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17283-81-7

4-(2,6,6-trimethyl-1-cyclohexen-1-yl)butan-2-one

CAS: 17283-81-7

Molecular Formula: C13H22O

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17283-81-7 - Names and Identifiers

Name 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)butan-2-one
Synonyms beta-Ionone, dihydro-
7,8-dehydro-beta-ionone
7,8-Dihydro-beta-ionone
alpha,beta-Dihydro-beta-ionone
4-(2,6,6-Trimethyl-1-cyclohexenyl)-2-butanone
4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-2-butanon
4-(2,6,6-Trimethyl-1-cyclohexen-1-yl)-2-butanone
4-(2,6,6-trimethyl-1-cyclohexen-1-yl)butan-2-one
2-Butanone, 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-
CAS 17283-81-7
EINECS 241-318-1
InChI InChI=1/C13H22O/c1-10-6-5-9-13(3,4)12(10)8-7-11(2)14/h5-9H2,1-4H3

17283-81-7 - Physico-chemical Properties

Molecular FormulaC13H22O
Molar Mass194.31
Density0.923g/mLat 25°C(lit.)
Melting Point311°C(lit.)
Boling Point121-122 °C(Press: 10 Torr)
Flash Point>230°F
JECFA Number394
Vapor Presure0.42Pa at 20℃
Storage ConditionRoom Temprature
Refractive Indexn20/D 1.481(lit.)
Physical and Chemical PropertiesColorless to light yellow transparent liquid. The aroma is sweet and rich. Boiling point 236 °c or 90 °c (26.6). Soluble in ethanol. The refractive index (nD20) is 1.47 to 1.48. Natural products exist in apricot, strawberry, BlackBerry, green beans, osmanthus fragrans, net oil and so on.

17283-81-7 - Risk and Safety

Risk CodesR38 - Irritating to the skin
R51/53 - Toxic to aquatic organisms, may cause long-term adverse effects in the aquatic environment. 
Safety Description61 - Avoid release to the environment. Refer to special instructions / safety data sheets. 
UN IDsUN 3082 9 / PGIII
WGK Germany2

17283-81-7 - Reference Information

FEMA3626 | DIHYDRO-BETA-IONONE
LogP4.5 at 20℃ and pH7
EPA chemical information Information provided by: ofmpub.epa.gov (external link)
toxicity GRAS(FEMA).
usage limit FEMA(mg/kg): baked goods 1.5; Frozen sweets, puddings, dairy products, frosting, jam, jelly and imitation dairy products are all 1.0. Soft candy 1.2; Alcohol-free beverage 0.5; Fruit and ice products 0.7; Hard candy 2.5; Gum sugar 10.0.
use GB 2760-96 stipulates that it is temporarily allowed to use edible spices. Mainly used to prepare osmanthus and other flavors.
Production method Citral is distilled from Litsea cubeba oil, methyl esterification with acetone, cyclization under acid catalysis and high-pressure hydrogenation. It can also be prepared by selective hydrogenation of β-violet ketone.
Last Update:2024-04-09 02:00:07
17283-81-7
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CAS: 17283-81-7
Tel: +86-18821248368
Email: Int06@meryer.com
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CAS: 17283-81-7
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