beta-ionone

Full Material List

4-(2,6,6-trimethylcyclohexen-1-yl)but-3-en-2-one

Identifiers

CAS (Single)	14901-07-6
FEMA	2595
EINECS	238-969-9
Synonyms	3- buten-2-one, 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)- beta- cyclocitrylidene acetone beta- ionone 50% in ETOH EEC natural beta- ionone 50% in ETOH natural ionone beta ionone beta 50%, natural ionone beta crude ionone beta, pure beta- ionone natural beta- ionone, natural beta- ionones EEC natural iralia B beta- irisone irisone beta 4-(2,6,6- trimethyl cyclohex-1-ene-1-yl) but-3-ene-2-one 4,2,6,6- trimethyl-1-cyclohexen-1-yl-3-buten-2-one 4-(2,6,6- trimethyl-1-cyclohexen-1-yl)-3-buten-2-on 4-(2,6,6- trimethyl-1-cyclohexen-1-yl)-3-buten-2-one 4-(2,6,6- trimethyl-1-cyclohexenyl)-3-buten-2-one 4-(2,6,6- trimethyl-cyclohex-1-enyl)-but-3-en-2-one 4-(2,6,6- trimethylcyclohex-1-en-1-yl)but-3-en-2-one 4-(2,6,6- trimethylcyclohex-1-enyl)but-3-en-2-one 4-(2,6,6- trimethylcyclohexen-1-yl)but-3-en-2-one
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	07.008 beta-ionone
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	142
XlogP3-AA	N/A
Molecular Weight	192.3016
Molecular Formula	C13 H20 O

Properties

Food Chemicals Codex Listed	Yes
Appearance	pale yellow clear liquid (est)
Assay	95.00 to 100.00 sum of isomers
Specific Gravity	0.93900 to 0.94700 @ 25.00 °C.
Lbs/Gal (est)	7.813 to 7.880
Refractive Index	1.51700 to 1.52200 @ 20.00 Â°C.
Melting Point	N/A
Boiling Point	N/A
Flash Point	> 200.00 Â°F. TCC ( > 93.33 Â°C. )
Acid Value	N/A
Vapor Pressure	0.017000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	3.995
Soluble In	alcohol dipropylene glycol fixed oils propylene glycol water, 25.16 mg/L @ 25 °C (est) glycerin acid cleaner alcoholic fine fragrance, good alcoholic lotion antiperspirant, good deo stick detergent perborate, good fabric softener, good hard surface cleaner liquid detergent, good shampoo soap, good toiletry application, good
Occurrence	almond roasted almond barley basil shoot oil beer blueberry plant boronia megastigma nees brandy grape brandy cantaloupe petiole carrot seed carrot seed oil spain @ trace-0.50% cassie absolute @ 1.34% cayenne fruit champaca absolute @ 3.40% cherry sour cherry plant corn husk oil corn silk corn silk oil costus root oil curcuma longa rhizome oil @ 0.81% fig leaf ginger rhizome oil ginkgo biloba oil ginkgo biloba wood ginkgo+biloba wood grape grape fruit guava fruit hyssop flower hyssop leaf kelp wakame kelp nepeta betonicifolia c.a. meyer oil turkey @ 0.50% oat seed orange fruit juice oregano plant osmanthus osmanthus absolute @ 5.85% papaya fruit peach fruit peppermint leaf plum fruit plumcot fruit raspberry plant raspberry red raspberry fruit raspberry red raspberry plant safflower flower safflower leaf saffron spearmint spearmint oil spikenard oil @ 1.40% stachys recta l. oil serbia @ 0.40% star fruit fruit tamarind fruit tamarind seed tea leaf tea leaf oil tea shoot tobacco burley tobacco turmeric root oil hydrodistilled @ 0.81% valerian root oil @ 0.1-0.7% violet flower absolute @ % violet moss watermelon fruit watermelon fruit juice wheat plant wine witch hazel leaf oil @ 0.08%

Organoleptic

Organoleptic Notes	1. Odor Type: floral Odor Strength:medium ,recommend smelling in a 10.00 % solution or less Substantivity:112 hour(s) at 100.00 % floral woody sweet fruity berry tropical beeswax Odor Description:at 10.00 % in dipropylene glycol. floral woody sweet fruity berry tropical beeswaxLuebke, William tgsc, (1983) Odor sample from: Ungerer & Company, Inc. woody sweet fruity berry green berry Odor Description:Woody, sweet, fruity, berry-like with a green berry backgroundMosciano, Gerard P&F 16, No. 3, 79, (1991)
Odor	floral floral, woody, sweet, fruity, berry, tropical, beeswax, green
Flavor	woody woody, berry, floral, green, fruity,

AInsights BETA

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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