| Identification | More | [Name]
6,10-Dimethyl-5,9-undecadien-2-one | [CAS]
689-67-8 | [Synonyms]
6,10-DIMETHYL-5,9-UNDECADIEN-2-ONE
6,10-DIMETHYLUNDECA-5,9-DIEN-2-ONE
CBI-BB ZERO/001230
FEMA 3542
GERANYL-2-PROPANONE
GERANYLACETONE
TRANS-6,10-DIMETHYL-5,9-UNDECADIEN-2-ONE
9-Undecadien-2-one,6,10-dimethyl-5
alpha,beta-Dihydropseudoionone
Dihydropseudoionone
5,9-Undecadien-2-one, 6,10-dimethyl-
GERANYLACETONE(MIXTUREOFISOMERS)
Geranylacetone
Geranylacetone (contains Nerylacetone)
1,2-Dinor-6,10-farnesadien-3-one
6,10-Dimethylundeca-5,9-diene-2-one
Dihydropseudoionon | [EINECS(EC#)]
223-269-8 | [Molecular Formula]
C13H22O | [MDL Number]
MFCD00008910 | [Molecular Weight]
194.31 | [MOL File]
689-67-8.mol |
| Chemical Properties | Back Directory | [Boiling point ]
254-258 °C(lit.)
| [density ]
0.873 g/mL at 25 °C(lit.)
| [FEMA ]
3542 | [refractive index ]
n20/D 1.467(lit.)
| [Fp ]
>230 °F
| [storage temp. ]
Amber Vial, Refrigerator, Under inert atmosphere | [solubility ]
Chloroform, Dichloromethane (Slightly) | [form ]
Oil | [color ]
Colourless | [Odor]
at 100.00 %. fresh rose leaf floral green magnolia aldehydic fruity | [Odor Type]
floral | [Water Solubility ]
Not miscible or difficult to mix in water. Soluble in alcohol. | [JECFA Number]
1122 | [BRN ]
1722277 | [Stability:]
Light Sensitive | [LogP]
4.13 | [CAS DataBase Reference]
689-67-8(CAS DataBase Reference) | [NIST Chemistry Reference]
5,9-Undecadien-2-one, 6,10-dimethyl-(689-67-8) | [EPA Substance Registry System]
689-67-8(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S37/39:Wear suitable gloves and eye/face protection . | [WGK Germany ]
3
| [RTECS ]
YQ1190000 | [TSCA ]
Yes | [HS Code ]
2914199090 | [Safety Profile]
A skin irritant. When
heated to decomposition it emits acrid
smoke and irritating fumes. |
| Hazard Information | Back Directory | [Chemical Properties]
6,10-Dimethyl-5,9-undecadien-2-one has a green and rosy floral odor and fresh-floral, light, but rather penetrating
sweet-rosy, slightly green, magnolia-like odor. It blends well in lavender and fruity notes, where it imparts a clean and natural character. It helps to round out floral bouquets | [Chemical Properties]
Geranylacetone occurs in (5Z)-trans
as well as in (5E)-trans form and has been identified in fruits and in essential oils.
It is a colorless liquid with a fresh, green, slightly penetrating, rose-like odor.
Geranylacetone is an intermediate in the synthesis of other fragrance substances.
It is mainly produced from linalool. Another route starts from myrcene,
to which methyl acetoacetate is added under rhodium catalysis; geranylacetone is
subsequently obtained after saponification and decarboxylation. It is used
in perfumery in rose compositions, for example, in soap perfumes. | [Occurrence]
Reported found in oil of citronella, yellow passion fruit, peppermint, Scotch spearmint oil, Japanese seafood,
scallop, tomato, tomato paste, citrus peel oils, carrots, papaya, melon, Parmesan cheese, milk powder, cognac, tea, starfruit, figs,
mango, red sage, nectarines, clams, pork, anise, and hyssop | [Uses]
It is used as a flavoring agent and adjuvant. It is also employed as a substance, extract, or preparation for diffusing or imparting an agreeable or attractive smell. | [Application]
Geranylacetone is an intermediate in nerolidol synthesis. It is used in perfumery in rose compositions, for example, in soap perfumes. | [Definition]
ChEBI: Geranyl acetone is a monoterpene ketone in which an (E)-geranyl group is bonded to one of the alpha-methyls of acetone. It is a component of essential oils from various plants including Nelumbo nucifera. It has a role as a flavouring agent, a fragrance, a volatile oil component and a plant metabolite. It contains a geranyl group. | [Preparation]
By reaction of linalool and ethyl acetoacetate with an alkaline catalyst and subsequent rearrangement and decarboxylation. | [Aroma threshold values]
Detection: 60 ppb to 6.4 ppm | [Taste threshold values]
Taste characteristics at 12 ppm: floral, fruity, fatty, green, pear, apple and banana nuances | [General Description]
6,10-Dimethyl-5,9-undecadien-2-one is one of the key volatile flavor compounds of tomato and certain species of mushroom. |
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