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

FlavScents AInsights Entry for Beta-Ionone (CAS: 14901-07-6)

1. Identity & Chemical Information

Common Name(s): Beta-ionone
IUPAC Name: 4-(2,6,6-Trimethyl-1-cyclohexen-1-yl)-3-buten-2-one
CAS Number: 14901-07-6
FEMA Number: 2593
Other Identifiers: FL No. 07.008
Molecular Formula: C13H20O
Molecular Weight: 192.3 g/mol

Beta-ionone is a single chemical compound characterized by its ketone functional group, which contributes significantly to its odor profile. The structure of beta-ionone includes a cyclohexene ring with a conjugated double bond system, which is crucial for its violet-like aroma. This compound is a key component in the synthesis of vitamin A and is widely used in both flavor and fragrance industries due to its versatile sensory properties.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Beta-ionone is renowned for its floral, violet-like aroma with woody and fruity undertones. It is often described as having a moderate to strong intensity with a high diffusion rate, making it an impactful note in both flavors and fragrances. The odor threshold of beta-ionone is relatively low, allowing it to be perceived at minimal concentrations. In flavor applications, it serves as a background realism enhancer, adding depth and complexity to fruit and floral profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Beta-ionone naturally occurs in a variety of plants, including violets, roses, and certain fruits. It is formed through the oxidative degradation of carotenoids, such as beta-carotene, which are abundant in many fruits and vegetables. This compound is significant in the designation of "natural flavor" or "natural fragrance" due to its widespread occurrence in nature and its derivation from natural precursors.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Beta-ionone is utilized across various flavor categories, including fruit, floral, and spice. It plays a functional role as a modifier and impact note, enhancing the authenticity and complexity of flavor systems. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, with industry-typical concentrations often around 1 ppm. Beta-ionone is stable under normal processing conditions but may degrade under extreme heat or acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, beta-ionone is a versatile component used in floral, woody, and fruity fragrance families. It functions as a trace realism enhancer and a modifier, contributing to the top and middle notes of a fragrance composition. Typical concentration ranges in perfumes are from 0.1% to 1%, depending on the desired intensity and character. Its moderate volatility allows it to blend well with other fragrance components, providing a lasting floral note.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: Beta-ionone is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use.
European Union: Approved under Regulation (EC) No 1334/2008 with FL number 07.008.
United Kingdom: Post-Brexit regulations align with EU standards for flavor and fragrance use.
Asia: Approved for use in Japan and China, with specific concentration limits in certain applications.
Latin America: Generally accepted in Brazil and MERCOSUR countries, with harmonized regulations similar to international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, beta-ionone has a high margin of safety with an ADI (Acceptable Daily Intake) not specifically established but considered safe at typical use levels. Dermal exposure in fragrance applications shows low irritation and sensitization potential, aligning with IFRA guidelines. Inhalation exposure is generally safe, though occupational exposure limits should be observed in manufacturing settings. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Beta-ionone is valued for its ability to impart a natural, floral character to both flavors and fragrances. It synergizes well with other floral and fruity notes, enhancing overall complexity. Common formulation pitfalls include overuse, which can lead to an overpowering or artificial aroma. It is frequently under-used in formulations seeking subtlety and nuance, where its low threshold can be advantageous.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on beta-ionone is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some variability exists in natural occurrence data due to differences in plant sources and extraction methods. No significant data gaps or regulatory ambiguities are noted.

Citation hooks: FlavScents

QA Check

All required sections 1-9 are present
"Citation hooks:" line is present under each section
Flavor section includes ppm ranges
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
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.

Generated 2026-02-13 14:47:48 GMT (p2)

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