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W319600

Sigma-Aldrich

cis-Jasmone

stabilized

Synonym(s):

Jasmone, cis-3-Methyl-2-(2-pentenyl)-2-cyclopenten-1-one

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About This Item

Empirical Formula (Hill Notation):
C11H16O
CAS Number:
488-10-8
Molecular Weight:
164.24
FEMA Number:
3196
Beilstein/REAXYS Number:
1907713
EC Number:
207-668-4
MDL number:
MFCD00001402
UNSPSC Code:
12164502
PubChem Substance ID:
24901546
Flavis number:
7.094

biological source

synthetic

Quality Level

400

grade

Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
FDA 21 CFR 172.515

contains

α-tocopherol as stabilizer

refractive index

n20/D 1.498 (lit.)

bp

134-135 °C/12 mmHg (lit.)

density

0.94 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

woody; floral; herbaceous

SMILES string

[H]\C(CC)=C(/[H])CC1=C(C)CCC1=O

InChI

1S/C11H16O/c1-3-4-5-6-10-9(2)7-8-11(10)12/h4-5H,3,6-8H2,1-2H3/b5-4-

InChI key

XMLSXPIVAXONDL-PLNGDYQASA-N

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General description

cis-Jasmone is one of the key volatile flavor compounds in different kinds of tea such as green tea, Oolong tea, jasmine tea and Tie Guanyin tea. It is also the main odor constituent of jasmine oil. In plants, cis-Jasmone acts as an activator of defense during an insect attack or mechanical damage.

Disclaimer

For R&D or non-EU Food use. Not for retail sale.

pictograms

Exclamation mark
GHS07

signalword

Warning

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

10 - Combustible liquids

wgk_germany

WGK 2

flash_point_f

224.6 °F - closed cup

flash_point_c

107 °C - closed cup

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Photochemical reaction of (Z)-jasmone under various conditions.
Tateba H, et al.
Bioscience, Biotechnology, and Biochemistry, 57(2), 220-226 (1993)
Effect of thermal treatment on the flavor formation of Oolong tea.
Yu TH, et al.
Food science and agricultural chemistry (1999)
Preparation of the volatile flavor components from Tie Guanyin Tea and its application in cigarette flavoring.
Yuexin NI
Flavour Fragrance Cosmetics, 3, 416-416 (2012)
Flavor constituents of pouchong tea and a comparison of the aroma pattern with jasmine tea
Yamanishi T, et al.
Agricultural and Biological Chemistry, 44(9), 2139-2142 (1980)
New roles for cis-jasmone as an insect semiochemical and in plant defense.
Birkett MA, et al.
Proceedings of the National Academy of Sciences of the USA, 97(16), 9329-9334 (2000)
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