammy
(S)-
campholene acetate
FL/FR
minty
(-)-
menthone
FL/FR
thiogeraniol
FL/FR
naphthyl
2'-
hydroxyacetophenone
FL/FR
nutty
2-
acetyl furan
FL/FR
methyl benzoxole
FL/FR
(E,E/E,Z)-
tobacco cyclohexenone
FL/FR
phenolic
para-
cresyl isovalerate
FL/FR
pungent
acetaldehyde
FL
sour
2-
methyl-2-pentenoic acid
FL/FR
spicy
para-
anisyl formate
FL/FR
benzyl cinnamate
FL/FR
cassia bark oil china
FL/FR
cassie absolute
FL/FR
clove bud oil
FL/FR
cuminaldehyde
FL/FR
black
currant bud absolute
FL/FR
iso
eugenyl acetate
FL/FR
paprika oleoresin
FL
para-
tolualdehyde
FL/FR
sweet
saffron resinoid
FL/FR
tea
red rooibos
tea leaf distillates
FL
tropical
guava distillates
FL
propyl propionate
FL/FR
psidium guajava fruit
FL
psidium guajava fruit extract
FL/FR
vanilla
propenyl guaethol
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanillyl acetate
FL/FR
vegetable
2-
methyl valeraldehyde
FL/FR
waxy
decanal (aldehyde C-10)
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
mimosa absolute
FL/FR
mimosa absolute france
FL/FR
mimosa absolute india
FL/FR
2-
nonanol
FL/FR
octyl butyrate
FL/FR
3-
octyl formate
FL/FR
woody
ambrette seed absolute
FL/FR
amyris wood oil
FL/FR
cistus twig/leaf oil
FL/FR
delta-
damascone
FL/FR
beta-
ionone
FL/FR
(E)-beta-
ionone
FL/FR
beta-
ionyl acetate
FL/FR
safranal
FL/FR
terpinolene
FL/FR
 
Potential Uses:
FRacacia
FRapple
FRapricot
FRblueberry
FRcurrant black currant
 de bagatelle
FRelder berry
FRgrape
FRgreen
 nahema
 natural
FRplum
FRraspberry
FRrose
FRspice
FRstrawberry
FLtea
FRtobacco
 turbulences
FRvanilla
 
Occurrence (nature, food, other):note
 apple juice
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 apricot fruit
Search Trop Picture
 artemisia absinthium herb oil italy @ trace%
Data GC Search Trop Picture
 beer
Search PMC Picture
 brandy
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 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
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 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
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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
 

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 ╬▓-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 Xim├ęnez, 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 cacha├ža 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 ros├ę 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 Gew├╝rztraminer 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 ╬▓-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.
 
Notes:
from ipomoea pes-caprea.
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