Molecular Formula | C14H22O |
Molar Mass | 206.32 |
Density | 0.934g/mLat 20°C(lit.) |
Melting Point | <25 °C |
Boling Point | 285.19°C (rough estimate) |
JECFA Number | 403 |
Merck | 13,5111 |
BRN | 1343498 |
Refractive Index | n20/D 1.492 |
Physical and Chemical Properties | Colorless or extremely light pale yellow oily liquid. Boiling point 248 ℃, relative density 0.932-0.936, refractive index 1.502-1.503, flash point above 100 ℃, soluble in 4 volumes of 70% ethanol and oily perfume. It has the sweet fragrance of violet, iris and osmanthus, which is the main aroma of iris oil. |
Safety Description | S23 - Do not breathe vapour. S24/25 - Avoid contact with skin and eyes. |
WGK Germany | 2 |
RTECS | EN0335000 |
food additive maximum allowable usage maximum allowable residue standard | ▼ ▲ additive Chinese name food Chinese name additive function maximum allowable usage amount (g/kg) maximum allowable residue amount (g/kg)α-methyl ionone food and food spices for preparing flavors shall not exceed the maximum allowable usage amount and maximum allowable residue amount δ-methyl ionone in GB 2760. The components of each flavor used for preparing flavors for food and food shall not exceed the maximum allowable amount and maximum allowable residue α-irone in GB 2760. The components of each flavor used for preparing flavors for food and food shall not exceed the maximum allowable amount and maximum allowable residue in GB 2760 |
chemical properties | colorless or extremely light pale yellow oily liquid. Boiling point 248 ℃, relative density 0.932-0.936, refractive index 1.502-1.503, flash point above 100 ℃, soluble in 4 volumes of 70% ethanol and oily perfume. It has the sweet fragrance of violet, iris and osmanthus, which is the main aroma of iris oil. |
use | because of its high price, it is less used. It can be used instead of iris coagulum or its extract for iris, violets, osmanthus and high-grade essence formula, which can improve the aroma and obtain sweet fragrance. Because the taste is very powerful sweet, properly diluted with berry-like fragrance, it can be used for edible flavors such as berries and fruit fragrance. GB 2760-1996 regulations are allowed to use food and spices. GB 2760-1996 regulations are temporarily allowed to use edible spices. Mainly used to prepare raspberry, strawberry and other flavors. |
production method | is formed by condensation of citral and butanone. Made from dimethyl butadiene. |
EPA chemical information | information provided by: ofmpub.epa.gov (external link) |