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

beta-ionone epoxide
3-buten-2-one, 4-(2,2,6-trimethyl-7-oxabicyclo[4.1.0]hept-1-yl)-

Supplier Sponsors

Name:4-(2,2,6-trimethyl-7-oxabicyclo[4.1.0]heptan-1-yl)but-3-en-2-one
CAS Number: 23267-57-4Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:245-542-0
CoE Number:11202
XlogP3-AA:2.00 (est)
Molecular Weight:208.30080000
Formula:C13 H20 O2
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
JECFA Food Flavoring:1571 beta-ionone epoxide
FLAVIS Number:07.170 (Old)
DG SANTE Food Flavourings:07.170 beta-ionone epoxide
FEMA Number:4144 beta-ionone epoxide
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):23267-57-4 ; BETA-IONONE EPOXIDE
 
Physical Properties:
Appearance:white to pale yellow crystalline solid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 48.00 °C. @ 760.00 mm Hg
Boiling Point: 275.00 to 276.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.005000 mmHg @ 25.00 °C. (est)
Flash Point: 201.00 °F. TCC ( 93.89 °C. )
logP (o/w): 2.365
Shelf Life: 18.00 month(s) or longer if stored properly.
Storage:store in cool, dry place in tightly sealed containers, protected from heat and light.
Soluble in:
 alcohol
 water, 123.6 mg/L @ 25 °C (est)
Insoluble in:
 water
Similar Items:note
(E)-beta-ionone epoxide
 
Organoleptic Properties:
Odor Type: fruity
Odor Strength:medium
Substantivity:48 hour(s) at 100.00 %
fruity sweet berry woody violet orris powdery
Odor Description:at 100.00 %. fruity sweet berry woody violet orris powdery
Odor and/or flavor descriptions from others (if found).
IFF
Beta Ionone Epoxide
Odor Description:Violet orris powdery complex with a woody nuance. Found in Osmanthus
Taytonn
beta-Ionone Epoxide
Odor Description:Floral, Powder/ Powdery, Woody
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Azelis UK
beta-Ionone Epoxide
Services
BOC Sciences
For experimental / research use only.
4-(2,2,6-trimethyl-7-oxabicyclo[4.1.0]heptan-1-yl)but-3-en-2-one
CJ Latta & Associates
IONONE EPOXIDE
Ernesto Ventós
IONONE EPOXIDE BETA IFF
Odor: FLORAL, VIOLET, ORRIS
IFF
Beta Ionone Epoxide
Odor: Violet orris powdery complex with a woody nuance. Found in Osmanthus
M&U International
beta-Ionone Epoxide
Penta International
BETA IONONE EPOXIDE
Taytonn
beta-Ionone Epoxide
Odor: Floral, Powder/ Powdery, Woody
 
Safety Information:
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
maximum skin levels for fine fragrances:
  0.0030 % and are based on the assumption that the fragrance mixture is used at 20% in a consumer product (IFRA Use Level Survey). (IFRA, 2002)
Recommendation for beta-ionone epoxide usage levels up to:
  2.0000 % in the fragrance concentrate.
use level in formulae for use in cosmetics:
  0.0255 %
Dermal Systemic Exposure in Cosmetic Products:
 0.0006 mg/kg/day (IFRA, 2002)
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.073 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.10 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 1000 (μg/person/day)
Threshold of Concern:90 (μg/person/day)
Structure Class: III
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: 22
 average usual ppmaverage maximum ppm
baked goods: 3.0000015.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: 2.0000010.00000
cheese: 2.0000010.00000
chewing gum: --
condiments / relishes: 5.0000025.00000
confectionery froastings: --
egg products: 2.0000010.00000
fats / oils: 2.0000010.00000
fish products: 3.0000015.00000
frozen dairy: 5.0000025.00000
fruit ices: 1.000005.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: 3.0000015.00000
poultry: --
processed fruits: 1.000005.00000
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: 2.0000010.00000
soups: --
sugar substitutes: --
sweet sauces: --
 
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): 3.0000015.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 2.0000010.00000
Edible ices, including sherbet and sorbet (03.0): 3.0000015.00000
Processed fruit (04.1): 2.0000010.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 4.0000020.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 2.0000010.00000
Bakery wares (07.0): 5.0000025.00000
Meat and meat products, including poultry and game (08.0): 1.000005.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 1.000005.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 2.0000010.00000
Foodstuffs intended for particular nutritional uses (13.0): 3.0000015.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): --
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 4.0000020.00000
Ready-to-eat savouries (15.0): 5.0000025.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 2.0000010.00000
 
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):

List of apha, beta-Unsaturated Aldehydes and Ketones representative of FGE.19 substances for Genotoxicity Testing [1] - Statement of the Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
View page or View pdf

Flavouring Group Evaluation 210: alpha,beta-Unsaturated alicyclic ketones and precursors from chemical subgroup 2.4 of FGE.19[1]
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 82, Revision 1 (FGE.82Rev1): Consideration of Epoxides evaluated by the JECFA (65th meeting)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 210 Revision 2 (FGE.210Rev2): Consideration of genotoxic potential for a,-unsaturated alicyclic ketones and precursors from chemical subgroup 2.4 of FGE.19
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 210 Revision 3 (FGE.210Rev3): Consideration of genotoxic potential for a,-unsaturated alicyclic ketones and precursors from chemical subgroup 2.4 of FGE.19
View page or View pdf

EPI System: View
EPA Substance Registry Services (TSCA):23267-57-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :90899
National Institute of Allergy and Infectious Diseases:Data
4-(2,2,6-trimethyl-7-oxabicyclo[4.1.0]heptan-1-yl)but-3-en-2-one
Chemidplus:0023267574
 
References:
 4-(2,2,6-trimethyl-7-oxabicyclo[4.1.0]heptan-1-yl)but-3-en-2-one
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:23267-57-4
Pubchem (cid):90899
Pubchem (sid):135048603
Flavornet:23267-57-4
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 Substances Added to Food (formerly EAFUS):View
HMDB (The Human Metabolome Database):Search
FooDB:FDB013585
Export Tariff Code:2914.50.0000
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
No odor group found for these
(E)-beta-
methyl ionone
FL/FR
alliaceous
alliaceous
methyl furfuryl disulfide
FL/FR
amber
ambrette seed absolute
FL/FR
balsamic
fir balsam absolute replacer
FL/FR
fir balsam concrete
FR
pine needle absolute
FL/FR
berry
berry fragrance
FR
wild
berry fragrance
FR
blackberry infusions
FL/FR
blackberry specialty
FR
blueberry fragrance
FR
blueberry infusions
FL/FR
blueberry specialty
FR
boysenberry fragrance
FR
currant fragrance
FR
black
currant fragrance
FR
red
currant fragrance
FR
black
currant infusions
FL/FR
gooseberry fragrance
FR
huckleberry fragrance
FR
loganberry fragrance
FR
loganberry specialty
FR
lycium barbarum fruit absolute
FR
methyl beta-ionyl acetate
FR
mulberry fragrance
FR
raspberry essence
FL/FR
raspberry fragrance
FR
black
raspberry fragrance
FR
raspberry infusions
FL/FR
raspberry specialty
FR
rubus fruticosus fruit extract
FL/FR
camphoreous
3-
benzylidene-2-butanone
FL/FR
beta-homo
cyclocitral
FL/FR
caramellic
maltyl isobutyrate
FL/FR
citrus
citronellone
FR
ethereal
propyl formate
FL/FR
fermented
valeraldehyde
FL/FR
floral
boronia absolute
FL/FR
boronia absolute replacer
FL/FR
boronia fragrance
FR
alpha-
damascone
FL/FR
dihydro-alpha-ionone
FL/FR
4-
dimethyl ionone
FR
alpha-
ionol
FL/FR
alpha-
ionone
FL/FR
beta-
ionone
FL/FR
ionone mixed isomers
FL/FR
iris specialty
FR
beta-
irone
FL/FR
alpha-
irone
FL/FR
linaloe wood oil mexico
FL/FR
beta-iso
methyl ionone
FL/FR
N-
methyl ionone
FR
alpha-iso
methyl ionone (50% min.)
FL/FR
alpha-iso
methyl ionone (60% min.)
FL/FR
alpha-iso
methyl ionone (70% min.)
FL/FR
alpha-iso
methyl ionone (80% min.)
FL/FR
alpha-iso
methyl ionone (90% min.)
FL/FR
methyl ionyl acetate
FL/FR
nerolin fragarol
FL/FR
orris butenone
FR
orris pyridine 25% IPM
FR
orris rhizome absolute (iris germanica)
FL/FR
orris rhizome absolute (iris pallida)
FL/FR
orris rhizome oil (iris germanica)
FL/FR
orris rhizome resinoid (iris pallida)
FL/FR
orris rhizome resinoid replacer
FR
rose carboxylate
FR
tetrahydroionol
FR
fruity
artemisia pallens herb oil
FL/FR
3-
benzyl-4-heptanone
FL/FR
berry pentadienoate
FL/FR
blackberry fragrance
FR
blackberry vanilla fragrance
FR
blueberry essence
FL/FR
boysenberry essence
FL/FR
butyl hexanoate
FL/FR
cherry berry fragrance
FR
cherry fragrance
FR
black
cherry fragrance
FR
black
currant essence
FL/FR
red
currant essence
FL/FR
cyclohexyl isovalerate
FL/FR
davana flower oil
FL/FR
davana oil replacer
FR
dihydroactinidolide
FL/FR
etaspirene
FR
ethyl (R)-2-hydroxy-4-methyl pentanoate
FR
ethyl (S)-2-hydroxy-4-methyl pentanoate
FR
ethyl 2-hydroxy-3-methyl valerate
FL/FR
ethyl alpha-ethyl-beta-methyl-beta-phenyl glycidate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
filbert hexenone
FL/FR
fruit specialty
FR
heliotropyl isobutyrate
FL/FR
maltyl butyrate
FL/FR
methyl 2-methyl valerate
FL/FR
2-
methyl butyl 2-methyl butyrate
FL/FR
3-
nonen-2-one
FL/FR
osmanthus flower absolute
FL/FR
iso
propenyl acetate
FL/FR
black
raspberry essence
FL/FR
red
raspberry essence
FL/FR
raspberry fruit oil
FR
ribes nigrum fruit extract
FL/FR
ribes rubrum fruit extract
FL/FR
iso
spirene
FR
strawberry glycidate 2
FL/FR
strawberry infusions
FL/FR
styralyl butyrate
FL/FR
vanilla carboxylate
FL/FR
green
(Z)-3-
hexen-1-yl 2-methyl butyrate
FL/FR
thiogeraniol
FL/FR
herbal
barosma betulina leaf oil
FL/FR
(S)-
campholene acetate
FL/FR
mentholic
menthyl acetate racemic
FL/FR
powdery
dimethyl ionone
FR
(E)-alpha-
methyl ionone (44-50%)
FL/FR
(E)-alpha-
methyl ionone (50-60%)
FL/FR
(E)-alpha-
methyl ionone (74-80%)
FL/FR
soapy
ambrettolide
FL/FR
spicy
black
currant bud absolute
FL/FR
sulfurous
blackberry thiophenone
FL/FR
buchu mercaptan
FL/FR
mango thiol
FL/FR
waxy
ethyl myristate
FL/FR
(E)-2-
octen-1-yl butyrate
FL/FR
orris rhizome oil CO2 extract
FL/FR
woody
diethyl dimethyl-2-cyclohexenone
FR
1-(5',5',6'-
trimethyl bicyclo(2.2.1)hept-2'-yl) propan-2-one
FR
violet propanol
FR
For Flavor
No flavor group found for these
allyl tiglate
FL
3-
benzylidene-2-butanone
FL/FR
blackberry thiophenone
FL/FR
boronia absolute replacer
FL/FR
2-
butyl-5-ethyl thiophene
FL
davana flower oil
FL/FR
dihydroactinidolide
FL/FR
ethyl 2-hydroxy-3-methyl valerate
FL/FR
ionone mixed isomers
FL/FR
linaloe wood oil mexico
FL/FR
menthyl acetate racemic
FL/FR
(E)-beta-
methyl ionone
FL/FR
beta-iso
methyl ionone
FL/FR
(E)-alpha-
methyl ionone (44-50%)
FL/FR
(E)-alpha-
methyl ionone (50-60%)
FL/FR
alpha-iso
methyl ionone (60% min.)
FL/FR
(E)-2-
octen-1-yl butyrate
FL/FR
(E)-2-
octen-4-ol
FL
pine needle absolute
FL/FR
balsamic
balsamic
fir balsam absolute replacer
FL/FR
berry
blackberry infusions
FL/FR
blueberry essence
FL/FR
blueberry infusions
FL/FR
black
currant infusions
FL/FR
dihydro-alpha-ionone
FL/FR
maltyl butyrate
FL/FR
raspberry essence
FL/FR
raspberry infusions
FL/FR
rubus fruticosus fruit extract
FL/FR
rubus idaeus fruit extract
FL
coffee
methyl furfuryl disulfide
FL/FR
cooling
beta-homo
cyclocitral
FL/FR
ethereal
iso
propenyl acetate
FL/FR
floral
alpha-
ionone
FL/FR
beta-
irone
FL/FR
alpha-iso
methyl ionone (50% min.)
FL/FR
alpha-iso
methyl ionone (70% min.)
FL/FR
(E)-alpha-
methyl ionone (74-80%)
FL/FR
alpha-iso
methyl ionone (80% min.)
FL/FR
alpha-iso
methyl ionone (90% min.)
FL/FR
orris rhizome oil (iris germanica)
FL/FR
orris rhizome resinoid (iris pallida)
FL/FR
fruity
artemisia pallens herb oil
FL/FR
3-
benzyl-4-heptanone
FL/FR
berry pentadienoate
FL/FR
boronia absolute
FL/FR
boysenberry essence
FL/FR
butyl hexanoate
FL/FR
red
currant essence
FL/FR
black
currant essence
FL/FR
cyclohexyl isovalerate
FL/FR
alpha-
damascone
FL/FR
ethyl (E)-2-methyl-2-pentenoate
FL
ethyl 3-oxohexanoate
FL
ethyl alpha-ethyl-beta-methyl-beta-phenyl glycidate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
filbert hexenone
FL/FR
furfuryl isovalerate
FL
heliotropyl isobutyrate
FL/FR
methyl 2-methyl valerate
FL/FR
2-
methyl butyl 2-methyl butyrate
FL/FR
nerolin fragarol
FL/FR
osmanthus flower absolute
FL/FR
propyl formate
FL/FR
red
raspberry essence
FL/FR
black
raspberry essence
FL/FR
ribes nigrum fruit extract
FL/FR
ribes rubrum fruit extract
FL/FR
strawberry glycidate 2
FL/FR
strawberry infusions
FL/FR
styralyl butyrate
FL/FR
vanilla carboxylate
FL/FR
green
(Z)-3-
hexen-1-yl 2-methyl butyrate
FL/FR
herbal
barosma betulina leaf oil
FL/FR
jammy
(S)-
campholene acetate
FL/FR
maltyl isobutyrate
FL/FR
minty
thiogeraniol
FL/FR
oily
3-
nonen-2-one
FL/FR
soapy
ambrettolide
FL/FR
spicy
black
currant bud absolute
FL/FR
sulfurous
buchu mercaptan
FL/FR
mango thiol
FL/FR
sweet
orris rhizome absolute (iris germanica)
FL/FR
orris rhizome absolute (iris pallida)
FL/FR
waxy
ethyl myristate
FL/FR
winey
valeraldehyde
FL/FR
woody
ambrette seed absolute
FL/FR
alpha-
ionol
FL/FR
beta-
ionone
FL/FR
alpha-
irone
FL/FR
methyl ionyl acetate
FL/FR
orris rhizome oil CO2 extract
FL/FR
 
Potential Uses:
FRacacia
FRambrette oil replacer
FRazalea
FRbaby powder
FRberry
FRberry jam
FRblackberry
FRblueberry
FRboronia
FRboysenberry
FRbramble arctic bramble blackberry
FRcherry black cherry
FRcostus
FRcucumber
FRcurrant
FRcurrant black currant
FRcurrant red currant
FRdavana oil replacer
FRdillenia
FRelder berry
FRhuckleberry
FRhugonia
FRiris blossom
FRloganberry
FRmulberry
FRorris
FRosmanthus
FRpansy
FRperu balsam
FRpetunia
FL/FRpine needle
FRpowder
FRquince
FRraspberry
FRraspberry black raspberry
 raspberry green raspberry
 raspberry jam
FLraspberry red raspberry
FRrose white rose
FRstrawberry
 strawberry jam
 strawberry leaf
FRviolet
FRviolet leaf
 
Occurrence (nature, food, other):note
 cattleya maxima
Search Trop Picture
 michelia champaca concrete @ trace%
Data GC Search Trop Picture
 nigritella nigra
Search Trop Picture
 osmanthus
Search Trop Picture
 watermelon fruit juice
Search Trop Picture
 
Synonyms:
3-buten-2-one, 4-(2,2,6-trimethyl-7-oxabicyclo(4.1.0)hept-1-yl)-
3-buten-2-one, 4-(2,2,6-trimethyl-7-oxabicyclo[4.1.0]hept-1-yl)-
4-(1,2-epoxy-2,6,6-trimethyl cyclohexyl)-3-butenone-2
4-(1,2-epoxy-2,6,6-trimethylcyclohexyl)but-3-en-2-one
5,6-epoxy-beta-ionone
beta-ionone epoxide
 ionone epoxide beta
beta-ionone-5,6-epoxide
4-(2,6,6-trimethyl-1,2-epoxycyclohexyl)-3-buten-2-one
4-(2,2,6-trimethyl-7-oxabicyclo(4.1.0)hept-1-yl)-3-buten-2-one
4-(2,2,6-trimethyl-7-oxabicyclo[4.1.0]hept-1-yl)-3-buten-2-one
4-(2,2,6-trimethyl-7-oxabicyclo[4.1.0]hept-1-yl)but-3-en-2-one
4-(2,2,6-trimethyl-7-oxabicyclo[4.1.0]heptan-1-yl)but-3-en-2-one
 trimethyl-7-oxabicycloheptyl)-3-buten-2-one
4-(1,2-oxido-2,6,6-trimethylcyclohexyl)-3-buten-2-one
 
 
Notes:
None found
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