beta-damascenone
fermentone (Advanced Biotech)
 
Notes:
from ipomoea pes-caprea.
  • Axxence Aromatic
  • Azelis
    • Azelis UK Life Sciences
      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: Graham Bott
      Voice: +32 3 613 01 20
      Fax: +32 3 613 01 21
      United Kingdom+44 (0) 1992 82 55 55
      United Kingdom+44 (0) 1992 82 55 66
      Facebook
      Twitter
      Linkedin
      Google+
      RSS Feeds
      Services
      Product(s):
      DAMASCENONE
      DAMASCENONE TOTAL
       
  • Berjé
    • Berje Inc.
      The solution is clear
      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
      Flavor Ingredients
      Fragrance Ingredients
      Functional Ingredients
      Happening at Berje
      Product(s):
      Dascenone
       
  • 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
      Voice: +33 (0)1 34 25 58 10
      Fax: + 33 1 34 25 58 18
      News
      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 ≥98%
      DAMASCENONE gives attractive and beautiful nuances to all fragrance types even at trace or low levels.
       
      937459 Damascenone Total ≥93%
      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.
       
       
  • Indukern F&F
  • Lansdowne Chemicals
    • Lansdowne Chemicals
      With a focus on providing the highest level of service
      Lansdowne Chemicals has established itself at the forefront of the global chemical industry.
      Headquarters are in Carterton, Oxfordshire encompassing all of Lansdowne's Business Units. Our Regulatory Team and Quality Control Departments are based out of Carterton. Lansdowne Aromatic's state of the art warehouse facilities are located in Cricklade, covering 12,000 square ft. We are able to offer just-in-time deliveries for our full range of products, in a variety of pack sizes. Bonded facilities are available for goods going outside of the EU.
      Email: Contact Us:
      US Email: Dean Matienzo - Sales Manager
      Voice: +44 1993 843081
      Fax: +44 1993 841261
      US Voice: +1 973 886 3778
      US Fax: +1 973 346 1106
      Whats New
      Global Distribution
      Product(s):
      Damascenone
      Damascone Total
       
  • Liaison Carbone
    • Liaison Carbone
      Unusual Raw Materials
      Expanding the pallet of avid amateur-perfumers.
      This website is the result of my own attempts at getting hold of aroma chemicals that were hard to come by. At least in the amounts required by hobbyists. My goal is to offer an ever-changing portfolio of fairly unusual raw materials in order to continuously expand the pallet of avid amateur-perfumers.
      Email: Info
      Email: Sales
      Voice: +49 30 246 304 18
      Newsletter
      Product(s):
      DAMASCENONE 937450
       
  • Lluch Essence
    • Lluch Essence S.L.
      A family company dedicated to sales and distribution
      Flexibility, availability, price and quality.
      Flexibility, availability, price and quality make LLUCH ESSENCE S.L. one of Europe’s references when it comes to essential oils and aroma chemicals, and it is now well known all around the world.
      Email: Info
      Voice: 34 93 379 38 49
      Fax: 34 93 370 65 04
      Linkedin
      Product(s):
      beta-DAMASCENONE 96%
      beta-DAMASCENONE 95%
       
  • Taytonn
    • TAYTONN 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
      Product(s):
      Damascenone
       
  • Treatt
    • Treatt PLC
      Innovative ingredient solutions
      World-leading innovative ingredient solutions provider for the flavour, fragrance and FMCG industries.
      We offer innovative and trend-setting product concepts for our customers, collaborating with them to create true value for their products.
      Email: Enquiries
      US Email: Enquiries
      Voice: +44 (0) 1284 702500
      Fax: +44 (0) 1284 703809
      US Voice: +1 863 668 9500
      US Fax: +1 863 668 3388
      News
      Product(s):
      Damascenone
       
  • Ernesto Ventós
  • Vigon International
    • Vigon International, Inc.
      Passion for Simplicity
      Manufacturer and supplier of high quality flavor and fragrance ingredients.
      The growth and success of Vigon is due in large part to a unique corporate concept that Vigon has developed and established within the industry: Creative Partnerships. This partnership concept has been and continues to be the foundation and guiding principle for all of Vigon's activities.
      US Email: Sales
      US Voice: 570-476-6300
      US Fax: 570-476-1110
      Facebook
      Twitter
      Linkedin
      Newsletter
      Blog
      Products List: View
      Product(s):
      502760 Damascenone
      502761 Damascenone Total
       
Synonyms   Articles   Notes   Search
Fragrance Demo Formulas    Flavor Demo Formulas
(E)-1-(2,6,6-trimethyl-1-cyclohexa-1,3-dienyl)but-2-en-1-one (Click)
CAS Number: 23696-85-7Picture of molecule
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 Mainterm: 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 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 powder
 hair spray
 shampoo
 soap
 talcum powder
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
Odor Type: floral
Odor Strength: high ,
recommend smelling in a 10.00 % solution or less
 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)
 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)
Substantivity: 191 hour(s) at 100.00 %
  
Synonyms   Articles   Notes   Search   Top
Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: perfuming agents
Synonyms   Articles   Notes   Search   Top
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
AROMOR
DAMASCENONE WITH BHT, NATURE-IDENTICAL (KOSHER)
Odor: UNIQUE AND SOPHISTICATED FLORAL FRUITY NOTE WITH A DELICATE AND NATURAL ROSE CHARACTER. COMPLEX NOTE OF APPLE, MINT AND BLACKCURRANT WITH SPECIAL PLUM UNDERTONES
Use: UNIQUE AND SOPHISTICATED FLORAL FRUITY NOTE WITH A DELICATE AND NATURAL ROSE CHARACTER. COMPLEX NOTE OF APPLE, MINT AND BLACKCURRANT WITH SPECIAL PLUM UNDERTONES.
AROMOR
DAMASCENONE WITH NO ANTI-OXIDANT, NATURE-IDENTICAL (KOSHER)
Odor: FRUITY, FLORAL, FRESH, GREEN, WOODY, ROSE LIKE ODOR
Use: IN FINE PERFUME COMPOSITIONS AND FLAVORS. BETA - DAMASCONE IS BEST APPRECIATED AT 10% SOLUTION, IMPARTING SOPHISTICATED FLORAL AND FRUITY AROMA TO FINE FRAGRANCES.
AROMOR
DAMASCENONE WITH TOCOPHEROL, NATURE-IDENTICAL (KOSHER)
Odor: UNIQUE AND SOPHISTICATED FLORAL FRUITY NOTE WITH A DELICATE AND NATURAL ROSE CHARACTER. COMPLEX NOTE OF APPLE, MINT AND BLACKCURRANT WITH SPECIAL PLUM UNDERTONES
Use: IN FINE PERFUME COMPOSITIONS, ESPECIALLY ROSE PERFUMES, TO WHICH IMPART NATURALNESS AND BODY. USED ALSO IN FLAVOR COMPOSITIONS. ALPHA DAMASCONE IS BEST USED AND APPRECIATED AT 10% SOLUTION. UNIQUE RESULTS ARE OBTAINED WITH HERBAL, WOODY, FLORAL AND AMBER NOTES.
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
DAMASCENONE TOTAL
Services
Azelis
DAMASCENONE
Berjé
Dascenone
Happening at Berje
CG Herbals
Damacenone 950
De Monchy Aromatics
Damascenone
Diffusions Aromatiques
DAMASCENONE
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
≥93%
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
≥98%
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
CROP CALENDAR
Indukern F&F
DAMASCENONE TOTAL
Odor: FLORAL, FRUITY, ROSE
Lansdowne Chemicals
Damascenone
Lansdowne Chemicals
Damascone Total
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.
Moellhausen
DAMASCENONE 98%
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
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 Natural, 1% In Ethanol
Riverside Aromatics
Damascenone Natural, 5% In Ethanol
Riverside Aromatics
Damascenone, Natural, 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
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
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
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
Click here to view publication 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: --
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,▀-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
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 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
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Wikipedia: View
RSC Learn Chemistry: View
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
Synonyms   Articles   Notes   Search   Top
Potential Blenders and core components note
 
For Odor
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
6-methyl quinolineFL/FR
 skatoleFL/FR
anise
 anise seed oil colombiaFL/FR
anisic
para-anisaldehydeFL/FR
balsamic
2-acetyl furanFL/FR
 amyl phenyl acetateFL/FR
 amyris wood oilFL/FR
 benzyl cinnamateFL/FR
isobutyl cinnamateFL/FR
 cinnamyl alcoholFL/FR
 cinnamyl anthranilate 
 ethyl cinnamateFL/FR
 fir carboxylateFR
 guaiyl butyrateFR
 ethyl maltolFL/FR
 maltolFL/FR
 strawberry furanoneFL/FR
cereal
 bran absoluteFR
citrus
 grapefruit oil c.p. californiaFL/FR
 grapefruit pentanolFR
blood orange oil italyFL/FR
10-undecen-1-olFL/FR
fatty
 hexyl pivalateFR
floral
 allyl anthranilateFL/FR
isoamyl salicylateFL/FR
 anise indeneFR
para-anisyl butyrateFL/FR
 benzyl acetateFL/FR
 bois de rose oil brazilFL/FR
 boronia absoluteFL/FR
 boronia butenalFR
 citronellyl formateFL/FR
 coriander seed oilFL/FR
 cyclamen aldehydeFL/FR
 cyclohexyl ethyl alcoholFL/FR
delta-damasconeFL/FR
 dihydrojasmoneFL/FR
 dimethyl benzyl carbinyl butyrateFL/FR
 ethyl ortho-anisateFL/FR
 floral pyranolFR
 geraniolFL/FR
 geranyl acetateFL/FR
(E)-geranyl acetoneFL/FR
 heliotropinFL/FR
 heliotropyl acetoneFL/FR
(Z)-3-hexen-1-yl salicylateFL/FR
alpha-hexyl cinnamaldehydeFL/FR
beta-iononeFL/FR
 leerallFR
 linaloolFL/FR
 linalool oxideFL/FR
 methyl dihydrojasmonateFL/FR
N-methyl iononeFR
alpha-isomethyl ionone (90% min.)FL/FR
 mimosa absolute franceFL/FR
 muguet octadienolFR
 nerolFL/FR
 nerolidolFL/FR
 neryl acetateFL/FR
 ocean propanalFL/FR
 peony alcoholFR
 petitgrain lemon oilFL/FR
 petitgrain mandarin oilFL/FR
 petitgrain mandarin oil terpenelessFL/FR
 petitgrain oil paraguayFL/FR
 phenethyl acetateFL/FR
 phenethyl isobutyrateFL/FR
 phenethyl isovalerateFL/FR
1-phenyl propyl butyrateFL/FR
 propyl salicylateFR
 rose butanoateFL/FR
 tobacco flower absoluteFR
 violet methyl carbonateFR
 ylang ylang flower oilFL/FR
fruity
 allyl amyl glycolateFR
 allyl cyclohexyl propionateFL/FR
alpha-amyl cinnamyl isovalerateFL/FR
 apple crotonateFR
 apricot isobutyrateFR
 benzyl propionateFL/FR
3-benzyl-4-heptanoneFL/FR
 butyl anthranilateFL/FR
 butyl formateFL/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
 ethyl 3-hydroxyhexanoateFL/FR
 ethyl 4-phenyl butyrateFL/FR
 ethyl acetoacetateFL/FR
 ethyl heptanoateFL/FR
 green acetateFR
 hexyl acetateFL/FR
 hexyl formateFL/FR
 linalool oxide acetatesFL/FR
 methyl formyl anthranilateFL/FR
3-phenyl propyl isovalerateFL/FR
 plum crotonateFR
 raspberry ketone methyl etherFL/FR
 strawberry glycidate 1 (aldehyde C-16 (so-called))FL/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
isoamyl formateFL/FR
 ethyl (E,Z)-2,4-decadienoateFL/FR
 galbanum oilFL/FR
 heptyl formateFL/FR
(Z)-3-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl butyrateFL/FR
(E)-2-hexen-1-yl isovalerateFL/FR
(Z)-3-hexen-1-yl propionateFL/FR
(Z)-3-hexen-1-yl tiglateFL/FR
 hexyl tiglateFL/FR
(Z)-leaf acetalFL/FR
 melon nonenoateFL/FR
 methyl heptine carbonateFL/FR
 methyl octine carbonateFL/FR
(E,Z)-2,6-nonadien-1-olFL/FR
 violet leaf absoluteFL/FR
hay
 beeswax absoluteFL/FR
 hay absoluteFR
 tobacco leaf absoluteFL/FR
 woodruff absoluteFR
herbal
(S)-campholene acetateFL/FR
 carum carvi fruit oilFL/FR
 clary sage oil franceFL/FR
 coriander oleoresinFL/FR
 herbal undecanoneFR
 matricaria chamomilla flower oilFL/FR
 methyl cyclogeranateFR
 methyl nicotinateFL/FR
 nonisyl acetateFR
beta-sesquiphellandrene 
 saffron indenoneFL/FR
 safranalFL/FR
 theaspiraneFL/FR
 yerba mate absoluteFL/FR
honey
 phenyl acetic acidFL/FR
melon
 melon heptenalFL/FR
(Z)-6-nonenalFL/FR
 watermelon ketoneFR
mossy
 veramoss (IFF)FR
musty
ketoisophoroneFL/FR
phenolic
2'-hydroxyacetophenoneFL/FR
popcorn
2-acetyl pyridineFL/FR
powdery
para-anisyl acetateFL/FR
para-anisyl alcoholFL/FR
 cassia bark oil chinaFL/FR
 clove bud oilFL/FR
black currant bud absoluteFL/FR
N,N-diethyl octanamideFR
isoeugenyl acetateFL/FR
sweet
 vanilla bean absolute (vanilla planifolia)FL/FR
terpenic
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
vanilla
 propenyl guaetholFL/FR
 vanillyl acetateFL/FR
woody
 amber decatrieneFR
alpha-cedrene epoxideFR
 cistus twig/leaf oilFL/FR
2-decalinyl acetateFR
isolongifolene ketoneFR
 myrtenyl isobutyrate 
 patchouli absoluteFR
 santallFR
 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
para-anisyl butyrateFL/FR
 butyl formateFL/FR
 capsicum oleoresinFL
 cinnamyl anthranilate 
 cistus twig/leaf oilFL/FR
para-cresyl isovalerateFL/FR
 cyclohexanone diethyl acetalFL/FR
(Z)-beta-damasconeFL/FR
 ethyl 3-hydroxyhexanoateFL/FR
 ethyl 4-phenyl butyrateFL/FR
 ethyl ortho-anisateFL/FR
 fig leaf absoluteFL
2-hexenalFL
 hexyl formateFL/FR
 linalool oxide acetatesFL/FR
 methyl benzoxoleFL/FR
 methyl formyl anthranilateFL/FR
alpha-isomethyl ionone (90% min.)FL/FR
 methyl nicotinateFL/FR
6-methyl quinolineFL/FR
 myrtenyl isobutyrate 
beta-sesquiphellandrene 
1-phenyl propyl butyrateFL/FR
3-phenyl propyl isovalerateFL/FR
2-propyl pyridineFL
 saffron indenoneFL/FR
 skatoleFL/FR
(E,E/E,Z)-tobacco cyclohexenoneFL/FR
para-tolualdehydeFL/FR
10-undecen-1-olFL/FR
aldehydic
 nonanal (aldehyde C-9)FL/FR
animal
 indoleFL/FR
anise
 anise seed oil colombiaFL/FR
balsamic
isobutyl cinnamateFL/FR
 ethyl cinnamateFL/FR
berry
 heliotropyl acetoneFL/FR
 raspberry ketone methyl etherFL/FR
bitter
 tobacco leaf absoluteFL/FR
brown
 beeswax absoluteFL/FR
caramellic
 caramel furanoneFL
 ethyl maltolFL/FR
3-ethyl pyridineFL/FR
 maltolFL/FR
 methyl 2-furoateFL/FR
 strawberry furanoneFL/FR
citrus
 grapefruit oil c.p. californiaFL/FR
 linaloolFL/FR
 nerolFL/FR
blood orange oil italyFL/FR
 petitgrain lemon oilFL/FR
 petitgrain mandarin oilFL/FR
 petitgrain oil paraguayFL/FR
ketoisophoroneFL/FR
alpha-terpineolFL/FR
cooling
 theaspiraneFL/FR
corn
2-acetyl pyridineFL/FR
creamy
para-anisaldehydeFL/FR
gamma-hexalactoneFL/FR
 mint lactoneFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
estery
 ethyl acetoacetateFL/FR
fatty
 heptyl formateFL/FR
10-undecenal (aldehyde C-11 undecylenic)FL/FR
floral
 bois de rose oil brazilFL/FR
 dihydrojasmoneFL/FR
 dimethyl benzyl carbinyl butyrateFL/FR
 geraniolFL/FR
(E)-geranyl acetoneFL/FR
 methyl dihydrojasmonateFL/FR
 neryl acetateFL/FR
 ocean propanalFL/FR
 phenyl acetic acidFL/FR
 ylang ylang flower oilFL/FR
fruity
 allyl cyclohexyl propionateFL/FR
alpha-amyl cinnamyl isovalerateFL/FR
para-anisyl acetateFL/FR
para-anisyl alcoholFL/FR
 benzyl acetateFL/FR
 benzyl propionateFL/FR
3-benzyl-4-heptanoneFL/FR
 boronia absoluteFL/FR
 butyl anthranilateFL/FR
 citronellyl formateFL/FR
gamma-decalactoneFL/FR
alpha,alpha-dimethyl benzyl isobutyrateFL/FR
 ethyl heptanoateFL/FR
 fusel oilFL/FR
 heliotropinFL/FR
 hexyl acetateFL/FR
 methyl formateFL
 petitgrain mandarin oil terpenelessFL/FR
 phenethyl isovalerateFL/FR
 rose butanoateFL/FR
 strawberry glycidate 1 (aldehyde C-16 (so-called))FL/FR
4-(para-tolyl)-2-butanoneFL/FR
green
isoamyl formateFL/FR
isoamyl salicylateFL/FR
 angelica root oilFL/FR
 cinnamyl alcoholFL/FR
 coriander oleoresinFL/FR
 cyclamen aldehydeFL/FR
 cyclohexyl ethyl alcoholFL/FR
(E)-beta-damasconeFL/FR
beta-damasconeFL/FR
 galbanum oilFL/FR
 geranyl acetateFL/FR
(Z)-3-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl butyrateFL/FR
(E)-2-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
 hexyl tiglateFL/FR
(Z)-leaf acetalFL/FR
 linalool oxideFL/FR
 melon heptenalFL/FR
 melon nonenoateFL/FR
 methyl heptine carbonateFL/FR
 methyl octine carbonateFL/FR
 nerolidolFL/FR
(E,Z)-2,6-nonadien-1-olFL/FR
(Z)-6-nonenalFL/FR
 violet leaf absoluteFL/FR
hay
 genet absoluteFL/FR
herbal
 carum carvi fruit oilFL/FR
 clary sage oil franceFL/FR
 coriander seed oilFL/FR
 matricaria chamomilla flower oilFL/FR
 yerba mate absoluteFL/FR
honey
 phenethyl acetateFL/FR
 phenethyl isobutyrateFL/FR
jammy
(S)-campholene acetateFL/FR
juicy
 ethyl (E,Z)-2,4-decadienoateFL/FR
naphthyl
2'-hydroxyacetophenoneFL/FR
nutty
2-acetyl furanFL/FR
sour
2-methyl-2-pentenoic acidFL/FR
spicy
 benzyl cinnamateFL/FR
 cassia bark oil chinaFL/FR
 clove bud oilFL/FR
black currant bud absoluteFL/FR
isoeugenyl acetateFL/FR
 paprika oleoresinFL
sweet
 saffron resinoidFL/FR
 vanilla bean absolute (vanilla planifolia)FL/FR
vanilla
 propenyl guaetholFL/FR
 vanillyl acetateFL/FR
waxy
 decanal (aldehyde C-10)FL/FR
alpha-hexyl cinnamaldehydeFL/FR
 mimosa absolute franceFL/FR
woody
 ambrette seed absoluteFL/FR
 amyris wood oilFL/FR
delta-damasconeFL/FR
beta-iononeFL/FR
 safranalFL/FR
 
Synonyms   Articles   Notes   Search   Top
Potential Uses:
 acacia cassie farnesianaFR
 appleFR
 apricotFR
 blueberryFR
 currant blackFR
 de bagatelle 
 elder berryFR
 grapeFR
 greenFR
 nahema 
 natural 
 plumFR
 raspberryFR
 roseFR
 spiceFR
 strawberryFR
 tea 
 tobaccoFR
 turbulences 
 vanillaFR
Synonyms   Articles   Notes   Search   Top
Occurrence (nature, food, other): note
 apple juice
Search  Picture
 apricot fruit
Search Trop  Picture
 beer
Search  Picture
 brandy
Search  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  Picture
 crithmum maritimum l. oil turkey @ <0.10%
Data  GC  Search Trop  Picture
 currant black currant fruit
Search Trop  Picture
 grape
Search  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  Picture
 raspberry red raspberry fruit
Search Trop  Picture
 rum
Search  Picture
 strawberry wild strawberry fruit
Search Trop  Picture
 tobacco burley
Search  Picture
 valerian root oil china @ 0.98%
Data  GC  Search Trop  Picture
 whiskey
Search  Picture
 whiskey scotch whiskey
Search  Picture
 wine
Search  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 ╬▓-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.
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