Damascenone
 | |
 | |
| Names | |
|---|---|
| IUPAC name
(E)-1-(2,6,6-Trimethyl-1-cyclohexa-1,3-dienyl)but-2-en-1-one | |
| Identifiers | |
23726-93-4  | |
| ChEBI | CHEBI:67251  |
| ChemSpider | 4517997 |
| Jmol interactive 3D | Image |
| PubChem | 5366074 |
| |
| |
| Properties | |
| C13H18O | |
| Molar mass | 190.28 g/mol |
| Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
| verify (what is ?) | |
| Infobox references | |
Damascenones are a series of closely related chemical compounds that are components of a variety of essential oils. The damascenones belong to a family of chemicals known as rose ketones, which also includes damascones and ionones. beta-Damascenone is a major contributor to the aroma of roses, despite its very low concentration, and is an important fragrance chemical used in perfumery.[1]
The damascenones are derived from the degradation of carotenoids. [2]
In 2008, (E)-β-damascenone was identified as a primary odorant in Kentucky Bourbon.[3]
See also
References
- ↑ Rose (Rosa damascena), John C. Leffingwell
- ↑ Sachihiko Isoe, Shigeo Katsumura, Takeo Sakan (1973). "The Synthesis of Damascenone and beta-Damascone and the possible mechanism of their formation from carotenoids". Helvetica Chimica Acta 56 (5): 1514–1516. doi:10.1002/hlca.19730560508.
- ↑ LUIGI POISSON, PETER SCHIEBERLE (2008). "Characterization of the Most Odor-Active Compounds in an American Bourbon Whisky by Application of the Aroma Extract Dilution Analysis". J. Agric. Food Chem 56 (14): 5813–5819. doi:10.1021/jf800382m.
This article is issued from Wikipedia - version of the Tuesday, March 01, 2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.