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


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CAS Number: 432-24-6Picture of molecule3D/inchi
Other(deleted CASRN):59462-59-8
ECHA EINECS - REACH Pre-Reg:207-080-8
Nikkaji Web:J127.247K
CoE Number:10326
XlogP3-AA:2.20 (est)
Molecular Weight:152.23672000
Formula:C10 H16 O
NMR Predictor:Predict (works with chrome, Edge or firefox)
EFSA/JECFA Comments:
Racemate (EFFA, 2012v).
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
DG SANTE Food Flavourings:05.182 2,6,6-trimethylcyclohex-2-ene-1-carbaldehyde
Physical Properties:
Appearance:colorless to yellow clear liquid (est)
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.95000 to 0.95700 @ 20.00 °C.
Pounds per Gallon - (est).: 7.914 to 7.972
Specific Gravity:0.95000 to 0.95700 @ 25.00 °C.
Pounds per Gallon - est.: 7.905 to 7.963
Refractive Index:1.47000 to 1.48000 @ 20.00 °C.
Refractive Index:1.47600 to 1.48300 @ 20.00 °C.
Boiling Point: 196.00 to 197.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.382000 mmHg @ 25.00 °C. (est)
Flash Point: 148.00 °F. TCC ( 64.44 °C. )
logP (o/w): 2.855 (est)
Soluble in:
 water, 111.2 mg/L @ 25 °C (est)
Insoluble in:
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
BOC Sciences
For experimental / research use only.
For experimental / research use only.
Santa Cruz Biotechnology
For experimental / research use only.
Taytonn ASCC
Safety Information:
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
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:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.061 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 2.1 (μg/person/day)
Threshold of Concern:1800 (μg/person/day)
Structure Class: I
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): --
Fats and oils, and fat emulsions (type water-in-oil) (02.0): --
Edible ices, including sherbet and sorbet (03.0): 0.010000.10000
Processed fruit (04.1): 0.005000.05000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 0.006000.06000
Chewing gum (05.3): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): --
Bakery wares (07.0): --
Meat and meat products, including poultry and game (08.0): --
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): --
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): --
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.002000.02000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): --
Ready-to-eat savouries (15.0): --
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
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):

Scientific Opinion on Flavouring Group Evaluation 12, Revision 3 (FGE.12Rev3): Primary saturated or unsaturated alicyclic alcohol, aldehyde, acid, and esters from chemical group 7
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 12, Revision 4 (FGE.12Rev4): primary saturated or unsaturated alicyclic alcohols, aldehydes, acids and esters from chemical groups 1 and 7
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 12, Revision 5 (FGE.12Rev5): Primary saturated or unsaturated alicyclic alcohol, aldehyde, acid, and esters from chemical groups 1, 7 and 8)
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):432-24-6
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :94143
National Institute of Allergy and Infectious Diseases:Data
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:432-24-6
Pubchem (cid):94143
Pubchem (sid):135050813
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
HMDB (The Human Metabolome Database):HMDB35706
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
Potential Blenders and core components note
None Found
Potential Uses:
None Found
Occurrence (nature, food, other):note
 bay leaf oil lemon @ 0.2%
Data GC Search Trop Picture
 brandy grape brandy
Search PMC Picture
 gentian root
Search Trop Picture
Search Trop Picture
2-cyclohexene-1-carboxaldehyde, 2,6,6-trimethyl-
2,6,6-trimethyl cyclohex-2-ene-1-carbaldehyde


US Patents:3,940,499 - Food or flavor containing 2,6,6-trimethyl-1-cyclohexen-1-ylacetaldehyde
PubMed:Analysis of Five Earthy-Musty Odorants in Environmental Water by HS-SPME/GC-MS.
PubMed:Characterization of typical taste and odor compounds formed by Microcystis aeruginosa.
PubMed:Carotenoid oxidation products as stress signals in plants.
PubMed:Review of stress specific organelles-to-nucleus metabolic signal molecules in plants.
PubMed:Total synthesis and biological evaluation of an antifungal tricyclic o-hydroxy-p-quinone methide diterpenoid.
PubMed:Off-flavor compounds from decaying cyanobacterial blooms of Lake Taihu.
PubMed:Lactones 43. New biologically active lactones: β-cyclocitral derivatives.
PubMed:Loss of plastoglobule kinases ABC1K1 and ABC1K3 causes conditional degreening, modified prenyl-lipids, and recruitment of the jasmonic acid pathway.
PubMed:Reconsidering the nature and mode of action of metabolite retrograde signals from the chloroplast.
PubMed:Development of models for predicting the predominant taste and odor compounds in Taihu Lake, China.
PubMed:Volatile organic compounds derived from 2-keto-acid decarboxylase in Microcystis aeruginosa.
PubMed:Nonenzymic carotenoid oxidation and photooxidative stress signalling in plants.
PubMed:Synthesis of CDE molecular fragments related to sendanin mediated by titanocene(III).
PubMed:Treatment with algae extracts promotes flocculation, and enhances growth and neutral lipid content in Nannochloropsis oculata--a candidate for biofuel production.
PubMed:Carotenoid oxidation products are stress signals that mediate gene responses to singlet oxygen in plants.
PubMed:Characterization of intracellular & extracellular algae organic matters (AOM) of Microcystic aeruginosa and formation of AOM-associated disinfection byproducts and odor & taste compounds.
PubMed:Microwave-assisted purge-and-trap extraction device coupled with gas chromatography and mass spectrometry for the determination of five predominant odors in sediment, fish tissues, and algal cells.
PubMed:The management of undesirable cyanobacteria blooms in channel catfish ponds using a constructed wetland: Contribution to the control of off-flavor occurrences.
PubMed:Degradation and formation of wood odorant β-cyclocitral during permanganate oxidation.
PubMed:Simultaneous determination of eight common odors in natural water body using automatic purge and trap coupled to gas chromatography with mass spectrometry.
PubMed:Solid-phase extraction and GC-MS analysis of potentially genotoxic cleavage products of β-carotene in primary cell cultures.
PubMed:β-cyclocitral, a grazer defence signal unique to the cyanobacterium Microcystis.
PubMed:A systematic study on spatial and seasonal patterns of eight taste and odor compounds with relation to various biotic and abiotic parameters in Gonghu Bay of Lake Taihu, China.
PubMed:Kinetics of cell lysis for Microcystis aeruginosa and Nitzschia palea in the exposure to β-cyclocitral.
PubMed:Analytical aspects of cyanobacterial volatile organic compounds for investigation of their production behavior.
PubMed:Carotenoid content impacts flavor acceptability in tomato (Solanum lycopersicum).
PubMed:{beta}-Apocarotenoids do not significantly activate retinoic acid receptors {alpha} or {beta}.
PubMed:Blue color formation of cyanobacteria with beta-cyclocitral.
PubMed:Disinfection by-products from halogenation of aqueous solutions of terpenoids.
PubMed:Metabolite and target transcript analyses during Crocus sativus stigma development.
PubMed:A very efficient route toward the 4a-methyltetrahydrofluorene skeleton: short synthesis of (+/-)-dichroanone and (+/-)-taiwaniaquinone H.
PubMed:Occurrence of dissolved and particle-bound taste and odor compounds in Swiss lake waters.
PubMed:[Ozonation of odorous organic compounds in eutrophic water].
PubMed:The degradation of (all-E)-beta-carotene by cigarette smoke.
PubMed:Global sensitivity analysis for model-based prediction of oxidative micropollutant transformation during drinking water treatment.
PubMed:Lysis of cyanobacteria with volatile organic compounds.
PubMed:Synthesis, antimicrobial and antineoplastic activities for agelasine and agelasimine analogs with a beta-cyclocitral derived substituent.
PubMed:Studies on the aroma of maté (Ilex paraguariensis St. Hil.) using headspace solid-phase microextraction.
PubMed:Annual dynamics and origins of the odorous compounds in the pilot experimental area of Lake Dianchi, China.
PubMed:Daphnia behavioural responses to taste and odour compounds: ecological significance and application as an inline treatment plant monitoring tool.
PubMed:Fibrillin influence on plastid ultrastructure and pigment content in tomato fruit.
PubMed:Oxidation kinetics of selected taste and odor compounds during ozonation of drinking water.
PubMed:Dunaliella salina microalga pressurized liquid extracts as potential antimicrobials.
PubMed:Efficient route to 4a-methyltetrahydrofluorenes: a total synthesis of (+/-)-dichroanal B via intramolecular Heck reaction.
PubMed:Generation of aroma compounds from Ditaxis heterantha by Saccharomyces cerevisiae.
PubMed:Carotenoid pigmentation affects the volatile composition of tomato and watermelon fruits, as revealed by comparative genetic analyses.
PubMed:Identification and aroma impact of norisoprenoids in orange juice.
PubMed:Volatile organic compound (VOC) analysis and sources of limonene, cyclohexanone and straight chain aldehydes in axenic cultures of Calothrix and Plectonema.
PubMed:Beta-carotene cleavage products after oxidation mediated by hypochlorous acid--a model for neutrophil-derived degradation.
PubMed:A peroxidase from Lepista irina cleaves beta,beta-carotene to flavor compounds.
PubMed:Cleavage of beta,beta-carotene to flavor compounds by fungi.
PubMed:Synthesis of CDE and BCDE molecular fragments of the limonoids havanensin and azadiradione.
PubMed:Effect of high irradiance and iron on volatile odour compounds in the cyanobacterium Microcystis aeruginosa.
PubMed:Synthesis of 9E- and 9Z-locked retinoic acid analogs as ligands for RAR and RXR.
PubMed:Volatile organic chemicals of a shore-dwelling cyanobacterial mat community.
PubMed:Dynamics of the volatile organic substances associated with cyanobacteria and algae in a eutrophic shallow lake.
PubMed:Studies on vitamin A and its related compounds. II. Reformatsky reaction of beta-cyclocitral with methyl gamma-bromosenecioate.
A 50:50 mixt. with 2,6,6-Trimethyl-1-cyclohexene-1-carboxaldehyde NFQ78-Y is used as a flavouring ingredient (*FEMA 3639*)
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